新型冷冻和解冻技术在肉类食品中的应用研究进展
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摘要
冻藏是肉类食品的主要贮藏方式之一,而冷冻和解冻过程是影响冻藏食品品质的重要因素。传统的冷冻和解冻方法耗时长,极易导致营养成分的流失及品质的降低,已不能满足现代食品工业的发展需求。因此,发展能够较好地保持肉类食品品质的新型快速技术具有重要的意义。文中对目前先进的冷冻和解冻技术在肉类食品中的应用研究进行重点综述,分析了各技术现阶段存在的不足和未来的研究趋势,为肉类食品冷冻工业的实际生产提供相关指导。
Frozen storage is one of the main ways to store meat products. The freezing and thawing process is an important factor affecting the quality of frozen foods. The traditional methods of freezing and thawing take time and can easily lead to the loss of nutrients and deterioration in quality,which no longer meet the needs of the developing modern food industries. Therefore,it is of great significance to develop new and rapid technologies that can better retain the quality of meat products. This review aimed to summarize the current research on the applications of advanced freezing and thawing technologies used for meat products. Also,the shortcomings and future research trends of each technology at present were analyzed,providing relevant guidance regarding productions for industries producing frozen meat products.
Frozen storage is one of the main ways to store meat products. The freezing and thawing process is an important factor affecting the quality of frozen foods. The traditional methods of freezing and thawing take time and can easily lead to the loss of nutrients and deterioration in quality,which no longer meet the needs of the developing modern food industries. Therefore,it is of great significance to develop new and rapid technologies that can better retain the quality of meat products. This review aimed to summarize the current research on the applications of advanced freezing and thawing technologies used for meat products. Also,the shortcomings and future research trends of each technology at present were analyzed,providing relevant guidance regarding productions for industries producing frozen meat products.
引文
[1] LI Dong-mei,ZHU Zhi-wei, SUN Da-wen. Effects of freezing on cell structure of fresh cellular food materials:A review[J]. Trends in Food Science&Technology,2018,75:46-55.
[2] 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.
[3]施雪,夏继华,卢进峰,等.冻结、解冻过程对肌肉品质的影响[J].食品工业,2012(7):21-24.
[4] LI Bing,SUN Da-wen. Novel methods for rapid freezing and thawing of foods:A review[J]. Journal of Food Engineering,2002,54(3):175-182.
[5] LEBAIL A,CHEVALIER D,MUSSA D M,et al. High pressure freezing and thawing of foods:A review[J]. International Journal of Refrigeration,2002,25(5):504-513.
[6] SU Guang-ming,RAMASWAMY H S,ZHU Song-ming,et al. Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle(shrimp and porcine liver)versus conventional freezing method[J]. Innovative Food Science&Emerging Technologies,2014,26:40-50.
[7] SU Guang-ming,YU Yong,RAMASWAMY H S,et al.Kinetics of Escherichia coli,inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat[J]. Journal of Food Engineering,2014,142(6):23-30.
[8] MENDEZ L,FIDALGO L G,PAZOS M,et al. Lipid and protein changes related to quality loss in frozen sardine(Sardina pilchardus)previously processed under highpressure conditions[J]. Food&Bioprocess Technology,2017,(2):1-11.
[9] CHOI M J,MIN S G,HONG G P. Effects of pressureshift freezing conditions on the quality characteristics and histological changes of pork[J]. LWT-Food Science and Technology,2016,67(5):194-199.
[10] CHENG Xin-feng,ZHANG Min,XU Bao-guo,et al. The principles of ultrasound and its application in freezing related processes of food materials:A review[J]. Ultrasonics-Sonochemistry,2015,27:576-585.
[11] RASTOGI N K. Opportunities and challenges in application of ultrasound in food processing[J]. Critical Reviews in Food Science&Nutrition,2011,51(8):705-722.
[12] ZHANG Ming-cheng,NIU Hai-li,CHEN Qian,et al. Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J]. Meat Science,2018,136:1-8.
[13]孙大文,胡芬,曾新安,等.变功率超声波改善盐水浸渍法冷冻鱼片的方法:中国,103168826A[P]. 2013-06-26.
