不同解冻方法对牦牛肉品质特性的影响  

Effects of different thawing methods on the quality characteristics of yak meat

作　　者：李璐倩 严琪格 哈玉洁 陈炼红[1] 李键[2] 秦斐 杜荣胜 王琳琳 LI Luqian;YAN Qige;HA Yujie;CHEN Lianhong;LI Jian;QIN Fei;DU Rongsheng;WANG Linlin(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;College of Animal Science and Veterinary Medicine,Southwest Minzu University,Chengdu,610041;College of Veterinary Medicine,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]西南民族大学畜牧兽医学院,四川成都610041 [3]甘肃农业大学动物医学院,甘肃兰州730070

出　　处：《食品与发酵工业》2020年第23期123-130,共8页Food and Fermentation Industries

基　　金：西南民族大学大学生创新创业训练计划项目(S201910656156);国家重点研发计划项目(2018YFD0502404)。

摘　　要：以冻结牦牛背最长肌为研究对象,测定和分析不同解冻方法处理后牦牛肉食用品质、营养品质、感官品质以及肌肉组织学特性的变化,并明确冻结牦牛肉最佳的解冻方法。结果表明:与其他方法相比,静水解冻更有利于维持牦牛肉的pH值和保水性;静水解冻和冷藏解冻更有利于维持解冻牦牛肉的色泽稳定;微波解冻和冷藏解冻处理对牦牛肉的成熟嫩化有促进作用;冷藏解冻处理对牦牛肉感官品质的影响最小;同时,空气解冻、冷藏解冻及微波解冻牦牛肉的肌纤维间隙较大且肌纤维破坏程度相对较重,静水解冻的破坏作用较小。综合考虑,冷藏解冻和微波解冻整体上对维持解冻牦牛肉的品质效果较好,其次是静水解冻。该研究可为冻结牦牛肉的生产加工解冻提供理论依据。The frozen Longissimus Dorsi of yak meat were as the research objects in order to determine and analyze the changes of the food quality,nutritional quality,sensory quality and muscle histological characteristics after different thawing treatments,and to obtain the best thawing method.The results showed that hydrostatic thawing was more beneficial to maintain the pH and water holding capacity than other methods.Meanwhile,hydrostatic thawing and refrigerated thawing were more conducive to maintaining the color stability.Microwave defrosting and refrigeration defrosting could promote the ripening and tenderizing of yak meat.Frozen thawing had the least effect on the sensory quality of yak meat.At the same time,air thawing,refrigerated thawing and microwave thawing had large muscle fiber gap and relatively heavy damage degree of muscle fiber,and still water thawing damage is small.From the above,refrigeration and microwave thawing had a positive effect on maintaining the quality of thawed yak meat on the whole,followed by hydrostatic thawing.The results of this study can provide data support and theoretical basis for the production and processing of thawed yak meat.

关 键 词：牦牛肉 宰后冻结 解冻方法 品质特性 肌肉组织学特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]