超声波解冻对羊肉品质的影响  

Effect of Ultrasonic Thawing on Quality Characteristics of Frozen Mutton

作　　者：杜鹏飞 王维婷[1] 李孟孟 王玮[1] 肖欣欣[1] 王守经[1] 柳尧波[1] 胡鹏[1] 孙苏军[1] 汝医[1] 孙蓓 李晴 李永生[1] DU Pengfei;WANG Weiting;LI Mengmeng;WANG Wei;XIAO Xinxin;WANG Shoujing;LIU Yaobo;HU Peng;SUN Sujun;RU Yi;SUN Bei;LI Qing;LI Yongsheng(Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Key Laboratory of Agro-Products Processing Technology of Shandong Province,Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Department of Pharmaceutical Engineering,Jiangsu Provincial Xuzhou Pharmaceutical Vocational College,Xuzhou 221116,China)

机构地区：[1]山东省农业科学院农产品研究所,山东省农产品精深加工技术重点实验室,农业农村部新食品资源加工重点实验室,山东济南250100 [2]河北工程大学生命科学与食品工程学院,河北邯郸056038 [3]江苏省徐州医药高等职业学校制药工程系,江苏徐州221116

出　　处：《肉类研究》2020年第1期39-44,共6页Meat Research

基　　金：山东省现代农业（羊）产业技术体系创新团队建设项目（SDAIT-10-10）;国家现代农业（肉羊）产业技术体系建设专项（CARS-38）;山东省农业科学院农业科技创新工程项目（CXGC2017B06）

摘　　要：以20℃静水解冻组为对照,在相同水温条件下,研究不同超声波功率(120、180、240、300 W)对解冻后羊肉品质的影响。结果表明:与对照组相比,超声波解冻组解冻时间显著缩短,解冻后羊肉红度值(a*)和嫩度显著提高,180 W超声波解冻处理组羊肉黄度值(b*)最高(P<0.05);随着超声波功率的增加,解冻后羊肉的汁液损失率显著增大(P<0.05),pH值和亮度值(L*)显著降低(P<0.05);随着超声波功率的增加,解冻后羊肉菌落总数显著降低(P<0.05),其中180、240 W超声波处理组显著低于120 W处理组(P<0.05)。综合分析可知,超声波解冻与静水解冻相比显著提高了羊肉的解冻速率和羊肉新鲜度,且对羊肉的脂肪酸组成和相对含量没有显著影响,但超声波解冻后羊肉肉色偏暗,解冻汁液流失率偏高。240 W超声波解冻对羊肉品质的负面影响最小,因此选择240 W作为羊肉最佳解冻功率。In this experiment, the effect of different ultrasonic powers(120, 180, 240 and 300 W) on the quality of frozenthawed mutton was investigated. Ultrasonic thawing was carried out with immersion in a water bath at 20 ℃. Samples thawed under the same condition without ultrasonic treatment were considered as control. The results showed that compared with the control group, the thawing time of ultrasonic thawing was signi?cantly shortened, and the redness value(a*) and tenderness of ultrasonic thawed mutton were signi?cantly increased. The yellowness value(b*) of mutton was the highest after 180 W ultrasonic treatment. The thawing loss was significantly increased with the increase of ultrasonic power(P < 0.05), while the pH value and brightness value(L*) were signi?cantly lowered(P < 0.05). The total bacterial count signi?cantly fell with the increase of ultrasonic power(P < 0.05) and it was more signi?cantly decreased at 180 and 240 W than at 120 W(P < 0.05). Overall, compared with the control, ultrasonic thawing could signi?cantly increase the thawing rate of frozen mutton and improve meat freshness without having any significant effect on fatty acid composition and contents. However, the color of ultrasonic thawed meat was darker with a higher thawing loss. Thawing at 240 W ultrasonic power had the least negative effect on mutton quality and therefore could be selected as the best thawing method for mutton.

关 键 词：超声波 解冻 羊肉 品质特性 脂肪酸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]