复合抗冻剂对反复冻融鹅肉品质的影响  

Effect of a Mixture of Antifreeze Agents on the Quality of Repeatedly Frozen and Thawed Goose Meat

作　　者：杨洁茹 杨晓聪 杨孟园 李坤 朱静[1] 郑雪珂 YANG Jieru;YANG Xiaocong;YANG Mengyuan;LI Kun;ZHU Jing;ZHENG Xueke(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《肉类研究》2024年第10期45-51,共7页Meat Research

基　　金：河南省科技攻关项目(242102110090,242102110144);河南省高等学校重点科研计划项目(24B180016,24B550017);河南省重点研发专项(231111312800);信阳农林学院科技创新团队项目(XNKJTD-001);信阳农林学院青年基金项目(QN2023033)。

摘　　要：为提高冷冻鹅肉的品质,选用海藻糖、山梨糖醇、茶多酚组合的复合抗冻剂,以冰点、解冻损失率为评价指标,进行单因素及正交试验优化得出最佳配方。使用复合抗冻剂浸渍鹅肉后分别进行1、3、5次冻融处理(-40℃冷冻48 h后4℃解冻24 h为1次冻融),研究其对鹅肉品质指标的影响。结果显示:使用配比为2 g/100 mL海藻糖、0.1 g/100 mL山梨糖醇和0.15 g/100 mL茶多酚的复合抗冻剂可以有效减少鹅肉的水分损失、抑制蛋白质降解和脂肪氧化,提高肌肉品质,对于冻融5次的鹅肉效果依然显著,其中添加复合抗冻剂的鹅肉硫代巴比妥酸反应物值相比对照组下降72.41%,肌原纤维蛋白含量升高56.1%。因此,海藻糖、山梨糖醇、茶多酚复合抗冻剂可有效抑制反复冻融过程中鹅肉的品质劣变。In order to improve the quality of frozen goose meat,trehalose,sorbitol and tea polyphenols were selected and combined to form antifreeze agents.Using one-factor-at-a-time and orthogonal array design methods,the formulation was optimized based on freezing point and thawing loss rate.The effect of one(freezing at-40℃for 48 h and then thawing at 4℃for 24 h),three and five freeze-thaw cycles on quality indexes of goose meat pretreated with antifreeze agents was examined.The results showed that the mixed antifreeze agent consisting of 2 g/100 mL trehalose,0.1 g/100 mL sorbitol,and 0.15 g/100 mL tea polyphenols effectively reduced water loss,inhibited protein degradation and fat oxidation in goose meat,and improved muscle quality.The effect was still significant for goose meat repeatedly frozen and thawed five times.Goose meat with the mixed antifreeze agent showed a 72.41%decrease in thiobarbituric acid reactive substances(TBARS)value and a 56.1%increase in myofibrillar protein content compared to the control group.This indicates that the mixture of antifreeze agents can effectively inhibit the quality deterioration of goose meat during repeated freeze-thaw cycles.

关 键 词：鹅肉 复合抗冻剂 反复冻融 品质特性 

分 类 号：TS205.7[轻工技术与工程—食品科学]