低温高湿变温解冻库的研制与应用
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摘要
为解决现有冻肉解冻库解冻速率慢、营养流失大、解冻过程氧化劣变严重等问题,研制了一种新型的低温高湿变温解冻库,该解冻库由绝热库体、蒸汽加热加湿系统、变频制冷系统和控制系统组成。通过各系统的协调运作,使库内温度始终维持在2~8℃,相对湿度始终保持在90%以上,从而实现冻肉解冻过程中的有效保鲜。同时通过低温高湿变温解冻库解冻20 t冷冻牛肉的加热负荷、制冷负荷、加湿蒸汽量及总蒸汽量等工艺参数的优化计算,研制出用于冷冻肉解冻的20 t低温高湿变温解冻库,并进行了生产验证试验,比较分析了该解冻库与常规4℃解冻库对解冻牛肉品质的影响。结果表明,该低温高湿变温解冻库解冻入库平均温度为-18℃的20 t冷冻牛肉耗时约12 h,加热负荷为95.94 kW,制冷负荷为18.77 kW,加湿蒸汽量为8.78 g/s,需要总蒸汽量为49.19 g/s;与常规4℃解冻库相比,低温高湿变温解冻库解冻汁液流失率、汁液蛋白含量及解冻牛肉蒸煮损失率分别显著降低了44.17%,21.61%及20.30%,解冻牛肉肌红蛋白含量显著增加了41.04%,高铁肌红蛋白含量显著降低了58.69%,硬度及咀嚼性分别显著增加了39.86 N及15.11 N,实现了冷冻牛肉的保鲜解冻。该研究为低温高湿变温解冻库的研制提供了参考,有利于解决冷冻肉解冻过程中的品质劣变问题。
Frozen storage is a method widely used for preservation of meat products. However, quality deterioration may occur during the subsequent thawing process, such as flavor deterioration, weight decreasing, juiceless, protein oxidation, tenderness reducing and discoloration. Thawing at a low temperature to avoid notably rising in temperature and excessive dehydration of meat is a useful method to assure meat quality, and a high relative humidity is required to minimize thawing weight loss. Therefore, a low-variable temperature and high humidity thawing garage was developed to improve the quality of thawed meat. This new thawing garage only required slight changes to the existing 4℃ defrost garage including 1) installing heating coils and steam pipes to the defrost garage, which were used for increasing the temperature and humidity of the defrost garage to realize high relative humidity thawing; and 2) installing frequency refrigeration fans, which were used for decreasing the temperature of the defrost garage. The combination of heating coils, hot steam pipes and frequency refrigeration fans could realize low temperature and high humidity thawing. In addition, temperature sensors and humidity sensors to monitor the temperature and humidity of the thawing garage were also installed so that the frequency refrigeration fans started to operate until the temperature decreased to 2℃ when the temperature was higher than 8℃, the hot steam system started to operate until the temperature increased to 8℃ when the temperature was lower than 2℃, and the hot steam system started to operate until the relative humidity increased to 90% when the relative humidity was lower than 90%. The coordination of the two systems could ensure that during the whole of the thawing process the temperature was kept at 2℃~8℃, and the humidity was greater than 90%. The operating performance of the developed thawing garage was also tested based on the evaluation of the main parameters of the thawing garage(heating load, cooling load, humidification steam consumption and total steam consumption) for thawing 20 t frozen beef(average temperature was-18℃). Subsequently, the effects of the developed low-variable temperature and high humidity thawing garage on beef qualities were compared with the commonly 4℃ defrost garage. The results showed that the heating load, cooling load, humidification steam consumption and total steam consumption for thawing 20 t frozen beef were 95.94 kW, 18.77 kW, 8.78 g/s and 49.19 g/s, respectively. Compared with the commonly 4℃ defrost garage, the thawing loss, protein content of drip, cooking loss of beef decreased by 44.17%, 21.61% and 20.30%, respectively, the content of oxymyoglobin increased by 41.04%, the content of metmyoglobin decreased by 58.69%, and the hardness and chewiness of thawed beef increased by 64.88% and 62.23%, respectively. These results indicated that this developed low-variable temperature and high humidity thawing garage could decrease deterioration of beef quality and realize fresh-keeping thawing for frozen beef. This study could provide valuable information for designing and developing this new low-variable temperature and high humidity thawing garage that could be used for thawing of frozen meat in the meat industry.
