采用压汞法研究不同冷冻羊肉冰晶结构特征  

Investigation of ice crystal structure characteristics of different frozen lamb by using mercury intrusion

作　　者：李文采[1,2,3] 田寒友 白京[1,2,3] 王辉 邹昊 乔晓玲[1,2,3] Li Wencai;Tian Hanyou;Bai Jing;Wang Hui;Zou Hao;Qiao Xiaoling(China Meat Research Center,Beijing 100068,China;Beijing Academy of Food Sciences,Beijing 100068,China;Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]北京食品科学研究院,北京100068 [3]肉类加工技术北京市重点实验室,北京100068

出　　处：《农业工程学报》2019年第20期280-287,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：宁夏回族自治区重点研发计划重大科技项目(2017BY068);丰台科技新星计划项目(KJXX201710)

摘　　要：为研究不同冷冻羊肉冰晶结构特征,该文以空气冷冻和液浸冷冻2种不同冷冻方式以及冻贮3和90 d不同时间的冷冻羊肉为研究对象,采用真空冷冻干燥法将冷冻羊肉体内冰晶升华,用压汞法对冰晶升华留下的孔隙结构进行测定,并观察解冻复温后肌肉微观组织结构。研究结果表明,压汞法可有效测定冷冻羊肉冰晶升华后留下的孔隙分布特征,以此来表征冰晶结构特征。通过比较空气冷冻和液浸冷冻后冻贮不同时间羊肉的孔隙结构以及解冻复温后肌纤维组织结构变化特点,发现不同冷冻羊肉冰晶升华后孔隙分布特征存在差异,空气冷冻后冻贮3和90 d以及液浸冷冻后冻贮3和90 d的冷冻羊肉最大累计进汞量分别为2.16±0.08、2.33±0.07、1.76±0.01和2.29±0.05 mL/g,孔隙平均直径为10.09±0.30、25.73±0.91、3.21±0.46和14.45±0.64μm,存在显著差异(P<0.05),迂曲度分别为2.27±0.05、3.88±0.05、3.15±0.08和4.41±0.16,存在显著差异(P<0.05)。该研究结果可为压汞法在冷冻肉冰晶结构参数的测定应用中提供一定的理论依据。In order to prove the feasibility of measuring the structure of ice crystal based on mercury intrusion,in this study,fresh lamb were either stored for 3 and 90 days after air freezing or stored for 3 and 90 days after immersion freezing.Ice crystal formed in the frozen meat wasare characterized as indicators for selectingof optimalthe fitness of the freezing methods and storing time on lamb.,Ttherefore,the drop rate of central temperature during freezing,the characteristics of ice crystals,and the morphology of muscle fibers were recorded during different freezing processes and different frozen and stored times,and the microstructures of ice crystals formed were analyzed for cross-section area,equivalent diameter,roundness and elongation,ice size,shape,and location.,Tthese factors were evaluated and compared with cumulative intrusion,distribution of pores and tortuosity that were measured by mercury intrusion.The mean(±standard deviation)cross-section area of ice crystals were 2076.15±1756.22,555.41±526.72,637.63±556.58μm2 for the lamb samples subjected to stored 90 days after air freezing and stored for 3 and 90 days after immersion freezing,respectively.Aas compared with the muscle fibers(1978.12±1092.27μm^2)that stored 3 days after air freezing.The roundness of the ice crystals formed in frozen lamb that stored 90 days after air freezing and stored for 3 and 90 days after immersion freezing was 0.65±0.17,2.47±0.78 and 1.92±0.61,respectively,while the roundness of the frozen lamb that stored for 3 days was 0.73±0.14.The elongation of the ice crystals formed in frozen lamb that frozen and stored 90 days after air freezing and stored for 3 and 90 days after immersion freezing was 2.70±1.39,2.47±0.78 and 1.92±0.61,respectively,while the roundness of the frozen mutton that stored for 3 days was 1.95±0.70.Air freezing,which finished the ice formation process within 549.5 min,created larger and irregular ice crystals,which resulted in severe and irreversible damage to lamb muscles.Immersion freezing pr

关 键 词：冷冻 冰晶 孔隙结构 压汞法 液浸冷冻 冷冻羊肉 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]