基于低场核磁共振研究不同解冻方式对冻猪肉食用品质的影响
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摘要
本研究旨在从低场核磁共振(low field-nuclear magnetic resonance,LF-NMR)T2弛豫的角度探究不同解冻方式对冻猪肉食用品质的影响。以冷鲜肉(半腱肌,宰后27 h)作对照,测定冷藏解冻、微波-1解冻和微波-2解冻3种解冻方式下冷冻猪肉的品质特性(解冻损失、蒸煮损失、持水能力(water holding capacity,WHC)、pH值、色泽、水溶性和盐溶性蛋白含量),T2弛豫时间的水分分布情况及感官品质特性的变化。结果表明:微波-2解冻耗时最短,为5 min;微波解冻与冷藏解冻相比,具有更低的解冻损失率(P<0.01),其中微波-2的解冻损失率最低(5.31%);并且相比于鲜肉,微波-2具有更高的WHC(30.99%)和更低的剪切力(19.49 N);3?种解冻方式对肉样pH值无显著影响(P>0.05);微波解冻对肉样L*值、a*值、b*值、水溶性蛋白含量和盐溶性蛋白含量的影响均优于冷藏解冻,且与冷鲜肉更加接近;NMR T2弛豫的水分分布情况显示,冷藏解冻使冻猪肉中的不易流动水向自由水进行迁移,微波-1解冻则使冻猪肉中的自由水向不易流动水迁移,而微波-2解冻更倾向于使不易流动水向结合水迁移,这一定程度上解释了以上品质特性指标的差异性;感官评价结果显示微波-2解冻肉样各项评估指标评分与鲜肉更接近。由此可见,微波-2解冻能够更好地保持猪肉的食用品质。
The purpose of this study was to investigate the effects of different thawing methods on the quality of frozen pork by low field-nuclear magnetic resonance(LF-NMR) T2 transverse relaxation measurements. Chilled meat(semitendinosus muscle, at postmortem 27 h) was used as the control to measure the quality characteristics of refrigerated thawed meat,microwave-thawed meat samples 1 and 2 including thawing loss, cooking loss, water holding capacity(WHC), pH, color,water-soluble and salt-soluble protein content, water content correlated with T2 relaxation and sensory attributes. The results showed that the second microwave thawing process took the shortest time of 5 min. Compared with refrigerated thawing,microwave thawing exhibited lower thawing loss(P < 0.01), with the lowest value(5.31%) being observed for microwavethawed sample 2. Compared with fresh meat, microwave-thawed sample 2 had higher WHC(30.99%) and lower shear force value(19.49 N). All three thawing methods had no significant effect on meat pH(P > 0.05). The effect of microwave thawing on L*, a* and b* values and water-soluble and salt-soluble protein contents was better than that of refrigerated thawing, and the values of these parameters in microwave-thawed meat were closer to those in chilled meat. The moisture distribution as observed by NMR T2 relaxation imaging method showed that refrigerated thawing resulted in the transformation of immobilized water to free water, while microwave thawing 1 caused the opposite effect and microwave thawing 2 tended to transform immobilized water to bound water, which may explain the differences in the above quality characteristics. The sensory evaluation score of microwave-thawed meat samples was closer to that of fresh meat. Thus, microwave-thawing can better preserve the eating quality of pork.
The purpose of this study was to investigate the effects of different thawing methods on the quality of frozen pork by low field-nuclear magnetic resonance(LF-NMR) T2 transverse relaxation measurements. Chilled meat(semitendinosus muscle, at postmortem 27 h) was used as the control to measure the quality characteristics of refrigerated thawed meat,microwave-thawed meat samples 1 and 2 including thawing loss, cooking loss, water holding capacity(WHC), pH, color,water-soluble and salt-soluble protein content, water content correlated with T2 relaxation and sensory attributes. The results showed that the second microwave thawing process took the shortest time of 5 min. Compared with refrigerated thawing,microwave thawing exhibited lower thawing loss(P < 0.01), with the lowest value(5.31%) being observed for microwavethawed sample 2. Compared with fresh meat, microwave-thawed sample 2 had higher WHC(30.99%) and lower shear force value(19.49 N). All three thawing methods had no significant effect on meat pH(P > 0.05). The effect of microwave thawing on L*, a* and b* values and water-soluble and salt-soluble protein contents was better than that of refrigerated thawing, and the values of these parameters in microwave-thawed meat were closer to those in chilled meat. The moisture distribution as observed by NMR T2 relaxation imaging method showed that refrigerated thawing resulted in the transformation of immobilized water to free water, while microwave thawing 1 caused the opposite effect and microwave thawing 2 tended to transform immobilized water to bound water, which may explain the differences in the above quality characteristics. The sensory evaluation score of microwave-thawed meat samples was closer to that of fresh meat. Thus, microwave-thawing can better preserve the eating quality of pork.
