摘要
研究快速解冻技术(微波、超声)与慢速解冻技术(流水、空气、低温、35℃静水)对猪肉品质特性及蛋白质变性程度的影响,以新鲜猪肉作为对照组,分析六种解冻方式对冷冻肉,解冻速率、保水性、色泽、脂肪氧化程度(TBARS)、蛋白溶解性、蛋白变性程度、新鲜度及剪切力值的影响。结果表明,与新鲜猪肉相比,经解冻处理后,猪肉的品质特性均有不同程度的变化;经差示热量扫描仪(DSC)热分析也可看出,解冻方式对猪肉蛋白质的变性程度有一定影响。六种解冻方式中,微波解冻作为一种快速解冻方式,耗时最短,解冻速率为39.61 cm/h,与慢速解冻相比,大大提高了解冻效率(p <0.05),且能较好地保持猪肉的保水性和嫩度,解冻后猪肉的TBARS值和蛋白变性程度较低,新鲜度也仍在一级鲜肉的水平。由此说明,微波解冻能较好地保持猪肉的品质。
This study was conducted to analyze the effects of rapid thawing techniques( microwave,ultrasonic) and slow thawing techniques( running water,air,refrigerator,and still water of 35 ℃) on the quality characteristics and protein denaturation of frozen pork.The changes in thawing rate,water holding capacity( WHC),color,lipid oxidation( TBARS),protein solubility,protein denaturation,freshness and shear force were examined among six thawed samples and fresh pork. The results showed that,after thawing treatments,the quality characteristics changed to varying degree as compared with the fresh pork. Also,different thawing methods had a certain impact on protein denaturation based on the analysis of differential scanning calorimeter( DSC).Among the six thawing methods,microwave thawing as a rapid way owned the shortest time-consuming.The thawing rate of the microwave thawing was 39.61 cm/h,which was the highest level observed among all thawing treatments( p < 0.05).As well,microwave thawing maintained better WHC and tenderness. At the same time,the TBARS and degree of protein denaturation of microwave thawing were lower relatively. The freshness was still at the level of fresh meat Ⅰ. Therefore,microwave thawing would be more suitable to maintain the pork quality.
作者
朱明明
王亚秋
刘新建
姚东昊
康壮丽
赵圣明
王正荣
何鸿举
马汉军
ZHU Ming-ming;WANG Ya-qiu;LIU Xin-jian;YAO Dong-hao;KANG Zhuang-li;ZHAO Sheng-ming;WANG Zheng-rong;HE Hong-ju;MA Han-jun(School of Food Science,Henan Institute of Science and Technology ,Xinxiang453003,China;College of Food-Science &Nutritional Engineering,China Agricultural University,Beijing 100000,China;Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第23期23-30,36,共9页
Science and Technology of Food Industry
基金
河南省重大科技专项(161100110600)
河南科技学院高层次人才科研项目(2016020,2015015)
河南省科技厅科技攻关项目(182102110404)
河南省高等学校重点科研项目(17A550001).
关键词
快速解冻
慢速解冻
猪肉
品质特性
蛋白变性
rapid thawing
slow thawing
pork
quality characteristics
protein denaturation
作者简介
朱明明(1989一),女,博士,讲师,主要从事食品分析方面的研究,E—mail:hapyzhumingming@126·com;通讯作者:马汉军(1965一),男,博士,教授,主要从事肉类加工及贮藏方面的研究,E-mail:xxhjma@126·com。