[14] RODRIGUEZ-TURIENZO L, COBOS A, DIAZ O.Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon(Salmo salar)[J]. Innovative Food Science&Emerging Technologies,2012,14(2):92-98.
[15] HAFEZPARAST-MOADAB N,HAMDAMI N,DALVIISFAHAN M,et al. Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout(Oncorhynchus mykiss)fillet[J]. Innovative Food Science&Emerging Technologies,2018,47:81-87.
[16] JIN H M,HER J Y,KANG T,et al. Effects of pulsed electric field(PEF)and oscillating magnetic field(OMF)combination technology on the extension of supercooling for chicken breasts[J]. Journal of Food Engineering,2017,196:27-35.
[17] XANTHAKIS E,LEBAIL A,RAMASWAMY H. Development of an innovative microwave assisted food freezing process[J]. Innovative Food Science&Emerging Technologies,2014,26:176-181.
[18] MUJUMDAR A S. Effects of electric and magnetic field on freezing and possible relevance in freeze drying[J].Drying Technology,2010,28(4):433-443.
[19]朱松明,苏光明,王春芳,等.水产品超高压加工技术研究与应用[J].农业机械学报,2014,45(1):168-177.
[20] LI Wei-ming,WANG Peng,XU Xing-lian,et al. Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure[J]. European Food Research&Technology,2014,239(2):183-188.
[21] ROUILLEJ,LEBAIL A,RAMASWAMY H S,et al.High pressure thawing of fish and shellfish[J]. Journal of Food Engineering,2002,53(1):83-88.
[22]刘梦,史智佳,杨震,等.气体加压解冻对金枪鱼贮藏品质的影响[J].肉类研究,2017,31(2):33-37.
[23]钟莉,杨庆峰,陈文,等.不同解冻方法对畜禽肉品质的影响[J].食品工业,2016(12):42-46.
[24] BAI Ya-xiang,SUN Yang,LI Zhuo,et al. Study the optimum parameters of high voltage electrostatic field thawing[J]. Procedia Engineering,2011,16(16):679-684.
[25] JIA Guo-liang,LIU Hong-jiang,NIRASAWA S,et al.Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat[J]. Innovative Food Science&Emerging Technologies,2017,41:348-356.
[26] LI Da-peng,JIA Shi-liang,ZHANG Long-teng,et al.Post-thawing quality changes of common carp(Cyprinus carpio)cubes treated by high voltage electrostatic field(HVEF)during chilled storage[J]. Innovative Food Science&Emerging Technologies,2017,42:25-32.
[27] MOUSAKHANI-GANJEH A,HAMDAMI N,SOLTANIZADEH N. Thawing of frozen tuna fish(Thunnus albacares)using still air method combined with a high voltage electrostatic field[J]. Journal of Food Engineering,2016,169:149-154.
[28] RAHBARI M, HAMDAMI N, MIRZAEI H, et al.Effects of high voltage electric field thawing on the characteristics of chicken breast protein[J]. Journal of Food Engineering,2018,216:98-106.
[29] VARGHESE K S,PANDEY M C,RADHAKRISHNA K,et al. Technology,applications and modelling of ohmic heating:A review[J]. Journal of Food Science&Technology,2014,51(10):2 304-2 317.
[30] LIU Lei,LLAVE Y,JIN Yin-zhe,et al. Electrical conductivity and ohmic thawing of frozen tuna at high frequencies[J]. Journal of Food Engineering,2017,197:68-77.
[31] MIN S G,HONG G P,CHUN J Y,et al. Pressure ohmic thawing:A feasible approach for the rapid thawing of frozen meat and its effects on quality attributes[J]. Food&Bioprocess Technology,2016,9(4):564-575.
[32] JAEGER H,ROTH A,TOEPFL S,et al. Opinion on the use of ohmic heating for the treatment of foods[J].Trends in Food Science&Technology,2016,55:84-97.
[33] GUO Qiu-shan,SUN Da-wen,CHENG Jun-hu,et al.Microwave processing techniques and their recent applications in the food industry[J]. Trends in Food Science&Technology,2017,67:236-247.
