| 反复冻融对羊肉品质的影响 |
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| 引用本文： | 李孟孟,李腾飞,杜鹏飞,王维婷,王守经,柳尧波,胡鹏,孙苏军,高峰,李晴.反复冻融对羊肉品质的影响[J].食品工业科技,2021,42(11):290-294. |
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| 作者姓名： | 李孟孟 李腾飞 杜鹏飞 王维婷 王守经 柳尧波 胡鹏 孙苏军 高峰 李晴 |
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| 作者单位： | 1.河北工程大学生命科学与食品工程学院，河北邯郸 0560382.山东省农业科学院农产品研究所山东省农产品精深加工技术重点实验室农业农村部新食品资源加工重点实验室，山东济南 250100 |
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| 基金项目： | 国家现代农业（肉羊）产业技术体系建设专项（CARS-38）；山东省现代农业技术体系羊创新团队建设项目（SDAIT-10-10）；邯郸市科学技术研究与发展计划项目（1622201052-1） |
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| 摘 要： | 通过测定冻融 0（对照）、1、2、3、4、5 次的羊肉的解冻损失、蒸煮损失、pH、剪切力、硫代巴比妥酸值（TBARS）、挥发性盐基氮（TVB-N）、菌落总数及水分状态的变化，探讨了反复冻融对羊肉品质的影响。结果表明:随着冻融次数的增加，羊肉的解冻损失、蒸煮损失、TBARS、TVB-N和菌落总数均显著增加（P<0.05），pH显著降低（P<0.05），剪切力呈现先升高后降低的趋势。低场核磁技术显示，随着反复冻融次数的增加，结合水（T21）比例没有显著性变化（P>0.05），不易流动水（T22）比例呈上升趋势，自由水（T23）比例呈下降趋势，不易流动水和自由水间发生转变。这些变化表明反复冻融显著降低了羊肉品质，且随着冻融次数的增加，羊肉品质破坏更加严重。
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| 关 键 词： | 反复冻融 羊肉 品质 |
| 收稿时间： | 2020-08-10 |
Effect of Freeze-thaw Cycles on Quality Characteristics of Mutton |
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| LI Mengmeng,LI Tengfei,DU Pengfei,WANG Weiting,WANG Shoujing,LIU Yaobo,HU Peng,SUN Sujun,GAO Feng,LI Qing.Effect of Freeze-thaw Cycles on Quality Characteristics of Mutton[J].Science and Technology of Food Industry,2021,42(11):290-294. |
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| Authors: | LI Mengmeng LI Tengfei DU Pengfei WANG Weiting WANG Shoujing LIU Yaobo HU Peng SUN Sujun GAO Feng LI Qing |
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| Affiliation: | 1.College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China2.Institute of Agro-Food Science and Technology Shandong Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing Ministry of Agriculture, Jinan 250100, China |
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| Abstract: | The effect of freeze-thaw cycles (0, 1, 2, 3, 4 and 5 cycles) on the mutton food quality were investigated by measuring the thawing loss, cooking loss, pH, shear force, TBARS, TVB-N, total number of colonies and moisture condition.The results indicated that with the increase of freeze-thaw cycles, thawing loss, cooking loss, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N) and total bacterial colony of mutton increased significantly (P<0.05), pH value decreased significantly (P<0.05), and shear force first increased and then decreased. Low-field NMR T2 relaxation time analysis showed that with the increase of freeze-thaw cycles, the content of uneasily flowing water (T22) increased, the content of free water (T23) decreased, and the content of bound water (T21) remained almost unchanged (P>0.05). Repeated freezing and thawing significantly reduced the quality of mutton, and with the increase of freeze-thaw cycles, the quality damage was more serious. |
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