【作者】 林颖； 邝金艳； 王丽； 李宗军；

【Author】 Lin Ying;Kuang Jinyan;Wang Li;Li Zongjun;College of Food Scienceand Technology,Agricultural University of Hunan;

【机构】 湖南农业大学食品科学技术学院；

【摘要】 解冻方法与冻藏肉品质密切相关。研究证实,恰当的解冻方式可降低肌肉的脂质和蛋白质氧化以及蛋白变性程度,减少汁液流失,保护肉色稳定性。本研究采用低频电场解冻工艺,探究低频电场解冻与传统解冻方式对牛肉保水性、肉色、微观结构、质构等的影响。在此基础上还探究了低频电场不同参数解冻对牛肉食用品质、可溶性蛋白质等影响。结果表明:低频电场解冻对牛肉的肌肉组织破坏程度较小,保水性较好,质构特性维持较好,肉色较稳定。综合牛肉各项测定指标,最合适的低频电场解冻参数为在温度为4℃,电压为4000 V的条件下解冻500 g牛肉。该研究为实际生产选择合适的解冻方式提供理论参考和技术支持。更多还原

【Abstract】 The thawing method is closely related to the quality of frozen meat.Studies have confirmed that proper thawing method can reduce the lipid and protein oxidation and protein denaturation degree of muscle,reduce juice loss,and protect the color stability of meat.In this study,low-frequency electric field thawing technology was used to explore the effects of lowfrequency electric field thawing and traditional thawing methods on water retention,meat color,microstructure and texture of beef.On this basis,the effects of defrosting with different parameters of low frequency electric field on beef edible quality and soluble protein were investigated.The results showed that the low-frequency electric field thawing had less damage to muscle tissue,better water retention,better texture and stable meat color.According to the measurement indexes of beef,the most suitable low-frequency electric field thawing parameter is thawing 500 g beef at 4℃ and 4000 V.This study provides theoretical reference and technical support for selecting suitable thawing method in practical production.更多还原