摘要
为筛选适于生产中冷冻牛肉解冻的相对湿度,维持其解冻后感官和食用品质,以冷冻牛肉为试材,以传统解冻方式(4℃,相对湿度(Relative humidity,RH)65%~73%)为对照(CK),分别以RH80%、85%、90%、95%4个条件解冻为处理组,分析不同RH处理对牛肉解冻效果的影响。结果表明,RH80%、85%、90%和95%4个条件处理对冷冻牛肉解冻均有一定的效果,可一定程度上缩短其解冻时间,降低解冻后牛肉汁液流失率和蒸煮损失率,使其挥发性盐基氮含量和菌落总数维持在较低的水平,肉品保持较好的色泽、新鲜度和风味。综合效果分析显示,RH90%解冻效果较好,解冻时间为4.17 h,与CK相比,缩短了1.33 h,汁液流失率和蒸煮损失率分别降低了21.96%和11.20%,剪切力值为17.21 N,牛肉色泽、新鲜度和风味更接近鲜样,食用安全。该结果为生产中牛肉解冻提供了新方法,为其应用推广提供了科学依据和技术支持。
In order to select the appropriate relative humidity for thawing frozen beef in production,and maintain its sensory and edible quality after thawing,this study used frozen beef as the test material and traditional thawing method(4℃,relative humidity(RH)65%–73%)as the control(CK).Four relative humidity thawing groups,namely RH 80%,85%,90%,and 95%were used to analyze the effect of different relative humidity treatments on beef thawing.The results showed that the four relative humidity treatments of RH80%,85%,90%,and 95%had certain effects on the thawing of frozen beef,which could shorten its thawing time to a certain extent,reduce the loss rate of beef juice and cooking loss after thawing,maintain its total volatile basic nitrogen(TVB-N)content and total bacterial count at a low level,and maintain good color,freshness,and flavor of the meat.Comprehensive effect analysis showed that RH90%had a better thawing effect,with a thawing time of 4.17 hours.Compared with CK,it had been shortened by 1.33 hours,and the juice loss rate and cooking loss rate had been reduced by 21.96%and 11.20%,respectively.The shear force value was 17.21 N.The beef's color,freshness,and flavor were closer to fresh samples,making it safe to eat.This result provides a new method for thawing beef in production,scientific basis,and technical support for its application and promotion.
作者
付慧鑫
乔雪
乔雅洁
孟新涛
张婷
潘俨
FU Huixin;QIAO Xue;QIAO Yajie;MENG Xintao;ZHANG Ting;PAN Yan(Collage of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Research Institute of Agricultural Products Storage and Processing,Xinjiang Engineering Research Center of Deep Processing of Main Agricultural and Sideline Products,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《食品科技》
CAS
北大核心
2024年第4期133-142,共10页
Food Science and Technology
基金
新疆维吾尔自治区重大科技专项(2021A02003-4)。
关键词
牛肉
相对湿度
解冻
品质
风味
beef
relative humidity
thawing
quality
flavor
