低温高湿解冻改善猪肉品质特性
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摘要
为探究低温(4℃)下,不同湿度(RH):80%、85%、90%、95%解冻对猪肉品质特性的影响,以鲜肉和传统低温(4℃,RH 65%～73%)为对照,分析各组解冻效率、汁液损失、蒸煮损失、色泽、嫩度等理化指标及流变特性的变化。结果表明,与传统低温解冻相比,低温高湿(4℃,RH 80%～95%)解冻可显著提高解冻效率,降低解冻损失、蒸煮损失,剪切力值,抑制脂肪氧化程度,改善猪肉品质(P <0. 05)。其中RH 90%、95%的处理组,解冻效率和理化品质显著高于其他组,而且储能模量G'值较高,能较好保持蛋白结构(P <0. 05);但RH 95%处理组的菌落总数(3. 97 lg CFU/g)、TVB-N(1. 4 mg/100 g)和电导率(1 367. 67μs/cm)显著升高(P <0. 05),降低新鲜度。因此4℃、RH 90%解冻为最佳解冻条件,可有效提高解冻效率,缓解蛋白变性,改善解冻猪肉品质。
This study was conducted to analyze the quality characteristics of pork thawed at different relative humidity( RH) : 80%,85%,90%,and 95% at low temperature( 4 ℃). Fresh pork and pork thawed by conventional low temperature method( 4 ℃,65%-73% RH) were used as controls. Changes in their thawing rate,thawing loss,cooking loss,color,tenderness and rheological properties were examined. The results showed that compared with conventional low temperature thawing,low temperature and high humidity thawing improved the thawing efficiency significantly( P < 0. 05). Besides,the thawing loss,cooking loss,and shear force decreased. At the same time,lipid oxidation was inhibited significantly( P < 0. 05) and the pork quality improved. Moreover,pork thawed at 90%and 95% RH had significantly higher thawing efficiency and physicochemical qualities than pork thawed at other humidity levels. Furthermore,pork thawed at 90% and 95% RH had higher storage modulus values( G') to better keep their protein structures( P < 0. 05). However,the total bacteria counts( 3. 97 lg CFU/g),TVB-N value( 1. 4 mg/100 g),and electrical conductivity( 1 367. 67 μs/cm) of pork thawed at 95% RH increased significantly( P <0. 05) in comparison to those thawed at 90% RH. Therefore,low temperature( 4 ℃) combined with 90% RH was the best thawing condition. It could enhance the thawing efficiency,mitigate protein denaturation and improve pork quality.
This study was conducted to analyze the quality characteristics of pork thawed at different relative humidity( RH) : 80%,85%,90%,and 95% at low temperature( 4 ℃). Fresh pork and pork thawed by conventional low temperature method( 4 ℃,65%-73% RH) were used as controls. Changes in their thawing rate,thawing loss,cooking loss,color,tenderness and rheological properties were examined. The results showed that compared with conventional low temperature thawing,low temperature and high humidity thawing improved the thawing efficiency significantly( P < 0. 05). Besides,the thawing loss,cooking loss,and shear force decreased. At the same time,lipid oxidation was inhibited significantly( P < 0. 05) and the pork quality improved. Moreover,pork thawed at 90%and 95% RH had significantly higher thawing efficiency and physicochemical qualities than pork thawed at other humidity levels. Furthermore,pork thawed at 90% and 95% RH had higher storage modulus values( G') to better keep their protein structures( P < 0. 05). However,the total bacteria counts( 3. 97 lg CFU/g),TVB-N value( 1. 4 mg/100 g),and electrical conductivity( 1 367. 67 μs/cm) of pork thawed at 95% RH increased significantly( P <0. 05) in comparison to those thawed at 90% RH. Therefore,low temperature( 4 ℃) combined with 90% RH was the best thawing condition. It could enhance the thawing efficiency,mitigate protein denaturation and improve pork quality.
