反复冻融对猪肉干蒸烧卖品质的影响  

Effects of Freeze-Thaw Cycles on the Quality of Pork Shumai

作　　者：曲艺 毕丽琴 李汴生[1] 刘承志 阮征[1] QU Yi;BI Liqin;LI Biansheng;LIU Chengzhi;RUAN Zheng(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Lancang County People’s Government Office,Pu’er 665600,China;Guangzhou Baodao Food Processing Co.,Ltd.,Guangzhou 511453,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]澜沧县人民政府办公室,云南普洱665600 [3]广州包道食品加工有限公司,广东广州511453

出　　处：《食品科技》2023年第6期48-54,61,共8页Food Science and Technology

基　　金：海南省科技厅省属科研院所技术创新专项(SQKY2022-0040);广东省重点领域研发计划项目(2019B020212002)。

摘　　要：干蒸烧卖作为一种口感鲜香爽弹的蒸制类中式点心深受消费者喜爱,然而其速冻制品在贮运销售过程中由于温度波动产生的反复冻融现象不可避免,导致产品品质劣变。为探究反复冻融过程烧卖品质的变化及其规律,选择猪肉干蒸烧卖为代表,将其分别在解冻温度25℃和4℃下反复冻融(冷冻22 h-解冻2 h为一个循环)0~4次,探究蒸制质量变化率、pH值、水分分布状态、外观、色泽、质构特性和感官评分等品质指标的变化。结果表明:同等冻融次数下,25℃解冻的烧卖蒸制前后质量变化率要明显高于4℃下解冻的烧卖,且烧卖皮黏结程度更大,肉馅紧缩,汁液流失加大。随着冻融次数增加,肉馅的亮度值L^(*)值逐渐增大,红度值a^(*)值逐渐减小。对于烧卖皮而言,4℃下的L^(*)值变化不显著(P>0.05),而25℃下的L^(*)值和b^(*)值显著减小(P<0.05),4次冻融后的b^(*)值减小了15.60%,烧卖皮色泽变暗,黄度减弱。2种解冻温度下,烧卖的黏结性和回复性均无显著变化(P>0.05)。25℃下有显著增加的是硬度、咀嚼性和黏性,4次冻融后分别增加了21.93%、40.82%和35.76%;4℃下,只有硬度在3次冻融后开始增大,由H0的(2754.92±153.77)g上升到H4的(3239.61±29.23)g。反复冻融降低了烧卖的感官评分,变化最大的是滋味和气味。25℃下4次冻融后的烧卖感官评分最低,色泽变暗,表皮干硬,肉馅口感粗糙。低场核磁检测证实反复冻融降低了烧卖皮水分分布的均匀性及其持水性,进而影响了烧卖品质。因此,减少烧卖在制售过程中的温度波动,尽可能避免反复冻融过程有利于保持烧卖的品质。As a kind of steamed Chinese pastry with fresh,fragrant and elastic taste,dry steamed shumai is deeply loved by consumers.However,the freeze-thaw cycles of its quick-frozen products are inevitable due to temperature fluctuations in the storage,transportation and sales processes,leading to product quality deterioration.In order to explore the changes and laws of the quality of shumai in the process of consecutive freeze-thaw cycles,the pork shumai was selected as the representative.It was repeatedly frozen and thawed 0–4 times at thawing temperatures of 25℃or 4℃(freezing for 22 h-thawing for 2 h was a cycle),to explore the changes in the steaming weight change rate,pH value,water distribution state,appearance,color,textural properties,sensory score and other quality indexes of the pork shumai.The results demonstrated that,after the same freeze-thaw cycles,the steaming weight change rate of thawed shumai at 25℃was significantly higher than that of thawed shumai at 4℃,and the degree of shumai skin bond was greater,the meat was tightened,and the loss of juice was increased.As the number of freeze-thaw cycles increased,the brightness value L^(*)of the meat gradually increased,and the redness value a^(*)gradually decreased.For the shumai skin,the L^(*)value at 4℃did not change significantly(P<0.05),while the L^(*)and b^(*)at 25℃decreased significantly(P<0.05),the b^(*)value decreased by 15.60%after four freeze-thaw cycles,and the shumai skin became darker and yellow.There was no significant change in cohesiveness and resilience of shumai at both thaw temperatures(P>0.05).What increased significantly at 25℃were hardness,chewiness and adhesiveness,with 21.93%,40.82%and 35.76%respectively after four freeze-thaw cycles;at 4℃,only hardness began to increase after three freezethaw cycles,rising from(2754.92±153.77)g of H0 to(3239.61±29.23)g of H4.Freeze-thaw cycles reduced the shumai’s sensory scores,with the biggest changes in taste and odor.After four freeze-thaw cycles at 25℃,the shumai had the low

关 键 词：烧卖 冻融循环 感官评价 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]