求翻译：最终得出结论，经四个温度冻结处理后，﹣25℃条件下鸡胸肉汁液流失、蒸煮损失、压榨损失最少；﹣25℃条件下鸡胸肉巯基含量最大，且冻结温度越高，这些指标越小；-25℃条件下鸡胸肉肌原纤维蛋白溶解度最大，冻结温度越低,蛋白的溶解度越高；﹣25℃鸡胸肉肌原纤维小片化指数为304.4， -24℃（加蓄冷板）为298.2，两者相差不大，且冻结温度越高，指数越大。综上所述，﹣25℃是最佳的冻结温度。是什么意思？

Ultimately concluded that the freeze treatment by the four temperature -25 ℃ under the conditions of the loss of chicken breast juice, cooking loss, crushing loss of at least; chicken breast thiol content under the condition of -25 ℃, and the higher the freezing temperature, these indicators more is

eventually came to the conclusion that the freezing temperature of 4 after processing, the - 25 °C conditions chicken breast meat juice loss, cooking losses, squeeze the least losses; -25 °C chicken breast meat under the conditions for concentration and freeze the higher the temperature, the less th

Finally draws the conclusion, after four temperature freeze processing, ﹣ 25℃ under the condition the chicken breast meat broth liquid flow loses, the steam boiling loses, squeezing loses few; ﹣ 25℃ under the condition the chicken breast meat qiu base content is biggest, also the freezing temperatur

Eventually came conclusions, by four a temperature freeze processing Hou, ― 25 ℃ conditions Xia chicken breast juice loss, and cooking loss, and press loss at least; ― 25 ℃ conditions Xia chicken breast isooctyl mercaptoacetate base content maximum, and freeze temperature more high, these index more

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