食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 307 - 314

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043822

研究报告

不同冷却方式对红烧肉短期冷藏品质的影响

  • 贾利蓉 ,
  • 曹家玮 ,
  • 仇菊 ,
  • 贾志龙 ,
  • 乔海军
展开
  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(中国农业大学 营养与健康系,北京,100193)
第一作者:硕士研究生(乔海军副教授为通信作者,E-mail:qiaohj1999@126.com)

收稿日期: 2025-07-07

  修回日期: 2025-08-19

  网络出版日期: 2026-09-21

基金资助

国家重点研发计划重点专项(2023YFD2100703)

收起

Effects of different cooling methods on quality of braised pork of short-term refrigerated storage

  • JIA Lirong ,
  • CAO Jiawei ,
  • QIU Ju ,
  • JIA Zhilong ,
  • QIAO Haijun
Expand
  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(Department of Nutrition and Health, China Agricultural University, Beijing 100193, China)

Received date: 2025-07-07

  Revised date: 2025-08-19

  Online published: 2026-09-21

Fold

摘要

为探究不同冷却方式对红烧肉储运保鲜效果的影响,该实验采用自然冷却、真空冷却和静磁场辅助真空冷却处理红烧肉,分析4 ℃冷藏10 d前后红烧肉的各项理化指标、微生物生长及水分分布的变化情况。结果表明,贮藏后,各组的菌落总数、挥发性盐基氮和丙二醛含量均增加,水分含量和持水能力均下降,色泽与质构特性发生改变。其中,贮藏前后真空及静磁场辅助真空冷却组的菌落总数显著低于自然冷却组;值得注意的是,贮藏后静磁场辅助真空冷却处理的pH值、挥发性盐基氮和丙二醛含量均显著低于自然及真空冷却组。另外,真空冷却组具有较低的水分含量,其L*值最小,a*值最大。低场核磁结果表明,真空冷却提升了皮层结合水与瘦肉层不易流动水占比,且静磁场辅助真空冷却处理抑制了不易流动水向自由水的转化,能更好地维持肌原纤维蛋白的水结合特性,有利于红烧肉品质保持。该研究为解决热加工肉类菜肴缓慢降温导致的品质劣变问题提供了新思路。

关键词： 红烧肉; 磁场; 真空冷却; 低场核磁; 水分分布; 品质变化

本文引用格式

贾利蓉 , 曹家玮 , 仇菊 , 贾志龙 , 乔海军 . 不同冷却方式对红烧肉短期冷藏品质的影响[J]. 食品与发酵工业, 2026 , 52(17) : 307 -314 . DOI: 10.13995/j.cnki.11-1802/ts.043822

Abstract

To investigate the effects of different cooling methods on the preservation quality of braised pork during storage and transportation, this study employed natural cooling, vacuum cooling, and static magnetic field-assisted vacuum cooling to treat braised pork.The changes in various physicochemical indicators, microbial growth, and water distribution were analyzed before and after 10-day refrigeration at 4 ℃.Results demonstrated that after storage, all cooling treatment groups showed increased total viable counts, total volatile basic nitrogen, and malondialdehyde content, while exhibiting decreased moisture content and water-holding capacity, along with altered color and textural properties.Among them, both vacuum-cooled and static magnetic field-assisted vacuum-cooled groups exhibited significantly lower total viable counts compared to natural cooling group before and after storage.Notably, the static magnetic field-assisted vacuum cooling group demonstrated significantly lower pH, total volatile basic nitrogen, and malondialdehyde content compared to both natural cooling and vacuum cooling groups after storage.Additionally, the vacuum cooling group exhibited lower moisture content, with the smallest L* value (lightness) and largest a* value (redness) among all treatment groups.Low-field nuclear magnetic resonance analysis revealed that vacuum cooling increased the proportion of bound water in the skin layer and immobilized water in the lean pork.Notably, static magnetic field-assisted vacuum cooling suppressed the conversion of immobilized water to free water, better maintaining myofibrillar protein water-binding characteristics, which contributed to improved braised pork quality preservation.This study provides a new idea to address quality deterioration caused by the slow cooling of thermally processed meat dishes.

Key words： braised pork; magnetic field; vacuum cooling; low-field nuclear magnetic resonance; moisture distribution; quality change