[34] UYAR R,ERDOGDU F,MARRA F. Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes:A computational study[J]. Food&Bioproducts Processing,2014,92(3):243-251.
[35]欧阳杰,倪锦,吴锦婷,等.解冻方式对大黄鱼解冻效率和品质的影响[J].肉类研究,2016,30(8):30-34.
[36] YANG Lin-xin,QIU Wei-qiang,YIN Ya-lan,et al. Dielectric properties of Antarctic krill(Euphausia superba)and white shrimp(Penaeus vannamei)during microwave thawing and heating[J]. Journal of Microwave Power,2017,51(1):3-30.
[37] KIM T H,CHOI J H,CHOI Y S,et al. Physicochemical properties of thawed chicken breast as affected by microwave power levels[J]. Food Science&Biotechnology,2011,20(4):971.
[38]余力,贺稚非,ENKHMAA BATJARGAL,等.不同解冻方式对伊拉兔肉品质特性的影响[J].食品科学,2015,36(14):258-264.
[39] LLAVE Y,TERADA Y,FUKUOKA M,et al. Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies[J]. Journal of Food Engineering,2014,139:1-9.
[40]郭洁玉,赵建伟,徐学明,等.冻肉射频解冻过程中温度变化的模拟与测定[J].食品与生物技术学报,2016,35(1):66-71.
[41]李俊宏,杨华,王彦斌.一种平行板电容器解冻腔体及射频解冻装置:中国,206227503 U[P]. 2017-06-09.
[42] KIM J,PARK J W,PARK S,et al. Study of radio frequency thawing for cylindrical pork sirloin[J]. 2016,41(2):108-115.
[43] MASON T J,BERNAL V S. An Introduction to Sonoelectrochemistry[M]. America:John Wiley&Sons,Ltd,2012.
[44] MANNAPPERUMA J D,SINGH R P. Thawing of frozen foods in humid air[J]. International Journal of Refrigeration,1988,11(3):173-186.
[45] MILES C A,MORLEY M J,RENDELL M. High power ultrasonic thawing of frozen foods[J]. Journal of Food Engineering,1999,39(2):151-159.
[46] JAYASOORIYA S D,TORLEY P J,D'ARCY B R,et al.Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles[J]. Meat Science,2007,75(4):628.
[47] GAMBUTEANU C,ALEXE P. Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle[J]. Journal of Food Science&Technology,2015,52(4):2 130.
[48]马超锋,关志强,李敏,等.超声波解冻对壳聚糖涂膜罗非鱼片的水分分布及品质相关性研究[J].食品工业科技,2017,38(2):332-336.
[49]蒋奕,程天赋,王吉人,等.超声波解冻对猪肉品质的影响[J].肉类研究,2017,31(11):14-19.
[50] KASAAI M R. Input power-mechanism relationship for ultrasonic Irradiation:Food and polymer applications[J].Natural Science,2013,5(8B):14-22.
[2] 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.
[3]施雪,夏继华,卢进峰,等.冻结、解冻过程对肌肉品质的影响[J].食品工业,2012(7):21-24.
[4] LI Bing,SUN Da-wen. Novel methods for rapid freezing and thawing of foods:A review[J]. Journal of Food Engineering,2002,54(3):175-182.
[5] LEBAIL A,CHEVALIER D,MUSSA D M,et al. High pressure freezing and thawing of foods:A review[J]. International Journal of Refrigeration,2002,25(5):504-513.
[6] SU Guang-ming,RAMASWAMY H S,ZHU Song-ming,et al. Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle(shrimp and porcine liver)versus conventional freezing method[J]. Innovative Food Science&Emerging Technologies,2014,26:40-50.
[7] SU Guang-ming,YU Yong,RAMASWAMY H S,et al.Kinetics of Escherichia coli,inactivation in frozen aqueous suspensions by high pressure and its application to frozen chicken meat[J]. Journal of Food Engineering,2014,142(6):23-30.
