不同相对湿度对牛肉解冻效率及解冻后品质的影响  

Effect of Different Relative Humidities on Thawing Efficiency and Quality Characteristics of Frozen Beef

作　　者：潘晓倩[1] 张顺亮[1] 李素 赵冰[1] 周慧敏[1] 乔晓玲[1] 陈文华[1] 李家鹏[1] 曲超[1] PAN Xiaoqian;ZHANG Shunliang;LI Su;ZHAO Bing;ZHOU Huimin;QIAO Xiaoling;CHEN Wenhua;LI Jiapeng;QU Chao(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心肉类加工技术北京市重点实验室

出　　处：《肉类研究》2019年第9期25-29,共5页Meat Research

基　　金：宁夏回族自治区重点研发计划重大科技项目(2017BY068-2)

摘　　要：以新鲜牛肉为对照,探究低温条件(5℃)下,不同相对湿度(relative humidity,RH)(50%、75%、98%)解冻对牛肉解冻时间、保水性、pH值、色泽、嫩度、蛋白溶解度及丙二醛含量的影响。结果表明:与新鲜牛肉相比,解冻会降低牛肉保水性、嫩度、色泽方面的品质,促进蛋白变性与脂肪氧化的发生;随着解冻RH的增加,解冻效率明显提高,解冻汁液损失率降低,蛋白溶解度增加,蒸煮损失和pH值在不同解冻RH样品间变化不明显;同时,高RH能够改善牛肉解冻后的色泽和嫩度品质,缓解脂肪氧化,而RH 75%解冻的样品优于RH 98%解冻样品。因此,在一定范围内提高解冻RH更有利于提高解冻效率,降低解冻过程对牛肉保水性的影响,保持色泽、嫩度品质,缓解肌肉蛋白变性和脂肪氧化,改善解冻牛肉品质。This study was conducted to analyze the effect of different thawing relative humidities(RH,50%,75%and 98%)on the quality characteristics of frozen beef using fresh beef as control.The changes of thawing time,water holding capacity(WHC),pH value,color,tenderness,protein solubility and malondialdehyde(MDA)content were investigated.The results showed that compared with fresh beef,thawing could deteriorate the WHC,tenderness and color and promote protein denaturation and fat oxidation.The thawing efficiency was obviously improved,thawing loss was reduced and protein solubility was increased with the increase of RH.Cooking loss and pH value were not significantly changed among thawing treatments.Furthermore,high humidity thawing could improve the color and tenderness and alleviate lipid oxidation,and better effect was achieved at 75%RH than at 98%RH.Therefore,increasing the thawing humidity within a certain range could enhance the thawing efficiency,maintain the WHC,color and tenderness,and alleviate protein denaturation and lipid oxidation,thereby improving the quality of thawed beef.

关 键 词：牛肉 相对湿度 品质 解冻效率 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]