引文
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[3]GóMEZ-GUILLéN M C,MARTíNEZ-ALVAREZ O,MONTERO P.Functional and thermal gelation properties of squid mantle mroteins affected by chilled and frozen storage[J].Journal of Food Science,2010,68(6):1962-1967.DOI:10.1111/j.1365-2621.2003.tb07002.x.
[4]WANG S Y.Handbook of frozen food processing and packaging[J].Trends in Food Science&Technology,2013,29(1):80-81.DOI:10.1016/j.tifs.2012.07.001.
[5]KAALE L D,EIKEVIK T M,BARDAL T,et al.The effect of cooling rates on the ice crystal growth inair-packed salmon fillets during superchilling andsuperchilled storage[J].International Journal of Refrigeration,2013,36(1):110-119.DOI:10.1016/j.ijrefrig.2012.09.006.
[6]CHENG L,SUN D W,ZHU Z,et al.Emerging techniques for assisting and accelerating food freezing processes:a review of recent research progresses[J].Critical Reviews in Food Science&Nutrition,2017,57(4):769-781.DOI:10.1080/10408398.2015.1004569.
[7]LEYGONIE C,BRITZ T J,HOFFMAN L C.Impact of freezing and thawing on the quality of meat:review[J].Meat Science,2012,91(2):93-98.DOI:10.1016/j.meatsci.2012.01.013.
[8]SU K K,JI Y J,PARK J D,et al.Quality evaluation of pork with various freezing and thawing methods[J].Korean Journal for Food Science of Animal Resources,2014,34(5):597-603.DOI:10.5851/kosfa.2014.34.5.597.
[9]FUNG B M,PUON P S.Nuclear magnetic resonance transverse relaxation in muscle water[J].Biophysical Journal,1981,33(1):27-37.DOI:10.1016/s0006-3495(81)84870-9.
[10]BERTRAM H C,ERSEN H J.Applications of NMR in meat science[J].Annual Reports on NMR Spectroscopy,2004,53(4):157-202.DOI:10.1016/s0066-4103(04)53003-x.
[11]MICKLANDER E,PESHLOV B,PURSLOW P P,et al.NMR-cooking:monitoring the changes in meat during cooking by lowfield 1H-NMR[J].Trends in Food Science&Technology,2002,13(9/10):341-346.DOI:10.1016/s0924-2244(02)00163-2.
[12]BERTRAM H C,KARLSSON A H,RASMUSSEN M,et al.Origin of multiexponential T2 relaxation in muscle myowater[J].Journal of Agricultural and Food Chemistry,2001,49(6):3092-3100.DOI:10.1021/jf001402t.
[13]高文宏,罗嫚,唐相伟,等.微波解冻猪里脊肉过程的优化设计研究[J].现代食品科技,2014,30(11):151-155;111.
[14]XIONG Youling L.,DECKER E,FAUSTMAN C,et al.Protein oxidation and implications for muscle food quality[M]//DECKER E,FAUSTMAN C,LOPEZ-BOTE C J.Antioxidants in muscle foods:nutritional strategies to improve quality.New York:John wiley Sons,2000:3-23;85-111;113-127.
[15]PHAM Q T,LOWRY P D,FLEMING A K,et al.Temperatures and microbial growth in meat blocks undergoing air thawing[J].International Journal of Refrigeration,1994,17(4):281-287.DOI:10.1016/0140-7007(94)90045-0.
[16]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005,19(7):43-44.DOI:10.3969/j.issn.1001-8123.2005.07.019.
[17]LEE J K.Rapid thawing of frozen pork by 915 MHz microwave[J].Korean Journal of Food Science&Technology,1999,34(1):54-61.
[18]KONDRATOWICZ J,CHWASTOWSKASIWIECKA I,BURCZYKE.Technological properties of pork thawed in the atmospheric air or in the microwave oven as determined during a six-month deep-freeze storage[J].Animal Science Papers&Reports,2008,26(3):175-181.
[19]刘燕,王锡昌,刘源.金枪鱼解冻方法及其品质评价的研究进展[J].食品科学,2009,30(21):476-480.DOI:10.3321/j.issn:1002-6630.2009.21.108.
[20]LI C B,LI J,LI X,et al.Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle[J].Meat Science,2011,88(3):559-565.DOI:10.1016/j.meatsci.2011.02.012.
[21]GALOBART J,MOREN E.Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L*values[J].Poultry Science,2004,83(12):2093-2097.DOI:10.1093/ps/83.12.2093.
