解冻方法对冻藏肉类食品品质影响的研究进展
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- 英文论文题名：EFFECTS OF VARIOUS THAWING METHODS ON THE QUALITY CHARACTERISTICS OF FROZEN MEAT:A REVIEW
- 论文作者：张珂 ; 关志强 ; 李敏 ; 吴阳阳 ; 李鹏鹏
- 英文论文作者：Zhang Ke ; Guan Zhiqiang ; Li Min ; Wu Yang-yang ; Li Peng-peng ; College of Food Science and Technology ; Guangdong Ocean University ; College of Engineer ; Guangdong Ocean University
- 年：2014
- 作者机构：广东海洋大学食品科技学院;广东海洋大学工程学院;
- 论文关键词：冻藏 ; 冻肉 ; 解冻方法 ; 解冻工艺 ; 品质
- 英文论文关键词：frozen storage ; frozen meat ; thawing method ; thawing process ; quality
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS205
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：7
- 文件大小：644k
- 原文格式：O
- 会议级别：全国
摘要
冷冻是保持肉类食品品质的最佳加工方式之一,冷冻加工后的肉类食品必须在低温条件下进行运输和储存。冻藏食品加工之前都要进行解冻,解冻过程中可能会出现汁液流失、变色、风味损失、质地改变、蛋白质变性和脂质氧化等降低食品质量的问题。不同的解冻方法和解冻工艺对肉类食品原料品质的保持会产生很大影响。这篇文章综合概述了传统解冻方法和新型解冻方法在肉类食品解冻中的研究进展及应用动态,为冻藏肉类食品解冻方法的选择及其工艺研究提供指导。
The application of freezing for the preservation of meats has been practiced widely in order to maintain quality,and it must be stored and transported at low temperature.Frozen meats are processed after thawing,and the quality deteriorated that was evaluated of drip and cooking loss,discoloration,flavor loss,texture change,protein denaturation and lipid oxidation during thawing process.Nevertheless,different thawing methods and process conditions has a great influence on the quality of food raw quality.This comprehensive review introduced traditional thawing methods and novel thawing methods in detail,and provided guidance for the selection and process conditions of thawing methods of frozen meat.
The application of freezing for the preservation of meats has been practiced widely in order to maintain quality,and it must be stored and transported at low temperature.Frozen meats are processed after thawing,and the quality deteriorated that was evaluated of drip and cooking loss,discoloration,flavor loss,texture change,protein denaturation and lipid oxidation during thawing process.Nevertheless,different thawing methods and process conditions has a great influence on the quality of food raw quality.This comprehensive review introduced traditional thawing methods and novel thawing methods in detail,and provided guidance for the selection and process conditions of thawing methods of frozen meat.
引文
[1]Zhou Guanghong,Zhang Wangang.Xu Xinglian.China's meat industry revolution:challenges and for the future[J].Meat Science,2012,92(3):188-196.
[2]Pisal Sriket,Soottawat Benjakul,Wonnop Visessanguan,et al.Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp(Penaeus monodon)and white shrimp(Penaeus vannamei)muscle[J].Food Chemistry,2007,104(1):113-121.
[3]Li Bing,Sun Dawen.Novel methods of rapid freezing and thawing of foods-a review[J].Journal of Food Engineering,2002,54(3):175-182.
[4]邵懿,薛勇,薛长湖,等.解冻方式及漂洗方法对冷冻竹荚鱼鱼糜品质的影响[J].食品与发酵工业,2007,12(33):83-87.
[5]尤敏瑜.冻结食品的解冻技术[J].食品科学,2001,22(8):87-90.
[6]Eastridge,Janet S,Bowker,et al.Effect of Rapid Thawing on the Meat Quality Attributes of USD A Select Beef Strip Loin Steaks[J]Journal of Food Science,2011,76(2):156-162..
[7]关志强,李敏.食品冷冻冷藏原理与技术[M].北京:化学工业出版社,2010:270-271.
[8]迟海,李学英,杨宪时,等.解冻方式和条件对南极磷虾品质的影响[J].食品与机械,2011,27(1):94-97.
[9]Manheem K,Benjakul S,Kijroongrojana K,et al.Impacts of freeze-thawing on melanosis and quality change of pre-cooked Pacific white shrimp[J].International Food Research Journal.2013,20(3):1277-1283.
