畜禽鱼虾肉在‒18 ℃冻藏过程中营养价值的变化

Changes of nutritional value of livestock, poultry, fish and shrimp meat during ‒18 ℃ frozen storage

中文关键词:  肉品  冻藏  感官评价  营养价值

英文关键词:meat  frozen storage  sensory evaluation  nutritional value

中文摘要:

      目的 研究冻藏过程中肉的营养价值变化。方法 选择?18 ℃冻藏条件, 以典型畜禽鱼虾肉为研究对象, 选取猪、牛、羊、鸡、鱼和虾共6类肉样品。通过厂家直供、超市采购和农贸市场采购途径共计采集16个样品, ?18 ℃冻藏条件下, 每隔一段时间取出一包肉样品, 对其感官、理化和营养指标进行测定和记录, 研究肉品在冻藏期间发生的质量变化。结果 在?18 ℃冻藏360 d条件下, 随着冻藏时间的延长, 各种肉的感官评分均呈现下降趋势, 肉的色泽、质地不断下降, 畜禽肉评分均在6分及以上, 鱼虾肉低于6分。肉样品的pH和水分含量均在标准范围内波动; 蛋白质、脂肪、脂肪酸等营养成分含量均在小范围内波动, 无明显变化趋势。结论 畜禽鱼虾肉在?18 ℃冻藏360 d, 能够保持可食用状态。

英文摘要:

      Objective To study the changes of meat nutritional value in the process of frozen storage. Methods Totally 6 kinds of meat samples including pig, cattle, sheep, chicken, fish and shrimp were selected under the condition of ?18 ℃ frozen storage. A total of 16 samples were collected through direct supply from manufacturers, supermarket purchase and farmers' market purchase, under the condition of ?18 ℃ frozen storage, a package of meat samples were taken at intervals, and the sensory, physicochemical and nutritional indexes were determined and recorded, and the quality changes of meat during frozen storage were studied. Results Under the condition of ?18 ℃ frozen storage for 360 d, with the extension of frozen storage time, the sensory scores of all kinds of meat showed a downward trend, the color and texture of meat decreased continuously, the scores of livestock and poultry meat were above 6 points, and the scores of fish and shrimp meat were below 6 points. The pH value and moisture content of meat samples fluctuated in the standard range; the content of protein, fat, fatty acid and other nutrients fluctuated in a small range, and there was no obvious change trend. Conclusion The meat of livestock, poultry, fish and shrimp can be kept edible after frozen at ?18 ℃ for 360 d.