[8] MENDEZ L,FIDALGO L G,PAZOS M,et al. Lipid and protein changes related to quality loss in frozen sardine(Sardina pilchardus)previously processed under highpressure conditions[J]. Food&Bioprocess Technology,2017,(2):1-11.
[9] CHOI M J,MIN S G,HONG G P. Effects of pressureshift freezing conditions on the quality characteristics and histological changes of pork[J]. LWT-Food Science and Technology,2016,67(5):194-199.
[10] CHENG Xin-feng,ZHANG Min,XU Bao-guo,et al. The principles of ultrasound and its application in freezing related processes of food materials:A review[J]. Ultrasonics-Sonochemistry,2015,27:576-585.
[11] RASTOGI N K. Opportunities and challenges in application of ultrasound in food processing[J]. Critical Reviews in Food Science&Nutrition,2011,51(8):705-722.
[12] ZHANG Ming-cheng,NIU Hai-li,CHEN Qian,et al. Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles[J]. Meat Science,2018,136:1-8.
[13]孙大文,胡芬,曾新安,等.变功率超声波改善盐水浸渍法冷冻鱼片的方法:中国,103168826A[P]. 2013-06-26.
[14] RODRIGUEZ-TURIENZO L, COBOS A, DIAZ O.Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon(Salmo salar)[J]. Innovative Food Science&Emerging Technologies,2012,14(2):92-98.
[15] HAFEZPARAST-MOADAB N,HAMDAMI N,DALVIISFAHAN M,et al. Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout(Oncorhynchus mykiss)fillet[J]. Innovative Food Science&Emerging Technologies,2018,47:81-87.
[16] JIN H M,HER J Y,KANG T,et al. Effects of pulsed electric field(PEF)and oscillating magnetic field(OMF)combination technology on the extension of supercooling for chicken breasts[J]. Journal of Food Engineering,2017,196:27-35.
[17] XANTHAKIS E,LEBAIL A,RAMASWAMY H. Development of an innovative microwave assisted food freezing process[J]. Innovative Food Science&Emerging Technologies,2014,26:176-181.
[18] MUJUMDAR A S. Effects of electric and magnetic field on freezing and possible relevance in freeze drying[J].Drying Technology,2010,28(4):433-443.
[19]朱松明,苏光明,王春芳,等.水产品超高压加工技术研究与应用[J].农业机械学报,2014,45(1):168-177.
[20] LI Wei-ming,WANG Peng,XU Xing-lian,et al. Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure[J]. European Food Research&Technology,2014,239(2):183-188.
[21] ROUILLEJ,LEBAIL A,RAMASWAMY H S,et al.High pressure thawing of fish and shellfish[J]. Journal of Food Engineering,2002,53(1):83-88.
[22]刘梦,史智佳,杨震,等.气体加压解冻对金枪鱼贮藏品质的影响[J].肉类研究,2017,31(2):33-37.
[23]钟莉,杨庆峰,陈文,等.不同解冻方法对畜禽肉品质的影响[J].食品工业,2016(12):42-46.
[24] BAI Ya-xiang,SUN Yang,LI Zhuo,et al. Study the optimum parameters of high voltage electrostatic field thawing[J]. Procedia Engineering,2011,16(16):679-684.
[25] JIA Guo-liang,LIU Hong-jiang,NIRASAWA S,et al.Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat[J]. Innovative Food Science&Emerging Technologies,2017,41:348-356.
[26] LI Da-peng,JIA Shi-liang,ZHANG Long-teng,et al.Post-thawing quality changes of common carp(Cyprinus carpio)cubes treated by high voltage electrostatic field(HVEF)during chilled storage[J]. Innovative Food Science&Emerging Technologies,2017,42:25-32.
[27] MOUSAKHANI-GANJEH A,HAMDAMI N,SOLTANIZADEH N. Thawing of frozen tuna fish(Thunnus albacares)using still air method combined with a high voltage electrostatic field[J]. Journal of Food Engineering,2016,169:149-154.
[28] RAHBARI M, HAMDAMI N, MIRZAEI H, et al.Effects of high voltage electric field thawing on the characteristics of chicken breast protein[J]. Journal of Food Engineering,2018,216:98-106.