[10]Beyza Ersoy,Emine Aksan,Akif Ozeren.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food Chemistry,2008,81(03):377-380.
[11]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(20):476-480.
[12]Boubaker Krifi,Mosbah Amine,Jaafar Makram.Microbiological comparison of microwave and traditional thawing processes for poultry meat[J].African Journal of Microbiology Research.2014,8(1):109-117.
[13]王秀忠.微波解冻技术势在必行[J].肉类研究,2006,9:24-25.
[14]杜江萍.冻结肉品储藏期间品质的变化和控制措施[J].肉类研究,2009,11:14-17.
[15]常海军.不同解冻方式对猪肉品质特性的影响[J].食品科学,2013,09.10-19.
[16]侯晓荣,米红波,茅林春,等.解冻方式对中国对虾物理性质和化学性质的影响[J].食品科学,2014,35(04):243-347.
[17]Young Boong Kim,Ji Yun Jeong,Su Kyung Ku,et al.Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef[J].Food Science,2013,33(6):723-729.
[18]Jocelyn Rouille,Alain Lebail,Ramaswamy H.S,et al.High pressure thawing offish and shellfish[J]Journal of Food Engineering,2002,53(1):83-88.
[19]朱松明,苏光明,王春芳,等冰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]Jocelyn Rouille,Alain Lebail,Ramaswamy H.S,et al.High pressure thawing offish and shellfish[J].Journal of Food Engineering,2002,53(1):83-88.
[21]SchubringR,Meyer C,Schuluter O,et al.Impact of high pressure assisted thawing on the quality of fillets from various fish species[J].Innovation Food Science and emerging Technologies,2003,4(3):257-267.
[22]Beitran E,Pla R,Yuste J,et al.Lipid oxidation of pressurized and cooked chicken:role of sodium chloride and mechanical processing on TBARS and hexanal values[J].Meat Science,2005,64(1):19-25.
[23]Takai R,Kozhima T,Suzuki T.Low temperature thawing by using high pressure[M].Les Actes du 17 Congres International du Froid,Montreal,1991:1951-1956.
[24]Valeria Tironi,Marie de Lamballerie,Alain Le-Bail.Quality changes during the frozen storage of sea bass(Dicentrarchus labrax)muscle after pressure shift freezing and pressure assisted thawing[J].Innovative Food Science and Emerging Technologies,2010,11(4):565-573.
[25]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.
[26]Zhu S,Ramaswamy H.S,Simpson B.K.Effect of high-pressure versus conventional thawing on color,drip loss and texture of Atlantic salmon frozen by different methods[J].LWT-Food Science and Technology,2004,37(3):291-299.
[27]李银,李侠,贾伟,等.低温高湿变温解冻库的研制与应用[J].农业工程学报,2014,30(2):244-251.
[28]李银,孙红梅等.牛肉解冻过程中蛋白质氧化效应分析[J].中国农业科学,2013,46(7):1426-1433.
[29]管永庆.肉类解冻新技术-高湿低温节能型解冻[J].肉类工业,2011,1:14-15.
[30]张德权,张春晖,王振宇,等.一种冷冻牛羊肉的新型解冻方法[P].中国:CN102687746A.2012.09.26
[31]李念文,谢晶等.大目金枪鱼外部与内部解冻法的品质变化[J].食品工业科技,2013.34(16):84-87.
[32]李念文,谢晶,周然,等.真空解冻工艺对金枪鱼品质的影响[J].食品工业科技,2013,34(23):84-87.
[33]方胜,李里特.利用静电场实现果蔬贮藏保鲜机理的探讨[J].静电,1996,1:16-18.
[34]方胜,孙学兵,张涛,等.利用高压脉冲电场加速食物解冻的试验研究及其装置的研究[J].食品科学,2003,21(11):45-51.
[35]孙芳,李培龙,孟繁博,等.高压静电解冻技术对牛肉品质的影响研究[J].中国牛业科学,2011,37(6):13-17.
[36]He Xiangli,Liu Rui,Satoru Nirasawa,et al.Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat[J].Journal of Food Engineering,2013,115(2):245-250.
[37]He Xiangli,Liu Rui,EizoTatsumi,et al.Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field[J].Innovative Food Science and Emerging Technologies,2014,22:110-115.
[38]Shore D,Woods MO,Miles CA.Attenuation of ultrasound in post rigor bovine skeletal muscle[J].Ultrasonics,1986,24(2):81-87.
