宰后不同时间冷冻和冻结速率对牛肉食用品质的影响  

Effect of freezing at different time postmortem and freezing rate on the eating quality of beef

作　　者：刘萌[1] 马长明 余小领[1] 程佳佳[1] 侯俐楠 马汉军[1] 赵良[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南省商业科学研究所,河南郑州450002

出　　处：《食品工业科技》2015年第15期321-325,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31101310);河南省高校科技创新人才支持计划项目(2011HASTIT024);河南省高校科技创新团队支持计划资助(13IRTSTHN006);河南科技学院研究生创新基金项目(YCX201404)

摘　　要：采用均匀实验设计,以宰后时间和冻结速率为考察因素,以牛背最长肌为原料,探讨宰后放置不同时间进行冷冻和不同冻结速率对解冻后牛肉食用品质的影响规律。结果表明,宰后时间和冻结速率对冻结肉样的蒸煮损失、p H、a*值和剪切力值均有显著影响(p<0.05),但对肉样的L*值、b*值影响不显著(p>0.05)。当保持冻结速率一定时,肉样解冻后的蒸煮损失和p H均随着宰后时间的增加而增加,a*值和剪切力随宰后时间的延长而降低,宰后时间对肉样的解冻汁液流失无显著影响(p>0.05);当保持宰后时间一定时,冻结肉样的解冻汁液流失、蒸煮损失、p H、a*值和剪切力值均随着冻结速率的增大而降低。In this study, uniform design was applied to examine the effect of freezing at different time postmortem and freezing rate on the eating quality of beef Iongissiumus dorsi.Thawing loss, cooking loss, pH, color, shear force of beef were investigated. Results showed that the freezing at different time postmortem and freezing rate had significant influence on thawing loss, cooking loss, pH, a＊ value and shear force and the effect existed obvious interaction （ p 〈 0.05）, but not on L＊ value and b ＊ value（p 〉 0.05）.As the freezing time postmortem increased,the cooking loss, pH increased, while a＊ value and shear force changed conversely. The postmortem time had no significant effect on thawing loss （ p 〉 0.05）.At the same time postmortem, the thawing loss, cooking loss, pH, a＊ value, shear force decreased with the freezing rate increased.

关 键 词：牛肉 宰后不同时间冷冻 冻结速率 食用品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]