液态冻眠技术对红烧牛肉料理包贮藏品质的影响  

Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet

作　　者：回学宽 崔守富 邢艳霞 祝贺 HUI Xuekuan;CUI Shoufu;XING Yanxia;ZHU He(Modern Cattle College,Shandong Agriculture and Engineering University,Jinan 250100,China;Zibo Intellectual Property Protection Center,Zibo 255000,China)

机构地区：[1]山东农业工程学院现代肉牛学院,山东济南250100 [2]淄博市知识产权保护中心,山东淄博255000

出　　处：《肉类研究》2025年第4期40-47,共8页Meat Research

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项目(2023TZXD046);肉牛高效高值生产全产业链关键技术集成创新与示范项目(YDZX2022122);高青黑牛产品加工与品质提升技术中心项目(2021SNPT0007)。

摘　　要：为探索液态冻眠技术在预制菜冷冻处理中的应用潜力,以红烧牛肉料理包为实验对象,以新鲜红烧牛肉、冷藏(4℃)24 h红烧牛肉及普通冷冻红烧牛肉为对照,探究液态冻眠技术对红烧牛肉的保鲜效果。采用普通冻结(-18℃,记作FG组)和液态冻眠(-25℃,记作OG组)2种方式冷冻红烧牛肉后,置于-18℃贮藏30 d,在贮藏10、20、30 d时测定红烧牛肉质构特性、色泽、水分含量、感官评分、蛋白质二级结构及挥发性风味物质变化。结果表明,贮藏期间,红烧牛肉的硬度、咀嚼性、弹性均呈下降趋势,OG组降幅低于FG组;亮度值呈现先上升后下降的变化趋势,红度值与黄度值均呈现下降趋势,OG组变化幅度相对较小;冷冻30 d,FG组水分质量分数由67.45%下降至49.84%,而OG组水分质量分数由66.75%降至57.73%;随着贮藏时间的延长,冷冻红烧牛肉蛋白β-折叠相对含量均呈下降趋势,无规卷曲呈上升趋势,但OG组蛋白质结构稳定性优于FG组;挥发性成分方面,冷冻红烧牛肉的挥发性物质组成均与冷藏红烧牛肉有所区别,表明2种冷冻方式对红烧牛肉风味保持能力均有不足。综上,与普通冷冻方式相比,液态冻眠技术在质构特性、保水性保持方面具有优势,对减缓牛肉色泽变化、维持其蛋白质结构稳定性也具有积极作用。In order to explore the application potential of liquid cryogenic freezing technology in the freezing treatment of prefabricated dishes,the effects of liquid frozen fast freezing versus refrigerator freezing on the preservation of braised beef were examined in comparison with fresh braised beef and braised beef refrigerated(4℃)for 24 h.Braised beef subjected to liquid cryogenic freezing(at-25℃,OG group)or refrigerator freezing(at-18℃,FG group)was stored at-18℃for up to 30 days.The texture,color,moisture content,sensory quality,protein secondary structure and volatile components of braised beef were determined after 10,20 and 30 days.The results showed that the hardness,chewiness and springiness of braised beef decreased during storage,the decrease being smaller in OG group than FG group.For both groups,the brightness value increased first and then decreased during storage,while the redness and yellowness values showed a downward trend,smaller changes being observed for OG group.After 30 days of freezing,the moisture content of the FG group decreased from 67.45%to 49.84%,and that of the OG group from 66.75%to 57.73%.As storage time increased,the relative content ofβ-sheet decreased and that of random coil increased for both frozen groups,the structural stability of protein being better in OG group than FG group.Furthermore,differences in the composition of volatile substances were perceived between both frozen groups and chilled braised beef,suggesting that the two freezing methods are insufficient in maintaining the flavor of braise beef.To sum up,liquid cryogenic freezing was superior to regular freezing in maintaining the texture properties and water holding capacity of braised beef while playing a positive role in slowing down color changes and maintaining the structural stability of protein.

关 键 词：红烧牛肉料理包 冻藏 液态冻眠 贮藏品质 预制菜 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]