Frozen storage is a method widely used for preservation of meat products. However, quality deterioration may occur during the subsequent thawing process, such as flavor deterioration, weight decreasing, juiceless, protein oxidation, tenderness reducing and discoloration. Thawing at a low temperature to avoid notably rising in temperature and excessive dehydration of meat is a useful method to assure meat quality, and a high relative humidity is required to minimize thawing weight loss. Therefore, a low-variable temperature and high humidity thawing garage was developed to improve the quality of thawed meat. This new thawing garage only required slight changes to the existing 4℃ defrost garage including 1) installing heating coils and steam pipes to the defrost garage, which were used for increasing the temperature and humidity of the defrost garage to realize high relative humidity thawing; and 2) installing frequency refrigeration fans, which were used for decreasing the temperature of the defrost garage. The combination of heating coils, hot steam pipes and frequency refrigeration fans could realize low temperature and high humidity thawing. In addition, temperature sensors and humidity sensors to monitor the temperature and humidity of the thawing garage were also installed so that the frequency refrigeration fans started to operate until the temperature decreased to 2℃ when the temperature was higher than 8℃, the hot steam system started to operate until the temperature increased to 8℃ when the temperature was lower than 2℃, and the hot steam system started to operate until the relative humidity increased to 90% when the relative humidity was lower than 90%. The coordination of the two systems could ensure that during the whole of the thawing process the temperature was kept at 2℃~8℃, and the humidity was greater than 90%. The operating performance of the developed thawing garage was also tested based on the evaluation of the main parameters of the thawing garage(heating load, cooling load, humidification steam consumption and total steam consumption) for thawing 20 t frozen beef(average temperature was-18℃). Subsequently, the effects of the developed low-variable temperature and high humidity thawing garage on beef qualities were compared with the commonly 4℃ defrost garage. The results showed that the heating load, cooling load, humidification steam consumption and total steam consumption for thawing 20 t frozen beef were 95.94 kW, 18.77 kW, 8.78 g/s and 49.19 g/s, respectively. Compared with the commonly 4℃ defrost garage, the thawing loss, protein content of drip, cooking loss of beef decreased by 44.17%, 21.61% and 20.30%, respectively, the content of oxymyoglobin increased by 41.04%, the content of metmyoglobin decreased by 58.69%, and the hardness and chewiness of thawed beef increased by 64.88% and 62.23%, respectively. These results indicated that this developed low-variable temperature and high humidity thawing garage could decrease deterioration of beef quality and realize fresh-keeping thawing for frozen beef. This study could provide valuable information for designing and developing this new low-variable temperature and high humidity thawing garage that could be used for thawing of frozen meat in the meat industry.
引文
[1]黄鸿兵.冷冻及解冻对猪肉冰晶形态及理化品质的影响[D].南京:南京农业大学,2005.Huang Hongbing.The Effects of Freeze and Thaw on Ice Crystal Morphology and Physic-Chemical Quality of Pork[D].Nanjing:Nanjing Agriculture University,2005.(in Chinese with English abstract)
[2]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报2007,23(8):261-265.Yu XiaoLing,Li Xuebin,Yan Liping,et al.Effects of different freezing and thawing rate on water holding capacity and ultra structure of pork[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2007,23(8):261-265.(in Chinese with English abstract)
[3]Ersoy B,Aksan E,Ozeren A.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food Chemistry,2008(111):377-380.
[4]Chandirasekaran V,Thulasi G.Effect of different thawing method on physic-chemical characteristics of frozen buffalo meat[J].Journal of Food Technology,2010,8(6):239-242.
[5]Benjakul S,Visessanguan W,Thongkaew M.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795.
[6]Xia X F,Kong B H,Xiong Y L,et al.Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation[J].Meat Science,2010,85(3):481-486.
