不同解冻方法对冻结肉品质的影响  

Effects of different thawing methods on the quality of frozen meat

作　　者：何艳 刘彦言 鲍文静 马霞 HE Yan;LIU Yan-yan;BAO Wen-jing;MA Xia(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418

出　　处：《食品与发酵工业》2018年第5期291-295,共5页Food and Fermentation Industries

基　　金：上海市联盟计划项目(LM201628)

摘　　要：冻结肉在解冻过程中要求提高效率、抑制腐败微生物产生和减少汁液流失,以有效避免冻结肉品质恶化、生产成本上升。文中综述了传统解冻(水、空气)、电解冻、声能解冻、远红外解冻以及新型组合解冻方法对肉类品质的影响,评价不同解冻方式的优缺点及组合解冻方式的优势,旨在为实际生产中冻结肉解冻工艺的选择与优化提供理论依据。Inhibition of the growth of spoilage microorganisms and reducing water loss during the thawing process of frozen meat is very important in keeping the quality of the meat and reducing the extra cost. In this review,the effect of different thawing methods such as traditional thawing,electrolytic thawing,acoustic thawing,far infrared thawing and combined thawing on the quality of meat was summarized; the advantages and disadvantages of each method were analyzed. It provides the theoretical basis for selecting and optimizing of meat thawing method.

关 键 词：冻结肉 解冻方法 解冻速率 肉类品质 汁液流失率 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]