冷冻解冻对生鲜肉品质的影响及其新技术研究进展  

Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies

作　　者：王芳芳[1] 张一敏[1] 罗欣[1,2] 梁荣蓉 毛衍伟[1] WANG Fangfang;ZHANG Yimin;LUO Xin;LIANG Rongrong;MAO Yanwei(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)

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

出　　处：《食品科学》2020年第11期295-302,共8页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-37);山东省现代农业产业技术体系创新团队建设专项(SDAIT-09-09);山东省“双一流”奖补资金项目(SYL2017XTTD12)。

摘　　要：冷冻是生鲜肉类贮藏和运输过程中常用的保鲜手段,但冷冻、解冻及反复冻融会加速肉中的脂质氧化及蛋白质氧化等,进而对肉品的色泽、嫩度、保水性等品质造成影响。本文分析了冷冻解冻及反复冻融对生鲜肉品质的影响,探讨了其影响机制,并对国内外冷冻解冻的新兴技术进行了总结,以期对我国肉类产业的冷冻解冻技术提供指导,并为冷冻产品品质控制及新型冷冻、解冻技术的开发提供理论参考和研究方向。Freezing is a common preservation method used in the storage and transportation of fresh meat,but freezing,thawing and repeated freezing and thawing will accelerate the oxidation of both lipids and proteins in meat,and further affect the quality of meat in terms of color,tenderness and water-holding capacity.This paper reviews the effects of freezing,thawing and repeated freezing-thawing on the quality of raw meat,and the underlying mechanism.Meanwhile,the emerging freezing and thawing technologies are also summarized.We anticipate that this review will guidance China’s meat industries in the selection of freezing and thawing technologies,and also provide a theoretical guidance and research direction for the quality control of frozen products and the development of new freezing and thawing technologies.

关 键 词：冷冻 解冻 反复冻融 肉品品质 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]