冻藏时间对不同种类原料肉理化特性的影响  

Effect of frozen storage time on the physicochemical property of different type of raw meat

作　　者：郭云凯 尉立刚[1] 杨钰昆 郭彩霞[1] 李美萍[1] GUO Yun-kai;YU Li-gang;YANG Yu-kun;GUO Cai-xia;LI Mei-ping(School of Life Science,Shanxi University,Taiyuan,Shanxi 030006,China)

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品与机械》2021年第6期150-154,共5页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号:31801670)。

摘　　要：以猪肉、鸡肉为研究对象,在-18℃冻藏不同时间(0,1,2,4,8周)后,对原料肉色泽、系水力(失水率和系水率)、蒸煮损失率、pH值、氨基酸以及游离脂肪酸组成进行测定。结果表明:随着冻藏时间增加,原料肉失水率与蒸煮损失率显著升高(P<0.05);系水率显著下降(P<0.05)。随贮藏时间延长,原料肉中赖氨酸、丙氨酸和半胱氨酸含量都呈现出一定的升高趋势,饱和脂肪酸含量显著升高(P<0.05),多不饱和脂肪酸含量显著下降(P<0.05)。因此,冻藏虽是一种理想的肉类保藏方法,但原料肉的营养价值也会发生改变,导致其品质下降。In this study,color,cooking loss,water holding capacity,water-loss rate,pH value,amino acid and fatty acid composition of raw meat were investigated during storage(0,1,2,4,8 weeks)at-18℃.The results indicated that water-loss rate and cooking loss of meat increased as the storage time increased,and water holding capacity of meat decreased with the increasing storage time(P<0.05).The contents of lysine,alanine and cysteine increased with the increasing storage time.The amounts of saturated fatty acids increased obviously,while polyunsaturated fatty acids contents decreased with the increasing storage time.Therefore,although frozen storage is an ideal method for meat storage.However,the nutritive value of raw meat will change,leading to the decline of meat quality.

关 键 词：贮藏时间 冷冻 原料肉 理化性质 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]