超高压解冻对牛肉品质变化的影响研究

Study on the influence of high pressure thawing on the quality of beef

中文关键词:  牛肉  超高压解冻  蛋白质热稳定性  新鲜度

英文关键词:beef  high pressure thawing  protein thermal stability  freshness

中文摘要:

      目的 探究超高压解冻技术(high pressure thawing, HPT)对牛肉品质及冷藏期间新鲜度的影响。方法 首先选取两种不同冷冻处理[快速冷冻(fast freezing, FF)为–80 ℃和慢速冷冻(slow freezing, SF)为–18 ℃]对新鲜牛肉进行冷冻处理, 再采用不同的解冻方式进行解冻处理, 包括水解冻(water immersion thawing, WIT)、空气解冻(air thawing, AT)、HPT, 分析不同解冻方式对牛肉样品水分损失、色差、蛋白质热稳定性、硫代巴比妥酸(thiobarbituric acid reactive substances, TBARS)及挥发性盐基氮(total volatile basic nitrogen, TVB-N)的影响。结果 HPT能够显著缩短解冻时间(P<0.05), 较WIT减少了58.93%以上; FF组对解冻样品的汁液损失和色差有明显的抑制作用, 尤其是HPT-50 MPa、HPT-100 MPa; 肌原纤维蛋白的热稳定性只与解冻方式有关, 冷冻速率对其影响并不明显; 且HPT能够有效延缓牛肉样品的腐败期。结论 研究结果为超高压解冻技术在肉类速冻产品的应用提供理论参考。

英文摘要:

      Objective To study the effects of high pressure thawing (HPT) technology on beef quality and freshness during refrigeration. Methods First, the 2 kinds of different freezing rates [fast freezing (FF) group –80 ℃ and slow freezing (SF) group –18 ℃] were selected for fresh beef freezing treatment, and then different thawing methods were used for thawing treatment, included water immersion thawing (WIT), air thawing (AT), and HPT. The effects of different thawing methods on moisture loss, color difference, protein thermal stability, thiobarbituric acid reactive substances (TBARS) and thiobarbituric acid reactive substances (TVB-N) of beef samples were analyzed. Results The results showed that HPT could significantly shorten the thawing time (P<0.05), which was more than 58.93% less than WIT. FF group significantly inhibited the thawing loss and color difference of thawed samples, especially HPT-50 MPa and HPT-100 MPa. The thermal stability of myofibrillar protein was only related to thawing method, and the effect of freezing rate was not obvious. HPT could effectively delay the decomposition of beef samples. Conclusion In summary, the research results provide theoretical reference for the application of HPT technology in quick-frozen meat products.