食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 205 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036705

研究报告

原料肉解冻方式对狮子头品质特性的影响

  • 时苗苗 ,
  • 卞欢 ,
  • 陈怡璇 ,
  • 张牧焓 ,
  • 王道营 ,
  • 徐为民
展开
  • 1(南京农业大学 食品科技学院,江苏 南京,210095)
    2(江苏省农业科学院农产品加工所,江苏 南京,210014)
第一作者：硕士研究生(张牧焓副研究员和王道营研究员为共同通信作者,E-mail:zhangmh06@sina.com;wdy0373@aliyun.com)

收稿日期: 2023-07-08

  修回日期: 2023-07-19

  网络出版日期: 2024-08-21

基金资助

国家自然科学基金项目(31972137);国家现代农业(肉鸡)产业体系建设专项(CARS-41);江苏省农业自主创新项目(CX(22)2044)

收起

Effect of thawing methods of raw meat on quality characteristics of pork meatballs

  • SHI Miaomiao ,
  • BIAN Huan ,
  • CHEN Yixuan ,
  • ZHANG Muhan ,
  • WANG Daoying ,
  • XU Weimin
Expand
  • 1(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(Institute of Agroproduct Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)

Received date: 2023-07-08

  Revised date: 2023-07-19

  Online published: 2024-08-21

Fold

摘要

为了探究不同解冻方式对狮子头品质特性的影响,该文以经过冷藏解冻、室温解冻、超声解冻以及微波解冻4种解冻方式的猪肉作为原料制作狮子头,以新鲜猪肉为对照,探究不同解冻方式下的狮子头在色差、蒸煮得率、保水性、质构、微观结构等方面的变化。结果表明,微波解冻组的狮子头品质具有更显著的降低,狮子头的保水性、保油性、L*值、弹性和咀嚼性都显著低于其他解冻处理组。室温解冻组和超声解冻组保水性较好,解冻损失和蒸煮损失最低。室温组和超声波解冻组狮子头在L*、a*、b*上都与鲜肉组无明显差异,因此这2种解冻方法能较好地保持肉的色泽。从质构来看,室温组和超声解冻组能保持肌肉的弹性,但与鲜肉组相比硬度显著降低。经过冷冻及解冻过程的狮子头肌纤维结构均受到了不同程度的损伤,冷藏和室温解冻组的损伤程度较小,微波解冻处理的肌原纤维结构破坏最严重。综合来看,可以考虑室温解冻或超声解冻作为狮子头原料肉的最佳解冻方式,以应用于狮子头的规模化生产。

关键词： 解冻方式; 狮子头; 品质特性; 肉制品加工

本文引用格式

时苗苗 , 卞欢 , 陈怡璇 , 张牧焓 , 王道营 , 徐为民 . 原料肉解冻方式对狮子头品质特性的影响[J]. 食品与发酵工业, 2024 , 50(15) : 205 -212 . DOI: 10.13995/j.cnki.11-1802/ts.036705

Abstract

To investigate the effects of different thawing methods on the quality characteristics of pork meatballs, this article used pork that has undergone four thawing methods, including cold thawing, room temperature thawing, ultrasonic thawing, and microwave thawing as raw materials to make pork meatballs.Fresh pork was used as a control to explore the changes in color, cooking yield, water retention, texture, microstructure, and other aspects of pork meatballs under different thawing methods.Results showed that the quality of pork meatballs in the microwave thawing group showed a more significant decrease, with significantly lower water retention, oil retention, L* value, elasticity, and chewing ability compared to other thawing treatment groups.The room temperature thawing group and ultrasonic thawing group had good water retention, with the lowest thawing loss and cooking loss.The room temperature group and ultrasonic thawing group had no significant differences in L*, a*, and b* compared to the fresh meat group, so these two thawing methods could effectively maintain the color of the meat.From the perspective of texture, the room temperature group and ultrasonic thawing group could maintain muscle elasticity, but the hardness was significantly reduced compared to fresh meat.After the freezing and thawing processes, the fiber structure of the pork meatballs was damaged to varying degrees.The degree of damage was relatively small in the refrigeration and room temperature thawing groups, while the myofibril structure was most severely damaged in the microwave thawing treatment.Overall, room temperature thawing or ultrasonic thawing can be considered as the optimal thawing method for pork meatballs raw meat to be applied to the large-scale production of pork meatballs.

Key words： thawing method; pork meatballs; quality characteristics; meat processing