参考文献

[1] 国家市场监督管理总局. 关于加强预制菜食品安全监管促进产业高质量发展的通知[EB/OL]. (2024-03-18) [2025-06-22]. https://www.gov.cn/zhengce/zhengceku/202403/content_6940808.htm.
State Administration for Market Regulation. Notice on strengthening food safety supervision of pre-made dishes to promote high-quality development of the industry [EB/OL]. (2024-03-18) [2025-06-22]. https://www.gov.cn/zhengce/zhengceku/202403/content_6940808.htm.
[2] 张璞, 张典, 张坤生, 等. 冷却方式对熟制腊肉品质的影响[J]. 食品科学, 2018, 39(11):21-25.
Zhang P, Zhang D, Zhang K S, et al. Effects of different cooling methods on quality of cooked cured bacon[J]. Food Science, 2018, 39(11):21-25.
[3] 高飞, 蔡华珍, 陈彦豪, 等. 真空冷却联合超声杀菌对卤牛肉品质的影响[J]. 食品工业科技, 2022, 43(13):63-70.
Gao F, Cai H Z, Chen Y H, et al. Effect of vacuum cooling combined with ultrasonic sterilization on quality of marinated beef[J]. Science and Technology of Food Industry, 2022, 43(13):63-70.
[4] Zhang L, Yang Z, Deng Q J. Effects of pulsed magnetic field on freezing kinetics and physical properties of water and cucumber tissue fluid[J]. Journal of Food Engineering, 2021, 288:110149.
[5] Qin Y, Dong B, Li W Z. Experimental study of the frosting characteristic of water on a cold surface in the magnetic field[J]. Experimental Thermal and Fluid Science, 2020, 114:110044.
[6] Lin H X, He X X, Liu C H, et al. Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage[J]. Innovative Food Science & Emerging Technologies, 2022, 80:103106.
[7] Sun Q X, Zhang H H, Yang X Q, et al. Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities[J]. Food Chemistry, 2023, 17:100518.
[8] Wang W X, Lin H X, Guan W Q, et al. Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks[J]. Food Chemistry, 2024, 436:137709.
[9] 赵越. 红烧肉在加工和储藏过程中的品质变化研究[D]. 无锡: 江南大学, 2017.
[10] Luo Y L, Bi Y Z, Du R, et al. The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage[J]. Food Research International, 2023, 173:113346.
[11] Feng C H, Drummond L, Zhang Z H, et al. Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams[J]. Meat Science, 2013, 95(2):425-432.
[12] Song Y, Huang F, Li X, et al. Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study[J]. Food Research International, 2021, 148:110614.
[13] Wang T, Jin Y M, Zhang X, et al. Effect of static magnetic field on the quality of pork during super-chilling storage[J]. Foods, 2024, 13(8):1205.
[14] Chen Y, Lin H X, Yang Y P, et al. Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community[J]. Food Research International, 2024, 195:114884.
[15] Tong L, Tang H Q, Chen J Y, et al. Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization[J]. Frontiers in Nutrition, 2022, 9:1066964.
[16] Zhu C, Zeng X Y, Chen L H, et al. Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage[J]. Food Chemistry, 2024, 434:137464.
[17] 公方朔, 陈一丹, 杨方, 等. 基于微生物指标评价冷冻熟制小龙虾食用安全风险[J]. 食品科学, 2023, 44(13):60-66.
Gong F S, Chen Y D, Yang F, et al. Evaluation of food safety risk of frozen cooked crayfish based on microbial-related indicators[J]. Food Science, 2023, 44(13):60-66.
[18] Chen T Y, Li C S, Huang H, et al. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia[J]. Food Chemistry, 2024, 460:140636.
[19] 孟敌, 焦贺, 赵安琪, 等. 真空预冷对采后娃娃菜流通及货架品质的影响[J]. 食品工业科技, 2024, 45(9):296-308.
Meng D, Jiao H, Zhao A Q, et al. Effect of vacuum pre-cooling on the circulation and shelf quality of postharvest baby cabbage[J]. Science and Technology of Food Industry, 2024, 45(9):296-308.
[20] 陈亚鹏, 刘贵珊, 张浩楠, 等. 恒压真空预冷对芥蓝贮藏品质的影响[J]. 食品与发酵工业, 2021, 47(15):206-212.
Chen Y P, Liu G S, Zhang H N, et al. Effects of constant pressure vacuum precooling on Chinese kale storage quality[J]. Food and Fermentation Industries, 2021, 47(15):206-212.
[21] Zareian M, Tybussek T, Silcock P, et al. Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere[J]. Food Packaging and Shelf Life, 2019, 20:100311.
[22] McDonald K, Sun D W, Kenny T. Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling[J]. LWT, 2000, 33(1):21-29.
[23] Liao C H, Yu Y G. An innovative method of immersion vacuum cooling for cooked meat products: Immersion vacuum cooling with ultrasonic assistance[J]. International Journal of Food Science & Technology, 2020, 55(7):2771-2782.
[24] Dong X G, Chen H, Liu Y, et al. Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork[J]. Meat Science, 2012, 90(1):199-203.
[25] Tang J Y, Shao S Q, Tian C Q. Effects of the magnetic field on the freezing parameters of the pork[J]. International Journal of Refrigeration, 2019, 107:31-38.
[26] 杨茜. 静磁场处理对采后蓝莓果实贮藏品质的调控作用研究[D]. 沈阳: 沈阳农业大学, 2023.
Yang Q. Study on the regulation of static magnetic field treatment on the storage quality of postharvest blueberry fruit[D]. Shenyang: Shenyang Agricultural University, 2023.
[27] 刘骞, 张靖铭, 孔保华, 等. 预制肉类食品贮藏及复热过程中品质变化的研究进展[J]. 食品科学技术学报, 2024, 42(3):11-22.
Liu Q, Zhang J M, Kong B H, et al. Research progress on quality changes during storage and reheating of precooked meat products[J]. Journal of Food Science and Technology, 2024, 42(3):11-22.
[28] Zhu M M, Wang H, Zong J X, et al. Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins[J]. Food Chemistry, 2024, 433:137337.
[29] Pearce K L, Rosenvold K, Andersen H J, et al. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes: A review[J]. Meat Science, 2011, 89(2):111-124.
[30] Yang K, Wang L M, Guo J J, et al. Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels[J]. Food Chemistry, 2021, 345:128849.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司