| 肉品冻结解冻及无损检测技术研究现状与展望 |
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| 引用本文： | 胡宏海,路立立,张泓.肉品冻结解冻及无损检测技术研究现状与展望[J].中国农业科技导报,2015,17(5):6-10. |
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| 作者姓名： | 胡宏海 路立立 张泓 |
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| 作者单位： | (中国农业科学院农产品加工研究所, 农业部农产品加工重点实验室, 北京 100193) |
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| 基金项目： | 农业部公益性行业（农业）科研专项（201303083-1）资助。 |
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| 摘 要： | 冷冻是贮藏原料肉重要方法之一，可有效延长肉品货架期。冻结-解冻过程会对肉的品质产生很大的影响，通常包括脂肪氧化、蛋白变性、组织结构变化、持水性变化、色泽变化、质构变化等。为提高我国肉品的市场竞争力，有必要对其冻结-解冻工艺参数及贮藏条件进行优化，提高产品品质。概述了肉品冻结解冻方法、冻结-解冻对肉品品质的影响及其快速无损检测技术的研究现状，以期为畜禽肉贮藏提供参考。
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| 关 键 词： | 肉品 冻结 解冻 无损检测 |
| 收稿时间： | 2015-09-18 |
Research Status and Prospects on Meat Freezing and Thawing,and Non-destructive Determination Technology |
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| HU Hong-hai,LU Li-li,ZHANG Hong.Research Status and Prospects on Meat Freezing and Thawing,and Non-destructive Determination Technology[J].Journal of Agricultural Science and Technology,2015,17(5):6-10. |
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| Authors: | HU Hong-hai LU Li-li ZHANG Hong |
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| Institution: | (Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China) |
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| Abstract: | Freezing is one of the important methods of meat storage, which can effectively extend the shelf life of meat. Freezing-thawing process will produce a great impact the quality of the meat, such as lipid oxidation, protein denaturation, changes in microstructural, water holding capacity, color and texture. In order to improve the market competitiveness of meat, it is necessary to optimize freezing-thawing process parameters and storage conditions to improve product quality. This paper reviewed the research status on meat freezing and thawing method, effects of freezing-thawing on meat quality and rapid and non-destructive testing technology to provide reference for livestock and poultry meat storage. |
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| Keywords: | meat freezing thawing rapid and non-destructive determination |
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