Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (24): 115-120    DOI: 10.13995/j.cnki.11-1802/ts.024694
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同冷冻方式对真空解冻猪肉品质的影响
惠庆玲, 邹同华*, 宋睿琪, 张坤生
(天津商业大学,天津市制冷技术重点实验室,天津,300134)
Effects of different freezing methods on the quality of vacuum thawing pork
HUI Qingling, ZOU Tonghua*, SONG Ruiqi, ZHANG Kunsheng
(Tianjin University of Commerce, Tianjin Key Laboratory of Refrigeration Technology, Tianjin 300134, China)
下载:  HTML   PDF (2868KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以猪肉为研究对象,将猪肉以不同冷冻方式(-35 ℃、-25 ℃空气式,-35 ℃、-25 ℃浸渍式)冻结,并记录冻结速率。猪肉冻结后使用真空解冻(压力100 Pa,温度15 ℃),以解冻猪肉的保水性(解冻损失率、蒸煮损失率、pH值、电导率)、质构性(硬度、弹性、咀嚼度、黏聚性、胶着度、回复性)等为检测指标,探究不同冻结方式对真空解冻猪肉品质的影响。结果表明,浸渍式冷冻速率高于空气式冷冻速率,且微冻液的温度越低,冻结速率越快;不同冷冻方式处理的猪肉,用真空解冻后,均有较好的保水性和质构性,其中浸渍冷冻优于空气式冷冻,并且浸渍温度越低,猪肉品质越好。因此,-35 ℃的浸渍式冷冻猪肉更适合用真空解冻法进行解冻,解冻后猪肉有更好品质。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
惠庆玲
邹同华
宋睿琪
张坤生
关键词:  猪肉  冷冻方式  真空解冻  保水性  质构性    
Abstract: The pork was used as raw material in this paper to be frozen in different freezing methods (-35 ℃, -25 ℃ air freezing, -35 ℃, -25 ℃ dipping freezing), meanwhile the freezing rate was recorded. After vacuum thawing (100 Pa, 15 ℃), the water retention (thawing loss rate, cooking loss rate, pH value, conductivity) and texture property (hardness, elasticity, chewiness, cohesion, glue adhesion, resilience) of the pork were used as the detection indicators to explore the effect of different freezing methods on the quality of the vacuum thawing pork. The result indicated that the dipping freezing rate was higher than the air freezing rate, and the freezing rate increases with the decrease of the dipping temperature. After thawing with vacuum, different freezing methods of pork had great water retention and texture of pork, in which dipping freezing was better than air freezing, and the lower temperature, the better the quality of pork. Therefore, -35 ℃ dipping frozen pork was more suitable for vacuum thawing, and the thawing pork could maintain better quality.
Key words:  pork    freezing method    vacuum thawing    water retention    texture
收稿日期:  2020-06-10      修回日期:  2020-07-06           出版日期:  2020-12-25      发布日期:  2021-01-13      期的出版日期:  2020-12-25
基金资助: “十三五”国家重点研发计划重点专项(2016YFD0401503-02)
作者简介:  硕士研究生(邹同华教授为通讯作者,E-mail:zthua@tjcu.edu.cn)
引用本文:    
惠庆玲,邹同华,宋睿琪,等. 不同冷冻方式对真空解冻猪肉品质的影响[J]. 食品与发酵工业, 2020, 46(24): 115-120.
HUI Qingling,ZOU Tonghua,SONG Ruiqi,et al. Effects of different freezing methods on the quality of vacuum thawing pork[J]. Food and Fermentation Industries, 2020, 46(24): 115-120.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024694  或          http://sf1970.cnif.cn/CN/Y2020/V46/I24/115
[1] 章杰, 彭新书, 马丹, 等.不同解冻方式对猪肉营养价值的影响[J].食品与发酵工业, 2017,43(6):203-207.ZHANG J, PENG X S, MA D, et al.Effects of different thawing methods on nutritive value of pork[J].Food and Fermentation Industries, 2017, 43(6):203-207.
[2] TAHER B J, FARID M M.Cyclic microwave thawing of frozen meat:Experimental and theoretical investigation[J].Chemical Engineering & Processing:Process Intensification, 2001, 40(4):379-389.
[3] 董庆利, 黎园园, 梁娜, 等.冻结猪肉解冻措施筛选及优化[J].生物加工过程, 2011,9(3):66-70.DONG Q L, LI Y Y, LIANG N, et al.Selection and optimization of thawing treatment for the frozen pork[J].Chinese Journal of Bioprocess Engineering, 2011, 9(3):66-70.
[4] 周俊鹏, 朱萌, 章蔚, 等.不同冷冻方式对淡水鱼品质的影响[J].食品科学, 2019,40(17):247-254.ZHOU J P, ZHU M, ZHANG W, et al.Effect of different freezing methods on the quality of freshwater fish[J].Food Science, 2019, 40(17):247-254.
