摘要
为研究不同解冻温度和湿度对冷冻牛肉品质的影响,以25℃常湿解冻为对照,选取-5℃低湿解冻、-5℃高湿解冻、5℃低湿解冻、5℃高湿解冻,解冻-18℃冻藏一周后的包装与未包装牛肉,监测解冻过程牛肉中心温度变化,并测定解冻后牛肉的色泽、解冻汁液损失、剪切力、肌纤维直径、细菌总数、大肠菌群数量、嗜冷菌数量、TBARS值以及TVB-N值。结果表明,5种解冻方式对各项品质指标有不同影响。-5℃高湿解冻牛肉亮度值显著低于其他处理组,剪切力值则显著高于其他处理组,解冻汁液损失和各微生物数量均较低;-5℃低湿解冻剪切力值和各微生物数量均较低,特别是嗜冷菌数量,TVB-N值较高;5℃低湿解冻汁液损失显著大于其他处理组,细菌总数最少,TVB-N值最低;对照组剪切力值显著低于其他处理组,微生物数量显著大于其他处理组,TVB-N值较高。同时包装条件下牛肉解冻汁液损失、微生物数量显著低于未包装条件。因此,综合各项指标,包装条件下-5℃低湿解冻能有效保持肉品品质。
In order to study the effects of different thawing temperatures and humidity on the quality of frozen beef,four kinds of thawing methods were used in this study,including-5℃and low humidity,-5℃and high humidity,5℃and low humidity,5℃and high humidity,25℃and moderate humidity as a control.Packaged and unpackaged beef samples were frozen at—18℃after a week,monitoring the change of central temperature of the beef during thawing,and the color of beef,loss of thawing juice,shear force,muscle fiber diameter,total number of bacteria,number of Coliform bacteria,number of Psychrophilic bacteria,TBARS,and TVB-N were determined.There are differences in the four methods.For the beef thawing at-5℃and high humidity,the shear force was significantly greater than other treatment groups,while the brightness is significantly smaller than other treatment groups,thawing juice loss was lower and the number of microorganisms was lower.The beef thawing at-5℃and low humidity had lower shear force,lower number of microorganisms(especially Psychrophilic bacteria),and higher TVB-N value.The beef thawing at 5℃and low humidity had higer loss of juice than other treatment groups,while the total number of bacteria was the smallest and the TVB-N was the lowest.The shear force of the control group was significantly smaller than other groups,while the number of microorganisms and TVB-N was greater.At the same time,under the packaging conditions,the loss of thawing juice and the number of microorganisms are simultaneously lower than the unpackaged conditions.Therefore,in conclusions,thawing at-5℃and low humidity under packing condition is effective in maintaining meat quality.
作者
王超炜
刘佳
刘梅
周光宏
叶可萍
WANG Chaowei;LIU Jia;LIU Mei;ZHOU Guanghong;YE Keping(National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品科技》
CAS
北大核心
2020年第7期130-136,共7页
Food Science and Technology
基金
中央高校基本科研业务费专项资金项目(KYYZ201803)。
关键词
解冻温度
解冻湿度
牛肉
品质
包装
thawing temperature
thawing humidity
beef
quality
package
