冷冻条件对预制红烧牛肉水分及风味的影响  

Effect of freezing conditions on moisture and flavor of pre-cooked braised beef

作　　者：杨淑莹 查恩辉 张硕 何珊 YANG Shuying;ZHA Enhui;ZHANG Shuo;HE Shan(School of Food and Health,Jinzhou Medical University,Jinzhou,Liaoning 121000,China)

机构地区：[1]锦州医科大学食品与健康学院,辽宁锦州121000

出　　处：《食品与机械》2025年第2期108-114,共7页Food and Machinery

基　　金：辽宁省教育厅基本科研项目(重点项目)(编号:LJKZ0802)。

摘　　要：[目的]保留预制红烧牛肉感官品质及营养物质。[方法]以熟制新鲜红烧牛肉为对照组,采用电子鼻、固相微萃取气相色谱质谱联用仪(SPME-GC-MS)和低场核磁共振探究冷冻条件(-20℃冷冻24 h,-80℃速冻1,3,5 h)对预制红烧牛肉水分及风味的影响。[结果]冷冻温度越低,水分和风味物质损失越少。对照组,-20℃冷冻24 h组,-80℃速冻1,3,5 h组中分别检出51,45,50,49,47种挥发性风味物质。-80℃速冻1 h组在水分含量和挥发性风味物质种类上与对照组最为接近。电子鼻主成分分析(PCA)显示,-80℃速冻1 h组的风味与对照组的接近。[结论]建议生产企业选择-80℃速冻1 h为预制红烧牛肉的冷冻条件,以保持产品品质。[Objective]To retain the sensory quality and nutrients of pre-cooked braised beef.[Methods]The effect of freezing conditions(−20℃for 24 h,−80℃for 1,3,5 h)on the moisture and flavor of pre-cooked braised beef is studied by electronic nose,SPME-GC-MS,and low-field nuclear magnetic resonance.[Results]As the freezing temperature is lower,the moisture and flavor lose less.51,45,50,49,and 47 volatile flavor substances are detected in the control group,−20℃freezing group for 24 h,and−80℃quick-freezing group for 1,3,and 5 h,respectively.The braised beef frozen at−80℃for 1 h is the closest to the control group in terms of moisture content and volatile flavor substances.Electronic nose principal component analysis(PCA)shows that the flavor of the braised beef frozen at−80℃for 1 h is similar to that of the control group.[Conclusion]It is suggested that the production enterprises should choose to maintain the product quality of pre-cooked braised beef by freezing it at−80℃for 1 h.

关 键 词：预制红烧牛肉 冷冻 水分 挥发性风味物质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]