参考文献

[1] 赵节昌. 鱼肉狮子头加工工艺研究[J].科学养鱼, 2011(12):68-69.
ZHAO J C.Study on processing technology of fish lion head[J].Scientific Fish Farming, 2011(12):68-69.
[2] 韩艳. 小麦膳食纤维对狮子头食用品质影响研究[D].南京:南京农业大学, 2015.
HAN Y.The study of wheat dietary fiber addition on the quality of pork ballpork ball[D].Nanjing:Nanjing Agricultural University, 2015.
[3] HU R, ZHANG M, JIANG Q Y, et al.A novel infrared and microwave alternate thawing method for frozen pork:Effect on thawing rate and products quality[J].Meat Science, 2023, 198:109084.
[4] JIANG J B, ZHANG L Y, YAO J B, et al.Effect of static magnetic field assisted thawing on physicochemical quality and microstructure of frozen beef tenderloin[J].Frontiers in Nutrition, 2022, 9:914373.
[5] 赵水榕, 张怡, 李浩楠, 等.解冻方式对调理猪肉饼品质的影响[J].核农学报, 2020, 34(4):759-769.
ZHAO S R, ZHANG Y, LI H N, et al.Effects of thawing methods on quality of prepared pork patties[J].Journal of Nuclear Agricultural Sciences, 2020, 34(4):759-769.
[6] 张艳妮, 刘婷, 张雯雯, 等.不同解冻方式对鸡胸肉物理品质的影响[J].食品研究与开发, 2021, 42(22):57-63.
ZHANG Y N, LIU T, ZHANG W W, et al.Effects of different thawing methods on the physical quality of chicken breast[J].Food Research and Development, 2021, 42(22):57-63.
[7] 冯钰敏, 梁诗惠, 邓华荣, 等.不同解冻方式对鸭腿肉品质特性的影响[J].食品工业科技, 2023, 44(3):336-345.
FENG Y M, LIANG S H, DENG H R, et al.Effects of different thawing methods on the quality characteristics of the duck leg meat[J].Science and Technology of Food Industry, 2023, 44(3):336-345.
[8] 常海军, 唐翠, 唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学, 2014, 35(10):1-5.
CHANG H J, TANG C, TANG C H.Effects of different thawing methods on pork quality[J].Food Science, 2014, 35(10):1-5.
[9] 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 Science, 2019, 147:108-115.
[10] WANG B, BAI X, DU X, et al.Comparison of effects from ultrasound thawing, vacuum thawing and microwave thawing on the quality properties and oxidation of porcine Longissimus lumborum[J].Foods, 2022, 11(9):1368.
[11] CAI L Y, WAN J L, LI X X, et al.Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)[J].Journal of Food Science, 2020, 85(3):582-591.
[12] 李慢, 马晓彬, 王文骏, 等.解冻方式对中国对虾品质的影响[J].中国食品学报, 2019, 19(5):182-190.
LI M, MA X B, WANG W J, et al.Effects of thawing methods on the quality of Chinese shrimp[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(5):182-190.
[13] 翁梅芬, 郇延军, 樊明明, 等.不同解冻方式对碎虾仁品质特性的影响[J].食品工业科技, 2015, 36(16):162-166.
WENG M F, HUAN Y J, FAN M M, et al.Influence of different thawing methods on the quality of shrimp pieces meat[J].Science and Technology of Food Industry, 2015, 36(16):162-166.
[14] 江连洲, 王一畅, 马依彤, 等.微波对大豆蛋白氧化聚集体结构及功能特性的影响[J].农业工程学报, 2023, 39(9):261-269.
JIANG L Z, WANG Y C, MA Y T, et al.Effects of microwave treatment on the structural and functional properties of oxidized aggregated soybean proteins[J].Transactions of the Chinese Society of Agricultural Engineering, 2023, 39(9):261-269.
[15] XIA X F, KONG B H, LIU J, et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT-Food Science and Technology, 2012, 46(1):280-286.
[16] 姜晴晴, 刘文娟, 鲁珺, 等.冻结与解冻处理对肉类品质影响的研究进展[J].食品工业科技, 2015, 36(8):384-389.
JIANG Q Q, LIU W J, LU J, et al.Research progress of the impact of freezing and thawing on meat quality[J].Science and Technology of Food Industry, 2015, 36(8):384-389.
[17] SUN Q X, CHEN Q, XIA X F, et al.Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins[J].Ultrasonics Sonochemistry, 2019, 54:311-320.
[18] 李君珂, 彭增起, 侯芹, 等.芋头与卡拉胶复配体系对猪肉饼品质的影响[J].食品工业科技, 2017, 38(11):76-81.
LI J K, PENG Z Q, HOU Q, et al.Effect of the mixed system of taro and carrageenan on the quality of chopped pork pie[J].Science and Technology of Food Industry, 2017, 38(11):76-81.
[19] 邸静. 冷冻牛肉解冻方法的研究[D].呼和浩特:内蒙古农业大学, 2014.
DI J.Studies on thawing methods of frozen beef[D].Hohhot:Inner Mongolia Agricultural University, 2014.
[20] HUFF-LONERGAN E, LONERGAN S M.Mechanisms of water-holding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science, 2005, 71(1):194-204.
[21] 张莉. 不同宰后成熟、冷冻及解冻方式对哈萨克羊肉品质的影响[D].乌鲁木齐:新疆农业大学, 2022.