[7]Leygoie C,Britz T J,Hoffman L C.Meat quality comparison between fresh and frozen/thawed ostrich M.Iliofibularis[J].Meat Science,2012,91(3):364-368.
[8]Tokur B,Kandemir S.The effects of different thawing methods on protein quality of frozen fish[J].Journal of Fisheries Sciences,2008,2(1):100-106.
[9]Eastridge J S,Bowker B C.Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks[J].Journal of Food Science,2011,76(2):156-162.
[10]Anderson B A,Singh R P.Modeling the thawing of frozen foods using air impingement technology[J].International Journal of Refrigeration,2006,29(2):294-304.
[11]Basak T,Ayappa K G.Analysis of microwave thawing of slabs with effective heat[J].International Journal of Heat and Mass Transfer,1997,43(7):4543-4559.
[12]Siegfried D,Ann V L,Marc E H.Modeling conductive heat transfer during high-pressure thawing processes:determination of latent heat as a function of pressure[J].Biotechnology Progress,2000,16(3):447-455.
[13]Brody A L,Antenevich J N.Ultrasonic defrosting of frozen foods[J].Food Technology,1959,13(2):109-110.
[14]王锡昌,刘燕,刘源.大目金枪鱼块温盐水一冷藏库组合解冻工艺的优化[J].农业工程学报,2010,26(7):358-365.Wang Xichang,Liu Yan,Liu Yuan.Optimization of salt water-cold storage combined thawing technology of big-eye tuna chunk[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(7):358-365.(in Chinese with English abstract)
[15]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005(7):43-44.Yang Hongwei.Research on thawing method for frozen meat[J].Meat Research,2005(7):43-44.(in Chinese with English abstract)
[16]Xia X F,Kong B H,Liu J,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].Food Science and Technology,2012,46(1):280-286.
[17]Chandirasekaran V,Thulasi G.Effect of different thawing methods on physic-chemical characteristic of frozen buffalo meat[J].Journal of Food Technology,2010,8(6):239-242.
[18]廖彩虎,芮汉明,张立彦,等.超高压解冻对不同方式冻结的鸡肉品质的影响[J].农业工程学报,2010,26(2):331-337.Liao Caihu,Rui Hanming,Zhang Liyan,et al.Effects of ultra-high pressure thawing on San Huang chicken quality by different frozen methods[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(2):331-337.(in Chinese with English abstract)
[19]张春晖,李侠,李银,等.低温高湿变温解冻提高羊肉品质[J].农业工程学报,2013,29(6):267-273.Zhang Chunhui,Li Xia,Li Yin,et al.Low-variable temperature and high humidity thawing improves lamb quality[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2013,29(6):267-273.(in Chinese with English abstract)
[20]李银,孙红梅,张春晖,等.牛肉解冻过程中蛋白氧化效应分析[J].中国农业科学,2013,46(7):1426-1433.Li Yin,Sun Hongmei,Zhang Chunhui,et al.Analysis of frozen beef protein oxidation effect during thawing[J].Scientia Agricultura Sinica,2013,46(7):1426-1433.(in Chinese with English abstract)
[21]关志强,蒋小强.食品热焓和比热容的经验计算公式[J].食品工业,2006(3):55-58.Guan Zhiqiang,Jiang Xiaoqiang.Experience formulation of enthalpy and apparent specific heat of foods[J].2006(3):55-58.(in Chinese with English abstract)
[22]李云飞,葛克山.食品工程原理:第1版[M].北京:中国农业大学出版社,2009:257.
[23]Honikel K O.Reference methods for the assessment of physical characteristic of meat[J].Meat Science,1998,49(4):447-457.
[24]Krzywicki K.The determination of haem pigments in meat[J].Meat Science,1982,7(1):29-36.
[25]Renerre M.Review:Factors involved in the discoloration of beef meat[J].International Journal of Food Science and Technology,1990,25(6):613-630.
[26]Xiong Y L.Protein and implication for muscle food quality[M].New York:John Wililey and Sons Incorporation,2000:85-111.
