高压静电场协同臭氧解冻对冷鲜猪肉品质特性的影响  

Effect of Combined High-Voltage Electrostatic Field-Ozone Thawing on Quality Characteristics of Frozen Pork

作　　者：杜金 韦锦梅 王丽[1] 林颖 邝金艳 王远亮[1,2] DU Jin;WEI Jinmei;WANG Li;LIN Ying;KUANG Jinyan;WANG Yuanliang(College of Food Science and Technology,Hunan Agricultural University,Changsha 410000,China;Changsha Institute of Modern Food Innovation,Hunan Agricultural University,Changsha 410000,China)

机构地区：[1]湖南农业大学食品科学与技术学院,湖南长沙410000 [2]湖南农业大学长沙现代食品创新研究院,湖南长沙410000

出　　处：《肉类研究》2024年第4期43-50,共8页Meat Research

基　　金：2022湖南省农业产业技术体系项目(湘农发2022-67);湖南省重点研发计划项目(2022NK2035)。

摘　　要：为探究高压静电场协同臭氧解冻对猪肉品质的影响,以冷冻猪肉为研究对象,对比分析高压静电场结合臭氧与冰箱解冻(4℃)、高压静电场解冻(10 mA、4000 V、4℃)、臭氧解冻(64.5 mg/m3、30 min、4℃)对猪肉解冻后菌落总数、水分含量、解冻损失率、色差、质构、微观结构、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值及挥发性风味的影响,以新鲜猪肉作为对照组。结果表明:高压静电场协同臭氧解冻耗时最短(2 h),猪肉的菌落总数、解冻损失率、TVB-N含量和TBARS值均明显降低,同时有效抑制了高铁肌红蛋白的形成和脂肪氧化,保持了肌肉的颜色、保水性和质构特性,其肌肉组织结构完整;此外,高压静电场协同臭氧解冻改变了猪肉的挥发性风味物质组成,增加了醛类、醇类、烷烃类物质相对含量,并产生了一些新的风味物质,主要是醇类和酮类,对解冻后猪肉总体风味形成有重要贡献。综上,结合解冻效率、理化指标和挥发性风味物质,高压静电场协同臭氧解冻方法在肉类解冻方面具有显著优势。To investigate the effect of combined high-voltage electrostatic field(HVEF)-ozone thawing on the quality of frozen pork,we compared the effects of thawing in a refrigerator at 4℃with the assistance of HVEF(10 mA and 4000 V),ozone treatment(64.5 mg/m3 for 30 min)and their combination on the total plate count,moisture content,thawing loss,color,texture,microstructure,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARS)value,and volatile flavor compounds of frozen pork using fresh pork as a control.Frozen pork treated by HVEF combined with ozone showed the shortest thawing time of 2 h.The combined treatment significantly reduced the microbial load,thawing loss,TVB-N content,and TBARS value of pork,effectively inhibited the formation of metmyoglobin and fat oxidation,and maintained the color,water retention,texture properties and muscle structure integrity.In addition,this synergistic treatment altered the composition of volatile flavor substances by increasing the relative contents of aldehydes,alcohols,and alkenes,and produced several new flavor substances,mainly alcohols and ketones,which contributed significantly to the overall flavor formation of pork after thawing.In conclusion,HVEF-ozone thawing has significant advantages with regard to thawing efficiency,physicochemical indices and volatile flavor substances.

关 键 词：猪肉 高压静电场 臭氧 解冻 品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]