抗冻剂与浸渍冷冻协同处理对调理牛排冻藏期品质的影响  

Effects of Combined Treatment of Antifreeze Agent and Immersion Freezing on Quality of Prepared Beef Steaks during Frozen Storage

作　　者：吴梦霞 汪小帆 王周平[2] 李聪 王颖 徐宝才[1,3] WU Mengxia;WANG Xiaofan;WANG Zhouping;LI Cong;WANG Ying;XU Baocai(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Engineering Research Center of Bio-Process of Ministry of Education,Hefei University of Technology,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]江南大学食品学院,江苏无锡214122 [3]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230601

出　　处：《肉类研究》2024年第1期61-66,共6页Meat Research

基　　金：中央高校基本科研业务费专项资金项目(JZ2022HGQA0141)。

摘　　要：为阐明抗冻剂与浸渍冷冻协同处理对调理牛排冻藏品质的影响,以牛肉为原料,添加调味料或辅料,经加工制成调理牛排。调理牛排样品采用空气冻结、抗冻剂、浸渍冻结和抗冻剂与浸渍冻结联合处理进行冷冻处理。将牛排置于-30℃冰柜冻藏90 d,分别在0、30、60、90 d测定解冻损失率、汁液损失率、蒸煮损失率、质构特性、剪切力、色泽和硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值及观察牛排微观结构。结果表明:与其他处理组相比,抗冻剂与浸渍冻结联合处理组的调理牛排解冻损失率、汁液损失率、蒸煮损失率均明显降低,且TBARS值也明显低于其他处理组;此外,该处理组调理牛排的亮度值和红度值较高,组织结构中肌纤维排列整齐、最紧密。综上,采用抗冻剂与浸渍冻结联合处理调理牛排不仅能促使其组织结构紧密以保持较好的保水性,而且可保持其肉色稳定。The purpose of this study was to clarify the effect of the combination of antifreeze and immersion freezing on the quality of frozen prepared beef steaks.Four groups were set up:i)control group,vacuum packaging before frozen storage;ii)antifreeze group,incorporation of antifreeze during tumbling vacuum;iii)immersion freezing group;and iv)antifreeze+immersion freezing group.Beef steaks were frozen at−30℃for up to 90 days.The thawing loss,juice loss,cooking loss,texture characteristics,shear force,color and thiobarbituric acid reactive substances(TBARS)value were measured after 0,30,60 and 90 days,and the microstructure was observed.The results showed that compared with the other treatment groups,the thawing loss,juice loss,cooking loss and TBARS value were significantly decreased in the antifreeze+immersion freezing group.In addition,for the combined treatment group,the brightness and redness values were higher,and muscle fiber arrangement was orderly and tightest among the four groups.Conclusion:The combination of immersion freezing and antifreeze can not only make the tissue structure of prepared beef steaks more compact to maintain better water retention capacity,but also keep its color stability.

关 键 词：调理牛排 抗冻剂与浸渍冻结联合处理 保水性 肉色 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]