[29] VARGHESE K S,PANDEY M C,RADHAKRISHNA K,et al. Technology,applications and modelling of ohmic heating:A review[J]. Journal of Food Science&Technology,2014,51(10):2 304-2 317.
[30] LIU Lei,LLAVE Y,JIN Yin-zhe,et al. Electrical conductivity and ohmic thawing of frozen tuna at high frequencies[J]. Journal of Food Engineering,2017,197:68-77.
[31] MIN S G,HONG G P,CHUN J Y,et al. Pressure ohmic thawing:A feasible approach for the rapid thawing of frozen meat and its effects on quality attributes[J]. Food&Bioprocess Technology,2016,9(4):564-575.
[32] JAEGER H,ROTH A,TOEPFL S,et al. Opinion on the use of ohmic heating for the treatment of foods[J].Trends in Food Science&Technology,2016,55:84-97.
[33] GUO Qiu-shan,SUN Da-wen,CHENG Jun-hu,et al.Microwave processing techniques and their recent applications in the food industry[J]. Trends in Food Science&Technology,2017,67:236-247.
[34] UYAR R,ERDOGDU F,MARRA F. Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes:A computational study[J]. Food&Bioproducts Processing,2014,92(3):243-251.
[35]欧阳杰,倪锦,吴锦婷,等.解冻方式对大黄鱼解冻效率和品质的影响[J].肉类研究,2016,30(8):30-34.
[36] YANG Lin-xin,QIU Wei-qiang,YIN Ya-lan,et al. Dielectric properties of Antarctic krill(Euphausia superba)and white shrimp(Penaeus vannamei)during microwave thawing and heating[J]. Journal of Microwave Power,2017,51(1):3-30.
[37] KIM T H,CHOI J H,CHOI Y S,et al. Physicochemical properties of thawed chicken breast as affected by microwave power levels[J]. Food Science&Biotechnology,2011,20(4):971.
[38]余力,贺稚非,ENKHMAA BATJARGAL,等.不同解冻方式对伊拉兔肉品质特性的影响[J].食品科学,2015,36(14):258-264.
[39] LLAVE Y,TERADA Y,FUKUOKA M,et al. Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies[J]. Journal of Food Engineering,2014,139:1-9.
[40]郭洁玉,赵建伟,徐学明,等.冻肉射频解冻过程中温度变化的模拟与测定[J].食品与生物技术学报,2016,35(1):66-71.
[41]李俊宏,杨华,王彦斌.一种平行板电容器解冻腔体及射频解冻装置:中国,206227503 U[P]. 2017-06-09.
[42] KIM J,PARK J W,PARK S,et al. Study of radio frequency thawing for cylindrical pork sirloin[J]. 2016,41(2):108-115.
[43] MASON T J,BERNAL V S. An Introduction to Sonoelectrochemistry[M]. America:John Wiley&Sons,Ltd,2012.
[44] MANNAPPERUMA J D,SINGH R P. Thawing of frozen foods in humid air[J]. International Journal of Refrigeration,1988,11(3):173-186.
[45] MILES C A,MORLEY M J,RENDELL M. High power ultrasonic thawing of frozen foods[J]. Journal of Food Engineering,1999,39(2):151-159.
[46] JAYASOORIYA S D,TORLEY P J,D'ARCY B R,et al.Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles[J]. Meat Science,2007,75(4):628.
[47] GAMBUTEANU C,ALEXE P. Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle[J]. Journal of Food Science&Technology,2015,52(4):2 130.
[48]马超锋,关志强,李敏,等.超声波解冻对壳聚糖涂膜罗非鱼片的水分分布及品质相关性研究[J].食品工业科技,2017,38(2):332-336.
[49]蒋奕,程天赋,王吉人,等.超声波解冻对猪肉品质的影响[J].肉类研究,2017,31(11):14-19.
[50] KASAAI M R. Input power-mechanism relationship for ultrasonic Irradiation:Food and polymer applications[J].Natural Science,2013,5(8B):14-22.
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