[27]陈景宜,牛力,黄明,等.影响牛肉肉色稳定性的主要生化因子[J].中国农业科学,2010,45(16):3363-3372.Cheng Jingyi,Niu Li,Huang Ming,et al.Major bio-factors affecting beef color stability[J].Scientia Agricultura Sinica,2010,45(16):3363-3372.(in Chinese with English abstract)
[28]Martinez O,Salmeron J,Guillen M D,et al.Texture profile analysis of meat products treated with commercial liquid smoke flavourings[J].Food Control,2004,15(6):457-461.
[29]戴志远,催雁娜,王宏海.不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J].食品与发酵工业,2008,34(8):188-191.Dai Zhiyuan,Cui Yanna,Wang Honghai.Changes of textural properties of cultured pseudosciaena crocea muscle under different frozen storage conditions[J].Food and Fermentation Industries,2008,34(8):188-191.(in Chinese with English abstract)
[30]阮征,李汴生,朱志伟,等.不同冻结速率对脆肉鲩鱼片冻结特性的影响研究[J].农业工程学报,2008,24(2):250-254.Ruan Zheng,Li Biansheng,Zhu Zhiwei,et al.Effects of different freezing rates on the freezing characteristics of Ctenopharyngodon idellus C.et V fillets[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2008,24(2):250-254.(in Chinese with English abstract)
[31]潘君慧.冻藏方式、猪肉蛋白氧化及猪肉品质关系的研究[D].无锡:江南大学,2011.Pan Junhui.The Relationships of Frozen-Storage Method,Protein Oxidation and Quality of Pork[D].Wuxi:Jiangnan University,2011.(in Chinese with English abstract)
[2]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报2007,23(8):261-265.Yu XiaoLing,Li Xuebin,Yan Liping,et al.Effects of different freezing and thawing rate on water holding capacity and ultra structure of pork[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2007,23(8):261-265.(in Chinese with English abstract)
[3]Ersoy B,Aksan E,Ozeren A.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food Chemistry,2008(111):377-380.
[4]Chandirasekaran V,Thulasi G.Effect of different thawing method on physic-chemical characteristics of frozen buffalo meat[J].Journal of Food Technology,2010,8(6):239-242.
[5]Benjakul S,Visessanguan W,Thongkaew M.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795.
[6]Xia X F,Kong B H,Xiong Y L,et al.Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation[J].Meat Science,2010,85(3):481-486.
[7]Leygoie C,Britz T J,Hoffman L C.Meat quality comparison between fresh and frozen/thawed ostrich M.Iliofibularis[J].Meat Science,2012,91(3):364-368.
[8]Tokur B,Kandemir S.The effects of different thawing methods on protein quality of frozen fish[J].Journal of Fisheries Sciences,2008,2(1):100-106.
[9]Eastridge J S,Bowker B C.Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks[J].Journal of Food Science,2011,76(2):156-162.
[10]Anderson B A,Singh R P.Modeling the thawing of frozen foods using air impingement technology[J].International Journal of Refrigeration,2006,29(2):294-304.
[11]Basak T,Ayappa K G.Analysis of microwave thawing of slabs with effective heat[J].International Journal of Heat and Mass Transfer,1997,43(7):4543-4559.
[12]Siegfried D,Ann V L,Marc E H.Modeling conductive heat transfer during high-pressure thawing processes:determination of latent heat as a function of pressure[J].Biotechnology Progress,2000,16(3):447-455.
[13]Brody A L,Antenevich J N.Ultrasonic defrosting of frozen foods[J].Food Technology,1959,13(2):109-110.
[14]王锡昌,刘燕,刘源.大目金枪鱼块温盐水一冷藏库组合解冻工艺的优化[J].农业工程学报,2010,26(7):358-365.Wang Xichang,Liu Yan,Liu Yuan.Optimization of salt water-cold storage combined thawing technology of big-eye tuna chunk[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(7):358-365.(in Chinese with English abstract)
[15]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005(7):43-44.Yang Hongwei.Research on thawing method for frozen meat[J].Meat Research,2005(7):43-44.(in Chinese with English abstract)
[16]Xia X F,Kong B H,Liu J,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].Food Science and Technology,2012,46(1):280-286.
