冻结与解冻处理对肉类品质影响的研究进展  

Research progress of the impact of freezing and thawing on meat quality

作　　者：姜晴晴[1] 刘文娟[1] 鲁珺[1] 陈士国[1] 叶兴乾[1] 胡亚芹[1] 

机构地区：[1]浙江大学食品与营养系馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,浙江杭州310058

出　　处：《食品工业科技》2015年第8期384-389,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2012BAD38B09)

摘　　要：冻藏是保藏肉类制品最重要的方式之一,在延长货架期方面起着重要的作用。虽然微生物和酶活性能够很好地被控制,但在冻藏过程中肉类品质的劣变仍然不可避免,并成为影响其商业价值的重要因素。本文概述冷冻、贮藏及解冻过程对肉类理化性质、微观结构及食用和加工品质的影响,如脂肪氧化,蛋白变性,微观组织改变,保水性、色泽和质构等品质下降,并总结现今行业中品质改善措施及技术开发现状,旨在为畜禽肉及水产类保鲜和品质控制提供参考。Frozen storage is one of the most important methods to preserve meat and meat products,and it plays a critical role in prolonging meat shelf-life. Despite microbial spoilage and enzyme activity being effectively inhibited,quality deterioration cannot be avoided during freezing,frozen storage and thawing. In this review,the effects of freezing,storage and thawing process on physicochemical properties,microstructure and the edible and processing properties of meat,such as lipid oxidation,protein denaturation,microstructural changes and deterioration of water-holding capacity,color and texture were summarized. The current protocols applied to control the effects of freezing and thawing on meat quality were also reviewed,and might provide theoretical instructions for the preservation and quality control of livestock and poultry meat and aquatic products.

关 键 词：冻结 贮藏 解冻 肌肉品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]