ZHANG L.Effects of different postmortem aging, freezing and thawing methods on the quality of kazakh sheep[D].Urumqi:Xinjiang Agricultural University, 2022.
[22] 王雪松, 谢晶.不同解冻方式对冷冻竹荚鱼品质的影响[J].食品科学, 2020, 41(23):137-143.
WANG X S, XIE J.Effects of different thawing methods on the quality of frozen horse mackerel[J].Food Science, 2020, 41(23):137-143.
[23] GIAMPIETRO-GANECO A, MELLO J L M, SOUZA R A, et al.Effect of freezing on the quality of meat from broilers raised in different rearing systems[J].Animal Production Science, 2018, 58(12):2358.
[24] MUELA E, SAÑUDO C, CAMPO M M, et al.Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display[J].Meat Science, 2010, 84(4):662-669.
[25] LAN Y, SHANG Y B, SONG Y, et al.Changes in the quality of superchilled rabbit meat stored at different temperatures[J].Meat Science, 2016, 117:173-181.
[26] 杜鹏飞, 王维婷, 李孟孟, 等.超声波解冻对羊肉品质的影响[J].肉类研究, 2020, 34(1):39-44.
DU P F, WANG W T, LI M M, et al.Effect of ultrasonic thawing on quality characteristics of frozen mutton[J].Meat Research, 2020, 34(1):39-44.
[27] JIN J H, WANG X D, HAN Y X, et al.Combined beef thawing using response surface methodology[J].Czech Journal of Food Sciences, 2016, 34(6):547-553.
[28] 李亮. 鸡皮替代猪背膘对乳化型香肠品质影响的研究[D].南京:南京农业大学, 2014.
LI L.Study on effect of chicken skins on the characteristics of emulsion type sausages quality with reduced back fat content[D].Nanjing:Nanjing Agricultural University, 2014.
[29] 孟舒雨, 赵改名, 李苗云, 等.反复冻融过程中调理狮子头脂肪氧化与低场核磁共振弛豫特性的相关性[J].食品与发酵工业, 2019, 45(20):75-80.
MENG S Y, ZHAO G M, LI M Y, et al.The correlation between fat oxidation and LF-NMR relaxation properties in prepared large meatball during freeze-thaw cycles[J].Food and Fermentation Industries, 2019, 45(20):75-80.
[30] 李银. 蛋白氧化对肌肉保水性的影响机制研究[D].北京:中国农业科学院, 2014.
LI Y.Effect-mechanism of protein oxidation on water-holding capacity of muscle[D].Beijing:Chinese Academy of Agricultural Sciences, 2014.
[31] SHAO J H, DENG Y M, SONG L, et al.Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique[J].LWT-Food Science and Technology, 2016, 66:1-6.
[32] FARAG K W, LYNG J G, MORGAN D J, et al.A comparison of conventional and radio frequency thawing of beef meats:Effects on product temperature distribution[J].Food and Bioprocess Technology, 2011, 4(7):1128-1136.
[33] 钟赛意, 姜梅, 王善荣, 等.超声波与氯化钙结合处理对牛肉品质的影响[J].食品科学, 2007, 28(11):142-146.
ZHONG S Y, JIANG M, WANG S R, et al.Effects of combined ultrasonic and calcium chloride treatment on beef quality[J].Food Science, 2007, 28(11):142-146.
[34] 包海蓉, 奚春蕊, 刘琴, 等.两种解冻方法对金枪鱼品质影响的比较研究[J].食品工业科技, 2012, 33(17):338-341.
BAO H R, XI C R, LIU Q, et al.Effect of two thawing methods on the quality of tuna meat[J].Science and Technology of Food Industry, 2012, 33(17):338-341.
[35] 张瑞宇. 物理新技术改进肉类肌肉质构的机理与应用[J].重庆工商大学学报(自然科学版), 2005, 22(1):44-48.
ZHANG R Y.Mechanism of muscle texture improvement by newly physical techniques and its application[J].Journal of Chongqing Technology and Business University (Natural Science Edition), 2005, 22(1):44-48.
[36] 余力, 贺稚非, ENKHMAA Batjargal, 等.不同解冻方式对伊拉兔肉品质特性的影响[J].食品科学, 2015, 36(14):258-264.
YU L, HE Z F, BATJARGAL E, et al.Effects of different thawing methods on quality characteristics of Hyla rabbit meat[J].Food Science, 2015, 36(14):258-264.
[37] GUO Z L, GE X Z, YANG L H, et al.Ultrasound-assisted thawing of frozen white yak meat:Effects on thawing rate, meat quality, nutrients, and microstructure[J].Ultrasonics Sonochemistry, 2021, 70:105345.
[38] 王静杰, 朱传旭, 吴煜彤, 等.解冻方法对原料肉品质及蛋白质结构影响的研究进展[J].食品工业科技, 2019, 40(16):363-368.
WANG J J, ZHU C X, WU Y T, et al.Research progress on effects of thawing method on meat quality and protein structure of raw materials[J].Science and Technology of Food Industry, 2019, 40(16):363-368.
[39] 张莉, 孙佳宁, 朱明睿, 等.解冻方式对羊肉品质及微观结构的影响[J].核农学报, 2022, 36(8):1 607-1 617.
ZHANG L, SUN J N, ZHU M R, et al.Effects of thawing methods on quality and microstructure of frozen mutton[J].Journal of Nuclear Agricultural Sciences, 2022, 36(8):1607-1617.
[40] BOONSUMREJ S, CHAIWANICHSIRI S, TANTRATIAN S, et al.Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering, 2007, 80(1):292-299.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司