[39]李化茂,贺梅英,吕家鸿,等.超声喷泉解冻食品的实验研究[J].声学技术,1999,18(1):30-38.
[40]刘雪梅,孟宪军,李斌,等.不同解冻方法对速冻草莓品质的影响[J].食品科学,2014.
[41]Corina Gambuteanu,Petru Alexe.Effects of Ultrasoud Assisted Thawing on Microbiological,Chemical and Technological Properties of Unpackaged Pork Longissimus Dorsi[J].Food Technology,2013,37(1):98-107.
[42]David Reznick.Ohmic heating of fluid foods[J].Food Technology,1996,50(5):250-251.
[43]Bozkurt,Hayriye,Icier,et al.Ohmic Thawing of Frozen Beef Cuts[J]Journal of Food Process Engineering,2012,35(6):16-36.
[44]Filiz Icier,Gamze Turgay Izzetoglu,Hayriye Bozkurt,et al.Effects of ohmic thawing on histological and textural properties of beef cuts[J].Journal of Food Engineering,2010,99(3):360-365.
[45]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005,(7):43-44.
[46]夏松养,罗红宇.一种适合于金枪鱼的组合解冻方法[P].中国:CN102960419A.2013.03.13.
[47]王锡昌,刘燕,刘源.大目金枪鱼块温盐水-冷藏库组合解冻工艺的优化[J].农业工程学报,2010,26(7):358-363
[2]Pisal Sriket,Soottawat Benjakul,Wonnop Visessanguan,et al.Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp(Penaeus monodon)and white shrimp(Penaeus vannamei)muscle[J].Food Chemistry,2007,104(1):113-121.
[3]Li Bing,Sun Dawen.Novel methods of rapid freezing and thawing of foods-a review[J].Journal of Food Engineering,2002,54(3):175-182.
[4]邵懿,薛勇,薛长湖,等.解冻方式及漂洗方法对冷冻竹荚鱼鱼糜品质的影响[J].食品与发酵工业,2007,12(33):83-87.
[5]尤敏瑜.冻结食品的解冻技术[J].食品科学,2001,22(8):87-90.
[6]Eastridge,Janet S,Bowker,et al.Effect of Rapid Thawing on the Meat Quality Attributes of USD A Select Beef Strip Loin Steaks[J]Journal of Food Science,2011,76(2):156-162..
[7]关志强,李敏.食品冷冻冷藏原理与技术[M].北京:化学工业出版社,2010:270-271.
[8]迟海,李学英,杨宪时,等.解冻方式和条件对南极磷虾品质的影响[J].食品与机械,2011,27(1):94-97.
[9]Manheem K,Benjakul S,Kijroongrojana K,et al.Impacts of freeze-thawing on melanosis and quality change of pre-cooked Pacific white shrimp[J].International Food Research Journal.2013,20(3):1277-1283.
[10]Beyza Ersoy,Emine Aksan,Akif Ozeren.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food Chemistry,2008,81(03):377-380.
[11]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(20):476-480.
[12]Boubaker Krifi,Mosbah Amine,Jaafar Makram.Microbiological comparison of microwave and traditional thawing processes for poultry meat[J].African Journal of Microbiology Research.2014,8(1):109-117.
[13]王秀忠.微波解冻技术势在必行[J].肉类研究,2006,9:24-25.
[14]杜江萍.冻结肉品储藏期间品质的变化和控制措施[J].肉类研究,2009,11:14-17.
[15]常海军.不同解冻方式对猪肉品质特性的影响[J].食品科学,2013,09.10-19.
[16]侯晓荣,米红波,茅林春,等.解冻方式对中国对虾物理性质和化学性质的影响[J].食品科学,2014,35(04):243-347.
[17]Young Boong Kim,Ji Yun Jeong,Su Kyung Ku,et al.Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef[J].Food Science,2013,33(6):723-729.
[18]Jocelyn Rouille,Alain Lebail,Ramaswamy H.S,et al.High pressure thawing offish and shellfish[J]Journal of Food Engineering,2002,53(1):83-88.
[19]朱松明,苏光明,王春芳,等冰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]Jocelyn Rouille,Alain Lebail,Ramaswamy H.S,et al.High pressure thawing offish and shellfish[J].Journal of Food Engineering,2002,53(1):83-88.