[5] 林婉玲, 曾庆孝, 朱志伟.直接浸渍冷冻在食品加工中的应用现状与前景[J].食品工业科技, 2008(7):256-260.LIN W L, ZENG Q X, ZHU Z W.Present situation and application prospect of immersion chilling and freezing in food processing[J].Science and Technology of Food Industry, 2008(7):256-260.
[6] 林婉玲, 杨贤庆, 侯彩玲, 等.直接浸渍冷冻过程中溶质在对虾中渗透规律的研究[J].现代食品科技, 2013,29(8):1 820-1 825.LIN W L, YANG X Q, HOU C L, et al.Solute penetration of shrimp during immersion chilling and freezing process[J].Modern Food Science and Technology, 2013, 29(8):1 820-1 825.
[7] 白京, 田寒友, 邹昊, 等.不同冻结方式对冻结猪肉保水性的影响机制[J].食品科学, 2020,41(11):83-89.BAI J, TIAN H Y, ZOU H, et al.Effects of different freezing methods on water-holding capacity of frozen pork[J].Food Science, 2020, 41(11):83-89.
[8] 于刚, 杨少玲, 张慧, 等.不同冻结方式对黄鳍金枪鱼品质变化的比较研究[J].食品工业科技, 2015,36(10):325-329.YU G, YANG S L, ZHANG H, et al.Comparison of four different freezing techniques about the preservation effects on yellowfin tuna[J].Science and Technology of Food Industry, 2015, 36(10):325-329.
[9] 钱书意, 李侠, 孙圳, 等.不同冻结温度下牛肉的肌原纤维蛋白变性与肌肉持水性[J].食品科学, 2018,39(15):24-30.QIAN S Y, LI X, SUN Z, et al.Myofibrillar protein denaturation and water-holding capacity of beef frozen at different temperatures[J].Food Science, 2018, 39(15):24-30.
[10] 张馨月, 邓绍林, 胡洋健, 等.几种新型解冻技术对肉品质影响的研究进展[J].食品与发酵工业, 2020,46(12):293-298.ZHANG X Y, DENG S L, HU Y J, et al.Advances in effects of selected novel thawing technologies on meat quality[J].Food and Fermentation Industries, 2020, 46(12):293-298.
[11] 张珂, 关志强, 李敏, 等.真空解冻工艺对罗非鱼片品质的影响[J].食品工业科技, 2016,37(8):281-285.ZHANG K, GUAN Z Q, LI M, et al.Effect of vacuum-steam thawing on the quality of tilapia fillets[J].Science and Technology of Food Industry, 2016, 37(8):281-285.
[12] LI F F, WANG B, LIU Q, et al.Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods.[J].Meat Sci, 2018, 147:108-115.
[13] WANG B, DU X, KONG B H, et al.Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi[J].Ultrason Sonochem, 2020, 64:104 860.
[14] 宋睿琪, 邹同华, 张坤生, 等.真空解冻工艺对猪肉品质的影响[J].食品科技, 2019,44(9):119-124.SONG R Q, ZOU T H, ZHANG K S, et al.Effect of vacuum thawing process on pork quality[J].Food Science and Technology, 2019, 44(9):119-124.
[15] 郑旭, 曾露, 柏先泽, 等.不同解冻处理对猪肉理化特性及微生物数量的影响[J].肉类研究, 2018,32(4):14-19.ZHENG X, ZENG L, BAI X Z, et al.Effects of different thawing methods on pork physicochemical properties and microbial counts[J].Meat Research, 2018, 32(4):14-19.
[16] 谭明堂, 谢晶, 王金.不同冻结方式对鱿鱼品质的影响[J].食品与发酵工业, 2019,45(11):136-142.TAN M T, XIE J, WANG J.Influences of different freezing methods on the quality of squids[J].Food and Fermentation Industries, 2019, 45(11):136-142.
[17] 胡新, 姚亚明, 王鹏, 等.不同冻结和解冻方式对猪肉品质的影响[J].食品工业科技, 2017,38(19):278-283.HU X, YAO Y M, WANG P, et al.Effects of different freezing and thawing methods on pork quality[J].Science and Technology of Food Industry, 2017, 38(19):278-283.
[18] 张秋会, 李苗云, 黄现青, 等.肉制品的质构特性及其评价[J].食品与机械, 2012,28(3):36-39;121.ZHANG Q H, LI M Y, HUANG X Q, et al.Texture characteristics and evaluation of meat products[J].Food & Machinery, 2012, 28(3):36-39;121.
[19] 杨贤庆, 侯彩玲, 刁石强, 等.浸渍式快速冻结技术的研究现状及发展前景[J].食品工业科技, 2012,33(12):434-437.YANG X Q, HOU C L, DIAO S Q, et al.Research status and prospects of immersion chilling and freezing[J].Science and Technology of Food Industry, 2012, 33(12):434-437.
