速冻中式肉类预制菜肴冻藏过程中品质提升策略研究进展

Research progress on quality promotion strategies of quick-frozen Chinese prepared meat dishes during frozen storage

中文关键词:  速冻中式肉类预制菜肴  冻藏  品质提升

英文关键词:quick-frozen Chinese prepared meat dishes  frozen storage  quality promotion

中文摘要:

      随着人们生活节奏和生活质量的逐步加快与提高、冷链运输的日渐形成与发展, 以及加工设备的持续更新和迭代, 速冻中式肉类预制菜肴呈现出迅猛发展的强劲势头。速冻中式肉类预制菜肴是将速冻调理技术运用到传统中式肉类菜肴生产中的预制肉类产品, 因其便捷性(即简化厨房烹饪环节、降低烹饪成本和提高烹饪效率)而受到越来越多消费者的青睐。然而, 速冻中式肉类预制菜肴在冷冻贮藏期间易出现品质劣变现象(如脂肪哈败、风味失真、表面干耗等), 不仅影响产品的品质, 还会影响消费者的体验, 降低商品的复购率。因此, 本文系统综述了速冻中式肉类预制菜肴在冻藏期间品质变化及品质提升技术, 并对其存在的问题进行了分析, 探讨了相关优化方向, 以期为速冻预制菜肴品质提升策略提供相关技术支持。

英文摘要:

      Quick-frozen Chinese prepared meat dishes expand at a rapid speed with the accelerated pace of life and gradual improvement of living standards, formation and development of cold chain transportation and continued upgrading of processing equipment. The dishes is a kind of prepared meat products which process under the concept of quick-frozen prepared meat products, due to their convenience (mainly for simplifying the kitchen cooking process, reducing cooking costs and improving cooking efficiency), quick-frozen Chinese prepared meat dishes have been more and more popular among consumers. However, the quality deterioration (such as fat oxidation, flavor distortion, surface dry consumption, etc.) of quick-frozen Chinese prepared meat dishes occur during the storage not only affect the quality of products, but also decrease the consumption experience and re-purchase rate. Therefore, this paper systematically reviewed the quality change and quality improvement technology of quick-frozen Chinese prepared meat dishes during frozen storage, analyzed the cases in current, and then prospected for future optimization, which can provide relevant technical support for its quality improvement strategy.