不同冻结方式对手抓羊肉微观结构、水分迁移及品质的影响  

Effect of Microstructure,Water Distribution and Quality Changes of Hand Grab Mutton with Different Freezing Methods

作　　者：毕永昭 罗瑞明[1] Bi Yongzhao;Luo Ruiming(School of Food and Wine,Ningxia University,Yinchuan 750021)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750021

出　　处：《中国食品学报》2023年第10期146-156,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0400101)。

摘　　要：以共晶点作为冻结终温,研究不同冻结方式(-18,-40,-80℃)对手抓羊肉色泽、解冻损失率、水分含量、嫩度、质构特性、水分迁移以及微观结构的影响。结果表明:不同冻结方式相比较,-80℃冻结样品的L^(*)值显著低于-40℃与-18℃冻结样品,且具有最低的解冻损失率(0.20±0.00)和最高的水分含量(0.49±0.01)。冻结速率高时,剪切力值(508.16±50.03)、硬度值(1422.05±111.63)、咀嚼性(782.32±37.90)、水分横向弛豫时间T_(21)和T_(22)、自由水占比M_(22)(11.30±0.04)较低,内聚性(0.69±0.03)、弹性(0.52±0.03)、回复性(0.24±0.00)、不易流动水占比M_(21)(83.62±0.15)较高,微观结构破坏程度较小,-80℃冻结手抓羊肉以上指标最接近未经冻结的手抓羊肉。结论:较高的冻结速率能降低手抓羊肉的解冻损失率,使肉中保有更高的水分和肌原纤维完整性,减少冻融引起的品质下降,维持肉制品质构和嫩度,有利于手抓羊肉品质保持,且以共晶点作为冻结终温,冻结过程历时较短,可为工业化生产过程成本控制提供指导,为手抓羊肉的冷加工提供一定的数据支持。Taking the eutectic point as the final freezing temperature,this paper investigated the effects of different freezing methods(-18,-40,-80℃)on the color,thawing loss rate,water content,tenderness,texture characteristics,water migration and microstructure of hand grab mutton.The results showed that compared among different freezing methods,the L^(*)value of samples frozen at -80℃ was significantly lower than that of samples frozen at -40℃ and -18℃,and had the lowest thawing loss rate(0.20±0.00)and the highest moisture content(0.49±0.01).When the freezing rate is high,the shear force value(508.16±50.03),hardness value(1422.05±111.63),chewability(782.32±37.90),relaxation times T_(21) and T_(22),the proportion of M_(22)(11.30±0.04)were low,the proportion of cohesiveness(0.69±0.03),springiness(0.52±0.03),resilience(0.24±0.00)and the proportion of M_(21) were high,and the degree of microstructure damage were small.The above indicators of hand grab mutton frozen at -80℃ were closest to those of unfrozen hand grab mutton.In conclusion,a higher freezing rate can reduce the thawing loss rate of hand grab mutton,maintain higher moisture and myofibril integrity,reduce the quality decline caused by freezing and thawing,maintain the texture and tenderness of meat products,which is conducive to the quality fidelity of hand grab mutton.Taking the eutectic point as the final freezing temperature,the freezing process lasted a short time,which can provide practical guidance for the cost control of industrial production process.This study provides some enlightenment for the cold processing of hand grab mutton.

关 键 词：手抓羊肉 冻结方式 品质 水分迁移 微观结构 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]