[20] 李同春. 肉制品加工中保持和提高保水性的重要意义[J].肉类工业, 1995, 11(11):23-25.LI T C.Importance of keeping and improving water-holding capacity in meat processing[J].Meat Industry, 1995, 11(11):23-25.
[21] 余小领. 冷冻和解冻工艺对猪肉保水性和组织结构的影响研究[D].南京:南京农业大学, 2007.YU X L.Study on effect of freezing and thawing on water holding capacity and structure of pork[D].Nanjing:Nanjing Agricultural University, 2007.
[22] CAI L Y, ZHANG W D, CAO A L, et al.Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonids)[J].LWT, 2020, 120:108 909.
[23] 陈军, 赵立, 郑春华.前处理对4 ℃贮藏条件下鲢鱼质构的影响[J].食品研究与开发, 2013,34(6):108-110.CHEN J, ZHAO L, ZHENG C H.Influence of different pre-treatments of silver carp on the textural properties under 4 ℃ storage [J].Food Research and Developmen, 2013, 34(6):108-110.
[24] FILIZ I, GAMZE T I, HAYRIYE B, et al.Effects of ohmic thawing on histological and textural properties of beef cuts[J].Journal of Food Engineering, 2010, 99(3):360-365.
[1] 刘萍, 贾欣怡, 祁兴普, 陈斌, 陈通. 基于风味指纹谱的肉脯加工阶段判别[J]. 食品与发酵工业, 2021, 47(7): 232-237.
[2] 樊震宇, 韩昕苑, 余婷婷, 张龙, 王锡昌. 蓝点马鲛鱼分离蛋白抗冻剂的复配[J]. 食品与发酵工业, 2021, 47(5): 105-111.
[3] 李贺强, 邹同华, 宋睿琪, 张坤生. 不同真空解冻条件对猪肉品质的影响[J]. 食品与发酵工业, 2021, 47(4): 130-135.
[4] 王存堂, 高增明, 张福娟, 朱宏菲, 周庆雯, 孔保华. 洋葱皮乙醇提取物对生鲜猪肉色泽、脂质和蛋白质氧化稳定性的影响[J]. 食品与发酵工业, 2021, 47(3): 87-94.
[5] 赵珠莲, 常荣, 范晓文, 周才琼. 酸猪肉脂肪和蛋白质在发酵保藏中的变化及对营养价值的影响[J]. 食品与发酵工业, 2020, 46(24): 50-57.
[6] 胡潇, 谢勇, 刘琳, 廖超, 刘越, 郑万琴, 刘雄. 不同紫薯全粉添加量对猪肉丸食用品质的影响[J]. 食品与发酵工业, 2020, 46(23): 131-138.
[7] 何树华, 庞向东, 张又丹, 江虹. 溴代鲸蜡基吡啶-刚果红共振光散射测定畜禽肉中残留拉米夫定[J]. 食品与发酵工业, 2020, 46(21): 237-241.
[8] 张馨月, 邓绍林, 胡洋健, 王鹏, 韩敏义, 徐幸莲. 几种新型解冻技术对肉品质影响的研究进展[J]. 食品与发酵工业, 2020, 46(12): 293-298.
[9] 李伟, 张小英, 陈熔, 叶嘉宜, 苗建银, 陈运娇, 曹庸. 桉叶多酚对冷却猪肉的保鲜效果[J]. 食品与发酵工业, 2020, 46(11): 252-257.
[10] 郑月, 杨文昇, 张宇辉, 刘登勇. 不同加工方式“阳光猪肉”与普通冷鲜猪肉风味差异探究[J]. 食品与发酵工业, 2020, 46(10): 255-263.
[11] 栗俊广, 陈宇豪, 王登顺, 李可, 杜曼婷, 白艳红. 鹰嘴豆分离蛋白对减盐猪肉糜凝胶品质的影响[J]. 食品与发酵工业, 2020, 46(1): 143-148.
[12] 彭泽宇, 朱明明, 张海曼, 姚东昊, 马长明, 何鸿举, 王正荣, 赵圣明, 康壮丽, 马汉军. 低温高湿解冻改善猪肉品质特性[J]. 食品与发酵工业, 2019, 45(8): 79-85.
[13] 郑月, 杨文昇, 刘登勇. “阳光猪舍”饲养条件下育肥猪胴体及食用品质分析研究[J]. 食品与发酵工业, 2019, 45(22): 136-142.
[14] 刘登勇, 屈文娜. 宰后成熟程度对扒鸡嫩度和保水性的影响[J]. 食品与发酵工业, 2019, 45(17): 105-110.
[15] 高静,曹叶萍,郇延军. 单一菌种和复合菌种发酵对猪肉脯挥发性风味物质的影响[J]. 食品与发酵工业, 2019, 45(1): 128-136.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn