不同微冻工艺参数对涂膜鸭肉保鲜的影响  

Effects of Different Micro-freezing Process Parameters on Preservation of Coated Duck Meat

作　　者：刘启超 黄得草 王华安 刘美玉 张利军 LIU Qichao;HUANG Decao;WANG Huaan;LIU Meiyu;ZHANG Lijun(College of Life Science and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;Handan Key Laboratory of Natural Products and Functional Food Development,Handan,Hebei 056038,China;Hebei Zhengchuang Food Co.,Ltd.,Xingtai,Hebei 054001,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能性食品开发重点实验室,河北邯郸056038 [3]河北争创食品有限公司,河北邢台054001

出　　处：《农产品加工》2025年第2期1-6,共6页Farm Products Processing

基　　金：农业高质量发展关键共性技术攻关专项项目(21327103D)。

摘　　要：以微冻温度、温度波动和微冻前不同的降温方式为影响因素进行比较分析,筛选出微冻的最佳贮藏条件。随后采用最佳微冻贮藏工艺分别对有无涂膜的鸭肉进行品质研究。结果表明,最优的微冻贮藏方式为快速冷冻至-2℃,温度稳定的贮藏。天然保鲜剂涂膜处理能够延缓鸭肉贮藏期间的观感劣化;微冻贮藏期间鸭肉质构变化趋势为硬度、弹性、咀嚼性、胶黏性和回复性的下降,微冻贮藏期间保鲜组的质构特性优于空白组。This paper analyzed the microfreezing temperature,temperature fluctuation and different cooling methods as the influencing factors to find the best storage conditions for microfreezing.Subsequently,the quality of duck meat coated with film was studied by using the best microfrozen storage process.The optimal storage method for micro-freezing was obtained:rapid freezing to-2℃with stable temperature.Natural preservative coating film could delay the deterioration of duck meat during storage;the change trend of duck meat during micro-frozen storage was the decrease of hardness,elasticity,masticability,viscosity and regeneration,and the texture characteristics of the preservation group during storage were better than that of the blank group.

关 键 词：鸭肉 微冻贮藏 汁液流失率 质构变化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]