| 解冻方式对羊肉品质及微观结构的影响 |
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| 引用本文： | 张莉,孙佳宁,朱明睿,刘广娟,邢世均,黄金鑫,张英,王子荣.解冻方式对羊肉品质及微观结构的影响[J].核农学报,2022,36(8):1607-1617. |
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| 作者姓名： | 张莉 孙佳宁 朱明睿 刘广娟 邢世均 黄金鑫 张英 王子荣 |
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| 作者单位： | 新疆农业大学食品科学与药学学院,新疆 乌鲁木齐 830000 |
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| 基金项目： | 新疆维吾尔自治区重点研发计划项目(2020B02017-2);新疆农业大学研究生科研创新项目(XJAUGRI2021025) |
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| 摘 要： | 为探究不同解冻方式对羊肉理化品质和微观结构的影响,本研究将冻结的羊半膜肌及背最长肌分别采用室温空气解冻、静水解冻、冷藏解冻、超声波解冻及微波解冻5种方式进行解冻,通过测定相关品质指标,分析各解冻方式对肌肉品质的影响。结果表明,冷藏解冻后羊半膜肌及背最长肌的解冻损失(1.08%、3.10%)、蒸煮损失(21.18%、21.97%)、高铁肌红蛋白含量(36.1%、43.6%)及挥发性盐基氮值(7.02、7.45 mg·100g-1)均显著低于其他解冻方式(P<0.05),微观结构破坏程度较小;超声波解冻、微波解冻后半膜肌与背最长肌的解冻损失(3.34%、7.01%及7.63%、9.59%)、蒸煮损失(25.54%、26.17%及26.45%、28.46%)高于其他解冻方式(P<0.05);室温空气解冻、静水解冻后两种肌肉的挥发性盐基氮(27.5、21.4及21、23.51 mg·100g-1)、菌落总数3.52、3.89及3.46、3.9 lg(CFU·mL-1)]显著高于其他解冻方式(P<0.05);微波解冻后肌肉纤维发生严重卷曲和断裂。综上,冷藏解冻的羊肉品质较好,这为实际生产中冻结羊肉的解冻方式选择提供了理论依据。
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| 关 键 词： | 冷冻羊肉 解冻方式 品质 微观结构 |
| 收稿时间： | 2021-08-09 |
Effects of Thawing Methods on Quality and Microstructure of Frozen Mutton |
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| ZHANG Li,SUN Jianing,ZHU Mingrui,LIU Guangjuan,XING Shijun,HUANG Jinxin,ZHANG Ying,WANG Zirong.Effects of Thawing Methods on Quality and Microstructure of Frozen Mutton[J].Acta Agriculturae Nucleatae Sinica,2022,36(8):1607-1617. |
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| Authors: | ZHANG Li SUN Jianing ZHU Mingrui LIU Guangjuan XING Shijun HUANG Jinxin ZHANG Ying WANG Zirong |
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| Institution: | Collage of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830000 |
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| Abstract: | To understand the effects of thawing methods on the physical and chemical properties and microstructure of mutton, the frozen muscleSemimembranosusand muscleLongissimus dorsiwere thawed by room temperature air thawing, static thawing, refrigerated thawing, ultrasonic thawing, and microwave thawing. The effect of thawing methods on the muscle quality was analyzed by measuring the quality indicators. The thawing loss (1.08%, 3.10%), cooking loss (21.18%, 21.97%), metmyoglobin content (36.1%, 43.6%) and the volatile basic nitrogen (7.02 mg·100g-1, 7.45 mg·100g-1) values of Semimembranosus andLongissimus dorsi after refrigerated thawing were significantly lower than other thawing methods (P<0.05), and the degree of microstructure damage was less; the thawing loss (3.34%, 7.01%, 7.63%, 9.59%) and cooking loss (25.54%, 26.17%, 26.45%, 28.46%) of muscleSemimembranosusand muscleLongissimus dorsiafter ultrasonic thawing and microwave thawing were higher than other thawing methods (P<0.05). The volatile basic nitrogen (27.5 mg·100g-1, 21.4 mg·100g-1 and 21 mg·100g-1, 23.51 mg·100g-1), total number of colonies (3.52 lg CFU·mL-1, 3.89 lg CFU·mL-1 and 3.46 lg CFU·mL-1, 3.9 lg CFU·mL-1) of two muscle after room temperature air thawing and static thawing were significantly higher than other thawing methods (P<0.05). Muscle fibers were severely crimped and broken after microwave thawing. In summary, the quality of mutton thawed in refrigerated thawing was better. This study provided a technique basis for the selection of thawing methods for frozen lamb production. |
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| Keywords: | frozen lamb thawing method quality microstructure |
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