不同速冻方式对牛肉品质的影响  

Effects of Different Quick-Freezing Methods on Quality of Beef

作　　者：胡鹏[1,2] 杜鹏飞 马艳丽 王维婷 曹建芳[1,2] 柳尧波 HU Peng;DU Pengfei;MA Yanli;WANG Weiting;CAO Jianfang;LIU Yaobo(Institute of Agricultural Products Processing and Nutrition,Shandong Academy of Agricultural Sciences,Jinan 250100;Key Laboratory of Agro-Products Processing Technology of Shandong Province,Jinan 250100)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,济南250100 [2]山东省农产品精深加工技术重点实验室,济南250100

出　　处：《食品工业》2025年第2期68-72,共5页The Food Industry

基　　金：山东省重点研发计划(乡村振兴科技创新提振行动计划)——肉牛高效高值养殖及加工关键技术集成创新与示范(2023TZXD043)。

摘　　要：文章旨在研究不同速冻工艺对牛肉品质的影响,以期为牛肉加工产业提供最优速冻技术支撑。试验以鲜牛肉为对照组,以传统速冻和液氮速冻为试验组,4℃解冻后测定牛肉的品质指标。结果表明:经过液氮速冻的牛肉解冻损失率、蒸煮损失率、挥发性盐基氮(TVB-N)值显著低于传统速冻组(P<0.05),肉色也优于传统速冻组(P<0.05),与鲜牛肉组无显著差异(P>0.05);液氮速冻组和传统速冻组的剪切力值显著低于鲜牛肉组(P<0.05),三者之间的p H差异显著(P<0.05);液氮速冻组的蛋白巯基值显著高于传统速冻组(P<0.05),而羰基含量显著低于传统速冻组(P<0.05),且与鲜牛肉组无异(P>0.05);与液氮速冻处理和鲜肉组相比,传统速冻处理的T_(22)不易流动水向T_(23)自由水发生显著迁移(P<0.05),并且含水量显著下降(P<0.05);各品质指标之间均呈极显著相关(P<0.01)。研究表明,液氮速冻能有效控制蛋白的氧化,抑制牛肉品质的劣变,减缓不易流动水向自由水的迁移,减少冷冻对牛肉造成的损失。Study the effects of different quick-freezing processes on beef quality,in order to provide the optimal quick-freezing technical support for beef processing industry.Fresh beef was used as control group,traditional quick-frozen beef and liquid nitrogen quick-frozen beef were used as experimental group,and the quality index of beef was determined after thawing at 4 oC.The results showed as follows:the thawing loss rate,cooking loss rate and volatile basic nitrogen(TVB-N)value of beef in liquid nitrogen quick-frozen group were significantly lower than those in traditional quick-frozen group(P<0.05),and the meat color was also better than that in traditional quick-frozen group(P<0.05),but had no significant difference from fresh beef group(P>0.05).The shear force value of liquid nitrogen quick-frozen group and traditional quick-frozen group was significantly lower than that of fresh beef group(P<0.05),and the pH of the three groups was significantly different(P<0.05).The protein sulfhydryl value in liquid nitrogen quick-frozen group was significantly higher than that in traditional quick-frozen group(P<0.05),the content of carbonyl group was significantly lower than that in traditional quick-frozen group(P<0.05),and was no diferent from that in fresh beef group(P>0.05).Compared with the liquid nitrogen quick-freezing treatment and fresh meat group,the traditional quick-freezing treatment did not have a significant migration of flowing water to T_(23) free water(P<0.05),and the water content of T_(22) was significantly decreased(P<0.05).There was significant correlation among all quality indexes(P<0.01).The research shows that liquid nitrogen quick freezing can effectively control the oxidation of protein,inhibit the deterioration of beef quality,slow down the migration of non-flowing water to free water,and reduce the loss of beef caused by freezing.

关 键 词：液氮速冻 牛肉 水分迁移 品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]