[21]SchubringR,Meyer C,Schuluter O,et al.Impact of high pressure assisted thawing on the quality of fillets from various fish species[J].Innovation Food Science and emerging Technologies,2003,4(3):257-267.
[22]Beitran E,Pla R,Yuste J,et al.Lipid oxidation of pressurized and cooked chicken:role of sodium chloride and mechanical processing on TBARS and hexanal values[J].Meat Science,2005,64(1):19-25.
[23]Takai R,Kozhima T,Suzuki T.Low temperature thawing by using high pressure[M].Les Actes du 17 Congres International du Froid,Montreal,1991:1951-1956.
[24]Valeria Tironi,Marie de Lamballerie,Alain Le-Bail.Quality changes during the frozen storage of sea bass(Dicentrarchus labrax)muscle after pressure shift freezing and pressure assisted thawing[J].Innovative Food Science and Emerging Technologies,2010,11(4):565-573.
[25]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.
[26]Zhu S,Ramaswamy H.S,Simpson B.K.Effect of high-pressure versus conventional thawing on color,drip loss and texture of Atlantic salmon frozen by different methods[J].LWT-Food Science and Technology,2004,37(3):291-299.
[27]李银,李侠,贾伟,等.低温高湿变温解冻库的研制与应用[J].农业工程学报,2014,30(2):244-251.
[28]李银,孙红梅等.牛肉解冻过程中蛋白质氧化效应分析[J].中国农业科学,2013,46(7):1426-1433.
[29]管永庆.肉类解冻新技术-高湿低温节能型解冻[J].肉类工业,2011,1:14-15.
[30]张德权,张春晖,王振宇,等.一种冷冻牛羊肉的新型解冻方法[P].中国:CN102687746A.2012.09.26
[31]李念文,谢晶等.大目金枪鱼外部与内部解冻法的品质变化[J].食品工业科技,2013.34(16):84-87.
[32]李念文,谢晶,周然,等.真空解冻工艺对金枪鱼品质的影响[J].食品工业科技,2013,34(23):84-87.
[33]方胜,李里特.利用静电场实现果蔬贮藏保鲜机理的探讨[J].静电,1996,1:16-18.
[34]方胜,孙学兵,张涛,等.利用高压脉冲电场加速食物解冻的试验研究及其装置的研究[J].食品科学,2003,21(11):45-51.
[35]孙芳,李培龙,孟繁博,等.高压静电解冻技术对牛肉品质的影响研究[J].中国牛业科学,2011,37(6):13-17.
[36]He Xiangli,Liu Rui,Satoru Nirasawa,et al.Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat[J].Journal of Food Engineering,2013,115(2):245-250.
[37]He Xiangli,Liu Rui,EizoTatsumi,et al.Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field[J].Innovative Food Science and Emerging Technologies,2014,22:110-115.
[38]Shore D,Woods MO,Miles CA.Attenuation of ultrasound in post rigor bovine skeletal muscle[J].Ultrasonics,1986,24(2):81-87.
[39]李化茂,贺梅英,吕家鸿,等.超声喷泉解冻食品的实验研究[J].声学技术,1999,18(1):30-38.
[40]刘雪梅,孟宪军,李斌,等.不同解冻方法对速冻草莓品质的影响[J].食品科学,2014.
[41]Corina Gambuteanu,Petru Alexe.Effects of Ultrasoud Assisted Thawing on Microbiological,Chemical and Technological Properties of Unpackaged Pork Longissimus Dorsi[J].Food Technology,2013,37(1):98-107.
[42]David Reznick.Ohmic heating of fluid foods[J].Food Technology,1996,50(5):250-251.
[43]Bozkurt,Hayriye,Icier,et al.Ohmic Thawing of Frozen Beef Cuts[J]Journal of Food Process Engineering,2012,35(6):16-36.
[44]Filiz Icier,Gamze Turgay Izzetoglu,Hayriye Bozkurt,et al.Effects of ohmic thawing on histological and textural properties of beef cuts[J].Journal of Food Engineering,2010,99(3):360-365.
[45]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005,(7):43-44.
[46]夏松养,罗红宇.一种适合于金枪鱼的组合解冻方法[P].中国:CN102960419A.2013.03.13.
[47]王锡昌,刘燕,刘源.大目金枪鱼块温盐水-冷藏库组合解冻工艺的优化[J].农业工程学报,2010,26(7):358-363