原料肉解冻方式对狮子头品质特性的影响  

Effect of thawing methods of raw meat on quality characteristics of pork meatballs

作　　者：时苗苗 卞欢[2] 陈怡璇 张牧焓[2] 王道营[1,2] 徐为民[2] SHI Miaomiao;BIAN Huan;CHEN Yixuan;ZHANG Muhan*;WANG Daoying;XU Weimin(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agroproduct Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院农产品加工所,江苏南京210014

出　　处：《食品与发酵工业》2024年第15期205-212,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31972137);国家现代农业(肉鸡)产业体系建设专项(CARS-41);江苏省农业自主创新项目(CX(22)2044)。

摘　　要：为了探究不同解冻方式对狮子头品质特性的影响,该文以经过冷藏解冻、室温解冻、超声解冻以及微波解冻4种解冻方式的猪肉作为原料制作狮子头,以新鲜猪肉为对照,探究不同解冻方式下的狮子头在色差、蒸煮得率、保水性、质构、微观结构等方面的变化。结果表明,微波解冻组的狮子头品质具有更显著的降低,狮子头的保水性、保油性、L^(*)值、弹性和咀嚼性都显著低于其他解冻处理组。室温解冻组和超声解冻组保水性较好,解冻损失和蒸煮损失最低。室温组和超声波解冻组狮子头在L^(*)、a^(*)、b^(*)上都与鲜肉组无明显差异,因此这2种解冻方法能较好地保持肉的色泽。从质构来看,室温组和超声解冻组能保持肌肉的弹性,但与鲜肉组相比硬度显著降低。经过冷冻及解冻过程的狮子头肌纤维结构均受到了不同程度的损伤,冷藏和室温解冻组的损伤程度较小,微波解冻处理的肌原纤维结构破坏最严重。综合来看,可以考虑室温解冻或超声解冻作为狮子头原料肉的最佳解冻方式,以应用于狮子头的规模化生产。To investigate the effects of different thawing methods on the quality characteristics of pork meatballs,this article used pork that has undergone four thawing methods,including cold thawing,room temperature thawing,ultrasonic thawing,and microwave thawing as raw materials to make pork meatballs.Fresh pork was used as a control to explore the changes in color,cooking yield,water retention,texture,microstructure,and other aspects of pork meatballs under different thawing methods.Results showed that the quality of pork meatballs in the microwave thawing group showed a more significant decrease,with significantly lower water retention,oil retention,L^(*)value,elasticity,and chewing ability compared to other thawing treatment groups.The room temperature thawing group and ultrasonic thawing group had good water retention,with the lowest thawing loss and cooking loss.The room temperature group and ultrasonic thawing group had no significant differences in L^(*),a^(*),and b^(*)compared to the fresh meat group,so these two thawing methods could effectively maintain the color of the meat.From the perspective of texture,the room temperature group and ultrasonic thawing group could maintain muscle elasticity,but the hardness was significantly reduced compared to fresh meat.After the freezing and thawing processes,the fiber structure of the pork meatballs was damaged to varying degrees.The degree of damage was relatively small in the refrigeration and room temperature thawing groups,while the myofibril structure was most severely damaged in the microwave thawing treatment.Overall,room temperature thawing or ultrasonic thawing can be considered as the optimal thawing method for pork meatballs raw meat to be applied to the large-scale production of pork meatballs.

关 键 词：解冻方式 狮子头 品质特性 肉制品加工 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]