肉品新型解冻技术及其对蛋白特性影响的研究进展  

Recent Advances in New Meat Thawing Technologies and Their Effects on Protein Properties

作　　者：彭泽宇 朱明明[1,2,3] 孙红东 何鸿举 王正荣[1] 赵圣明[1] 康壮丽[1] 马汉军[1] PENG Zeyu;ZHU Mingming;SUN Hongdong;HE Hongju;WANG Zhengrong;ZHAO Shengming;KANG Zhuangli;MA Hanjun(School of Food Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control,Henan Institute of Science and Technology,Xinxiang 453003,China;National Pork Processing Technology Research and Development Professional Center,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院畜禽产品精深加工与质量安全控制河南省工程技术研究中心,河南新乡453003 [3]国家猪肉加工技术研发专业中心,河南新乡453003

出　　处：《食品科学》2020年第19期303-310,共8页Food Science

基　　金：河南省重大科技专项(161100110600);河南科技学院高层次人才科研项目(2016020);河南科技学院大学生“百农英才”项目(BNYC2018-2-31);河南省科技厅科技攻关项目(182102110404,192102110108)。

摘　　要：解冻是冷冻肉品在加工前的重要工序,选择合适的解冻技术是保证肉品加工品质的关键。传统的解冻技术因耗时、品质恶化等缺点,促使解冻效率高、能较好维持品质的新型解冻技术快速发展与应用。解冻过程中,肉品保水性等品质特性的变化不仅归因于冻结时形成的冰晶对细胞的破坏作用,还与解冻过程中肌肉组织中蛋白氧化,构象、聚集特性的改变密切相关。本文简述新型解冻技术的优缺点及其在肉品领域的最新应用进展,重点阐述解冻过程中蛋白氧化、构象改变及聚集特性变化以揭示蛋白氧化与肉制品保水性的关联机制,为新型低耗、高效肉品解冻技术的应用提供借鉴与参考。Thawing is an important pretreatment step for frozen meat before its processing.Selecting appropriate thawing method is crucial to ensure the quality of defrosted meat.Since traditional thawing methods have the disadvantages of long time consumption and causing quality deterioration,new efficient thawing technologies have been rapidly developed and applied to maintain meat quality.Quality attributes such as water-holding capacity will inevitably change during thawing,due to the damage to cells caused by ice crystals during freezing,as well as protein oxidation,conformational changes,and changes in aggregation properties.This article briefly summarizes the advantages and disadvantages of new thawing technologies and the latest advances in their applications in the field of meat products.Protein oxidation,and changes in protein conformation and aggregation characteristics are explored to reveal an association between protein oxidation and water-holding capacity in meat products.This review will provide reference for the application of new low-energyconsumption and high-efficiency meat thawing technologies.

关 键 词：肉品 解冻技术 蛋白氧化 蛋白构象 聚集特性 机理 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]