[17]Chandirasekaran V,Thulasi G.Effect of different thawing methods on physic-chemical characteristic of frozen buffalo meat[J].Journal of Food Technology,2010,8(6):239-242.
[18]廖彩虎,芮汉明,张立彦,等.超高压解冻对不同方式冻结的鸡肉品质的影响[J].农业工程学报,2010,26(2):331-337.Liao Caihu,Rui Hanming,Zhang Liyan,et al.Effects of ultra-high pressure thawing on San Huang chicken quality by different frozen methods[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2010,26(2):331-337.(in Chinese with English abstract)
[19]张春晖,李侠,李银,等.低温高湿变温解冻提高羊肉品质[J].农业工程学报,2013,29(6):267-273.Zhang Chunhui,Li Xia,Li Yin,et al.Low-variable temperature and high humidity thawing improves lamb quality[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2013,29(6):267-273.(in Chinese with English abstract)
[20]李银,孙红梅,张春晖,等.牛肉解冻过程中蛋白氧化效应分析[J].中国农业科学,2013,46(7):1426-1433.Li Yin,Sun Hongmei,Zhang Chunhui,et al.Analysis of frozen beef protein oxidation effect during thawing[J].Scientia Agricultura Sinica,2013,46(7):1426-1433.(in Chinese with English abstract)
[21]关志强,蒋小强.食品热焓和比热容的经验计算公式[J].食品工业,2006(3):55-58.Guan Zhiqiang,Jiang Xiaoqiang.Experience formulation of enthalpy and apparent specific heat of foods[J].2006(3):55-58.(in Chinese with English abstract)
[22]李云飞,葛克山.食品工程原理:第1版[M].北京:中国农业大学出版社,2009:257.
[23]Honikel K O.Reference methods for the assessment of physical characteristic of meat[J].Meat Science,1998,49(4):447-457.
[24]Krzywicki K.The determination of haem pigments in meat[J].Meat Science,1982,7(1):29-36.
[25]Renerre M.Review:Factors involved in the discoloration of beef meat[J].International Journal of Food Science and Technology,1990,25(6):613-630.
[26]Xiong Y L.Protein and implication for muscle food quality[M].New York:John Wililey and Sons Incorporation,2000:85-111.
[27]陈景宜,牛力,黄明,等.影响牛肉肉色稳定性的主要生化因子[J].中国农业科学,2010,45(16):3363-3372.Cheng Jingyi,Niu Li,Huang Ming,et al.Major bio-factors affecting beef color stability[J].Scientia Agricultura Sinica,2010,45(16):3363-3372.(in Chinese with English abstract)
[28]Martinez O,Salmeron J,Guillen M D,et al.Texture profile analysis of meat products treated with commercial liquid smoke flavourings[J].Food Control,2004,15(6):457-461.
[29]戴志远,催雁娜,王宏海.不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J].食品与发酵工业,2008,34(8):188-191.Dai Zhiyuan,Cui Yanna,Wang Honghai.Changes of textural properties of cultured pseudosciaena crocea muscle under different frozen storage conditions[J].Food and Fermentation Industries,2008,34(8):188-191.(in Chinese with English abstract)
[30]阮征,李汴生,朱志伟,等.不同冻结速率对脆肉鲩鱼片冻结特性的影响研究[J].农业工程学报,2008,24(2):250-254.Ruan Zheng,Li Biansheng,Zhu Zhiwei,et al.Effects of different freezing rates on the freezing characteristics of Ctenopharyngodon idellus C.et V fillets[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2008,24(2):250-254.(in Chinese with English abstract)
[31]潘君慧.冻藏方式、猪肉蛋白氧化及猪肉品质关系的研究[D].无锡:江南大学,2011.Pan Junhui.The Relationships of Frozen-Storage Method,Protein Oxidation and Quality of Pork[D].Wuxi:Jiangnan University,2011.(in Chinese with English abstract)