基于冰箱的冻肉解冻技术及评价方法研究  

Study on the Thawing Technique and Evaluation Method of Frozen Meat Based on Refrigerator

作　　者：曹诗亮 黄平乐 陆小宇 徐德林 

机构地区：[1]美的集团冰箱事业部,合肥230601 [2]国家家用电器产品质量检验检测中心(安徽),合肥230011 [3]安徽文达信息工程学院,合肥230032

出　　处：《日用电器》2023年第8期84-87,共4页ELECTRICAL APPLIANCES

摘　　要：本文章通过研究家庭常用冻肉8种不同的解冻方法,对解冻速度和解冻后肉品质的影响综合评价,旨在获得最优的冻肉解冻方法。试验结果表明,微波解冻速度最快,但汁液流失偏大且表面色泽和口感较差;冰温室微晶解冻速度最慢,但汁液流失率且色泽口感俱佳;冷藏储温快速解冻,解冻速度适中、汁液流失率较小、色泽和口感较好且肉块的温度均匀性最好,得出冷藏储温快速解冻方法最优,从而为冰箱企业开发肉块解冻功能和装置提供借鉴。This article comprehensively evaluates the effects of eight different unfrozen methods commonly used in households on unfrozen speed and meat quality,aiming to identify the optimal unfrozen method for frozen meat.The experimental results indicate that microwave unfrozen has the fastest speed but results in significant juice loss,as well as inferior surface color and texture.V-tech Fresh unfrozen in a freezer chamber has the slowest speed,but it exhibits excellent juice retention,color,and texture.Rapid-unfrozen at refrigerating chamber shows moderate unfrozen speed,minimal juice loss,good color and texture,and the best temperature uniformity in meat pieces.Consequently,rapidunfrozen at refrigerating chamber is identified as the optimal method,providing valuable insights for refrigerator companies in developing meat-unfrozen functions and devices.

关 键 词：冻肉解冻 快速解冻 解冻速度 汁液流失率 表面色泽及口感(嫩度) 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]