原料肉冻藏品质劣变机制及其改善策略  

Deterioration Mechanism of and Improvement Strategies for Frozen Meat

作　　者：刘嘉琪 王慧平 张鑫[1] 孔保华[1] 陈倩[1] LIU Jiaqi;WANG Huiping;ZHANG Xin;KONG Baohua;CHEN Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2024年第8期321-330,共10页Food Science

基　　金：黑龙江省“百千万”工程重大科技专项(2020ZX07B02,2021ZX12B05)。

摘　　要：原料肉在冷冻、冻藏和解冻过程中会发生一系列物理化学变化,其品质特性不可避免地遭到破坏,主要表现为持水能力下降、色泽和质构劣变,采用新型冷冻及其辅助技术能够有效地降低由此造成的品质劣变。本文概述了原料肉在冷冻、冻藏过程中品质劣变机制,综述了新型冷冻技术、抗冻保护剂、新型包装技术以及新型解冻技术等提升原料肉品质的方法,以期为原料肉冻藏品质的改善提供理论依据和技术指导。During the freezing,storage,and thawing process,physicochemical changes occur in raw meat,which will inevitably lead to quality deterioration mainly including decreased water-holding capacity and the deterioration of color and texture.The quality deterioration can be effectively reduced by novel freezing and its assistive technologies.This article summarizes the quality deterioration mechanism of raw meat during freezing and frozen storage,and reviews the approaches for improving frozen meat quality,such as novel freezing techniques,cryoprotectants,novel packaging techniques and novel thawing techniques,which will provide a theoretical basis and technical guidance for improving the quality of frozen meat.

关 键 词：原料肉 冷冻 冻藏 品质 抗冻保护剂 辅助冷冻技术 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]