牛羊肉冰温保鲜技术研究进展  

A Review of the Application of Superchilling on Beef and Mutton

作　　者：陈雪 罗欣[1,2] 朱立贤 董鹏程[1] 韩明山[3] 郝剑刚 张一敏 CHEN Xue;LUO Xin;ZHU Lixian;DONG Pengcheng;HANG Mingshan;HAO Jiangang;ZHANG Yimin(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;National Beef Cattle Industrial Technology System,Tongliao Station,Tongliao 028100,China;National Beef Cattle Industrial Technology System,Wulagai Station,East Ujimqin 026321,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [3]国家肉牛牦牛产业技术体系通辽站,内蒙古通辽028100 [4]国家肉牛牦牛产业技术体系乌拉盖站,内蒙古东乌珠穆沁026321

出　　处：《食品科学》2019年第7期314-319,共6页Food Science

基　　金：现代农业产业技术体系建设专项(CRAS-37);山东省牛产业创新团队加工与质量控制岗位项目(SDAIT-09-09);"十二五"国家科技支撑计划项目(2015BAD16B0902)

摘　　要：冰温(-0.5～-2.8℃)可抑制生鲜肉中内源酶的活性及微生物生长,进而影响产品品质。但是冰温保鲜这一新技术对牛羊肉品质的作用机制仍然缺乏系统的总结,尤其是冰温对生鲜肉嫩度的影响是否起到积极作用尚未有定论。因此,本文立足于近年来的研究进展,深入分析了冰温保鲜对牛羊肉嫩度的影响,同时概述了该技术对肉色、汁液损失、风味(脂肪氧化)和微生物的作用,总结了该技术目前存在的问题及未来发展方向,以期为冰温保鲜技术在我国的广泛应用提供理论指导。Superchilling (-0.5 to-2.8 ℃) can inhibit the activity of endogenous proteolytic enzymes in meat and slow down the growth of most bacteria, consequently maintaining good quality of meat products. However, the current literature lacks a systematic review of the effect and underlying mechanism of superchilling on the quality of beef and mutton;notably, it is uncertain yet whether superchilling causes a positive or negative effect on meat tenderness. In this review, we present recent progress in understanding the effect of superchilling on the tenderness of beef and mutton as well as its effect on meat color, flavor (lipid oxidation), purge loss, and bacterial growth. Additionally, the existing problems and future trends are also discussed. With this review, we hope to provide theoretical guidance for industrial application of superchilling on fresh meat in China.

关 键 词：冰温保鲜 牛肉 羊肉 食用品质 货架期 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]