[22]宋洁,余群力,金现龙,等.甘南牦牛肉肉质特性与食用品质相关性分析[J].食品科学,2016,37(17):52-56.DOI:10.7506/spkx1002-6630-201617009.
[23]KOOHMARAIE M.Quantification of Ca2+-dependent protease activities by hydrophobic and ion-exchange chromatography[J].Journal of Animal Science,1990,68(3):659-665.DOI:10.2527/1990.683659x.
[24]WHIPPLE G,KOOHMARAIE M.Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity[J].Journal of Animal Science,1992,70(10):3081-3085.DOI:10.2527/1992.70103081x.
[25]GRAYSON A L,KING D A,SHACKELFORD S D,et al.Freezing and thawing or freezing,thawing,and aging effects on beef tenderness[J].Journal of Animal Science,2014,92(6):2735-2740.DOI:10.2527/jas.2014-7613.
[26]LIU Zelong,XIONG Youling L.,CHEN Jie.Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle[J].Journal of Agricultural&Food Chemistry,2010,58(19):10697-10704.DOI:10.1021/jf102043k.
[27]李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249.DOI:10.3969/j.issn.1002-6819.2012.23.032.
[28]JIANG X W,HAN J Z.Study on water-holding capacity in fresh meat by LF-NMR[J].Science&Technology of Food Industry,2009,30(7):128-130.
[29]BERTRAM H C,PURSLOW P P,ANDERSEN H J.Relationship between meat structure,water mobility,and distribution:a low-field nuclear magnetic resonance study[J].Journal of Agricultural and Food Chemistry,2002,50(4):824-829.DOI:10.1021/jf010738f.
[30]马莹,杨菊梅,王松磊,等.基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J].食品工业科技,2018,39(2):278-284.
[31]TORNBERG E,WAHLGREN M,BRONDUM J,et al.Pre-rigor conditions in beef under varying temperature-and pH-falls studied with rigometer,NMR and NIR[J].Food Chemistry,2000,69(4):407-418.DOI:10.1016/s0308-8146(00)00053-4.
[32]LEE E S,JEONG J Y,YU L H,et al.Effects of thawing temperature on the physicochemical and sensory properties of frozen pre-rigor beef muscle[J].Food Science&Biotechnology,2007,16(4):626-631.
[2]WEI R,WANG P,HAN M Y,et al.Effect of freezing on electrical properties and quality of thawed chicken breast meat[J].AsianAustralasian Journal of Animal Sciences,2016,30(4):569-575.DOI:10.5713/ajas.16.0435.
[3]GóMEZ-GUILLéN M C,MARTíNEZ-ALVAREZ O,MONTERO P.Functional and thermal gelation properties of squid mantle mroteins affected by chilled and frozen storage[J].Journal of Food Science,2010,68(6):1962-1967.DOI:10.1111/j.1365-2621.2003.tb07002.x.
[4]WANG S Y.Handbook of frozen food processing and packaging[J].Trends in Food Science&Technology,2013,29(1):80-81.DOI:10.1016/j.tifs.2012.07.001.
[5]KAALE L D,EIKEVIK T M,BARDAL T,et al.The effect of cooling rates on the ice crystal growth inair-packed salmon fillets during superchilling andsuperchilled storage[J].International Journal of Refrigeration,2013,36(1):110-119.DOI:10.1016/j.ijrefrig.2012.09.006.
[6]CHENG L,SUN D W,ZHU Z,et al.Emerging techniques for assisting and accelerating food freezing processes:a review of recent research progresses[J].Critical Reviews in Food Science&Nutrition,2017,57(4):769-781.DOI:10.1080/10408398.2015.1004569.
[7]LEYGONIE C,BRITZ T J,HOFFMAN L C.Impact of freezing and thawing on the quality of meat:review[J].Meat Science,2012,91(2):93-98.DOI:10.1016/j.meatsci.2012.01.013.
[8]SU K K,JI Y J,PARK J D,et al.Quality evaluation of pork with various freezing and thawing methods[J].Korean Journal for Food Science of Animal Resources,2014,34(5):597-603.DOI:10.5851/kosfa.2014.34.5.597.
[9]FUNG B M,PUON P S.Nuclear magnetic resonance transverse relaxation in muscle water[J].Biophysical Journal,1981,33(1):27-37.DOI:10.1016/s0006-3495(81)84870-9.
[10]BERTRAM H C,ERSEN H J.Applications of NMR in meat science[J].Annual Reports on NMR Spectroscopy,2004,53(4):157-202.DOI:10.1016/s0066-4103(04)53003-x.
[11]MICKLANDER E,PESHLOV B,PURSLOW P P,et al.NMR-cooking:monitoring the changes in meat during cooking by lowfield 1H-NMR[J].Trends in Food Science&Technology,2002,13(9/10):341-346.DOI:10.1016/s0924-2244(02)00163-2.
