解冻方法对冻藏肉类食品品质影响的研究进展  

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Meat:A Review

作　　者：张珂[1] 关志强[2] 李敏[2] 吴阳阳[1] 李鹏鹏[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学工程学院,广东湛江524088

出　　处：《肉类研究》2014年第8期24-29,共6页Meat Research

基　　金：广东省科技厅资助项目(2012B020312006)

摘　　要：冷冻是保持肉类食品品质的最佳加工方式之一,冷冻加工后的肉类食品必须在低温条件下进行运输和贮存。冻藏食品加工之前都要进行解冻,解冻过程中可能会出现汁液流失、变色、风味损失、质地改变、蛋白质变性和脂质氧化等降低食品质量的问题。不同的解冻方法和解冻工艺对肉类食品原料品质的保持会产生很大影响。本文主要介绍了传统解冻方法和新型解冻方法在肉类食品解冻中的研究进展及应用动态,旨在为冻藏肉类食品解冻方法的选择及其工艺研究提供指导。The application of freezing for the preservation of meats has been practiced widely in order to maintain their quality by storage and transportation at low temperature. Frozen meats are processed after thawing which may give rise to drip and cooking loss, discoloration, flavor loss, texture change, protein denaturation, and lipid oxidation. Nevertheless, different thawing methods and processing conditions has a great influence on the quality of meat products. This review presents recent progress in the study and application of the traditional and novel thawing methods. We hope that this paper could provide a guideline for the selection and optimization of appropriate thawing methods for frozen meat.

关 键 词：冻藏 冻肉 解冻方法 解冻工艺 品质 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]