[12]BERTRAM H C,KARLSSON A H,RASMUSSEN M,et al.Origin of multiexponential T2 relaxation in muscle myowater[J].Journal of Agricultural and Food Chemistry,2001,49(6):3092-3100.DOI:10.1021/jf001402t.
[13]高文宏,罗嫚,唐相伟,等.微波解冻猪里脊肉过程的优化设计研究[J].现代食品科技,2014,30(11):151-155;111.
[14]XIONG Youling L.,DECKER E,FAUSTMAN C,et al.Protein oxidation and implications for muscle food quality[M]//DECKER E,FAUSTMAN C,LOPEZ-BOTE C J.Antioxidants in muscle foods:nutritional strategies to improve quality.New York:John wiley Sons,2000:3-23;85-111;113-127.
[15]PHAM Q T,LOWRY P D,FLEMING A K,et al.Temperatures and microbial growth in meat blocks undergoing air thawing[J].International Journal of Refrigeration,1994,17(4):281-287.DOI:10.1016/0140-7007(94)90045-0.
[16]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005,19(7):43-44.DOI:10.3969/j.issn.1001-8123.2005.07.019.
[17]LEE J K.Rapid thawing of frozen pork by 915 MHz microwave[J].Korean Journal of Food Science&Technology,1999,34(1):54-61.
[18]KONDRATOWICZ J,CHWASTOWSKASIWIECKA I,BURCZYKE.Technological properties of pork thawed in the atmospheric air or in the microwave oven as determined during a six-month deep-freeze storage[J].Animal Science Papers&Reports,2008,26(3):175-181.
[19]刘燕,王锡昌,刘源.金枪鱼解冻方法及其品质评价的研究进展[J].食品科学,2009,30(21):476-480.DOI:10.3321/j.issn:1002-6630.2009.21.108.
[20]LI C B,LI J,LI X,et al.Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle[J].Meat Science,2011,88(3):559-565.DOI:10.1016/j.meatsci.2011.02.012.
[21]GALOBART J,MOREN E.Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L*values[J].Poultry Science,2004,83(12):2093-2097.DOI:10.1093/ps/83.12.2093.
[22]宋洁,余群力,金现龙,等.甘南牦牛肉肉质特性与食用品质相关性分析[J].食品科学,2016,37(17):52-56.DOI:10.7506/spkx1002-6630-201617009.
[23]KOOHMARAIE M.Quantification of Ca2+-dependent protease activities by hydrophobic and ion-exchange chromatography[J].Journal of Animal Science,1990,68(3):659-665.DOI:10.2527/1990.683659x.
[24]WHIPPLE G,KOOHMARAIE M.Freezing and calcium chloride marination effects on beef tenderness and calpastatin activity[J].Journal of Animal Science,1992,70(10):3081-3085.DOI:10.2527/1992.70103081x.
[25]GRAYSON A L,KING D A,SHACKELFORD S D,et al.Freezing and thawing or freezing,thawing,and aging effects on beef tenderness[J].Journal of Animal Science,2014,92(6):2735-2740.DOI:10.2527/jas.2014-7613.
[26]LIU Zelong,XIONG Youling L.,CHEN Jie.Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle[J].Journal of Agricultural&Food Chemistry,2010,58(19):10697-10704.DOI:10.1021/jf102043k.
[27]李春,张录达,任发政,等.利用低场核磁共振研究冷却条件对猪肉保水性的影响[J].农业工程学报,2012,28(23):243-249.DOI:10.3969/j.issn.1002-6819.2012.23.032.
[28]JIANG X W,HAN J Z.Study on water-holding capacity in fresh meat by LF-NMR[J].Science&Technology of Food Industry,2009,30(7):128-130.
[29]BERTRAM H C,PURSLOW P P,ANDERSEN H J.Relationship between meat structure,water mobility,and distribution:a low-field nuclear magnetic resonance study[J].Journal of Agricultural and Food Chemistry,2002,50(4):824-829.DOI:10.1021/jf010738f.
[30]马莹,杨菊梅,王松磊,等.基于LF-NMR及成像技术分析牛肉贮藏水分含量变化[J].食品工业科技,2018,39(2):278-284.
[31]TORNBERG E,WAHLGREN M,BRONDUM J,et al.Pre-rigor conditions in beef under varying temperature-and pH-falls studied with rigometer,NMR and NIR[J].Food Chemistry,2000,69(4):407-418.DOI:10.1016/s0308-8146(00)00053-4.
[32]LEE E S,JEONG J Y,YU L H,et al.Effects of thawing temperature on the physicochemical and sensory properties of frozen pre-rigor beef muscle[J].Food Science&Biotechnology,2007,16(4):626-631.
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