引文
[1]ZHOU Guanghong,ZHANG Wangang,XU Xinglian. China's meat industry revolution:Challenges and opportunities for the future[J]. Meat Science,2012,92(3):188-196.
[2]郑旭,曾露,柏先泽,等.不同解冻处理对猪肉理化特性及微生物数量的影响[J].肉类研究,2018(4).
[3]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.
[4]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.
[5]LEYGONIE 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.
[6]CHANDIRASEKARAN V,THULASI G. Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat[J]. Journal of Food Technology,2013,8(6):239-242.
[7]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005(7):43-44.
[8]BOONSUMREI S,CHAIWANICHSIRI S,TANTRATIAN S,et al. Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J]. Journal of Food Engineering,2007,80(1),292-299.
[9]BASAK T,AYAPPA K G. Analysis of microwave thawing of slabs with effective heat capacity method[J]. Aiche Journal,2010,43(7):1 662-1 674.
[10]DENYS S,VAN LOEY A M,HENDRICKX M E. Modeling conductive heat transfer during high-pressure thawing processes:Determination of latent heat as a function of pressure[J]. Biotechnology Progress,2010,16(3):447-455.
[11]CHOI E J,PARK H W,CHUNG Y B,et al. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion[J]. Meat Science,2017,124:69-76.
[12]XIA Xiufang,KONG Baohua,LIU Jing,et al. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J]. LWTFood Science and Technology,2012,46(1):280-286.
[13]常海军,唐翠,唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5.
[14]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质的影响[J].食品安全质量检测学报,2015(11):4 584-4 590.
[15]张昕,高天,宋蕾,等.低温解冻相对湿度对鸡胸肉品质的影响[J].食品科学,2016,37(20):241-246.
[16]于冰,孙京新,于林宏,等.不同的冷冻和解冻方式对鸡肉品质的影响[J].肉类研究,2015(1):6-9.
[17]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.
[18]张春晖,李侠,李银,等.低温高湿变温解冻提高羊肉的品质[J].农业工程学报,2013,29(6):267-273.
[19]LI Yin,JIA Wei,ZHANG Chunhui,et al. Fluctuated low temperature combined with high-humidity thawing to reduce physicochemical quality deterioration of beef[J]. Food&Bioprocess Technology,2014,7(12):3 370-3 380.
[20]THANONKAEW A,BENJAKUL S,VISESSANGUAN W,et al. The effect of metal ions on lipid oxidation,colour and physicochemical properties of cuttlefish(Sepia pharaonis)subjected to multiple freeze-thaw cycles[J]. Food Chemistry,2006,95(4):591-599.
[21]HONIKEL K O. Reference methods for the assessment of physical characteristic of meat[J]. Meat Science,1998,49(4):447-457.
[22]LI Chunbao,CHEN Yinji,XU Xinglian,et al. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese crossbred bulls[J]. Meat Science,2006,72(1):9-17.
[23]夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988.
[24]常海军,周文斌,余小领,等.超高压处理对牛肉主要理化品质的影响[J].食品科学,2013,34(7):16-19.
[25]XIONG Zhenjie,SUN Dawen,PU Hongbin,et al. Nondestructive prediction of thiobarbituricacid reactive substances(TBARS)value for freshness evaluation of chicken meat using hyperspectral imaging[J]. Food Chemistry,2015,179(1):175-181.
[26]中华人民共和国卫生部,中国国家标准化管理委员会. GB 5009. 237—2016,食品p H值的测定[S].北京:中国标准出版社,2016.
[27]中华人民共和国卫生部,中国国家标准化管理委员会. GB 4789. 2—2016,食品微生物学检验,菌落总数测定[S].北京:中国标准出版社,2016.
[28]中华人民共和国卫生部,中国国家标准化管理委员会. GB 5009. 228—2016,食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[29]杨秀娟,张曦,赵金燕,等.应用电导率评价猪肉的新鲜度[J].现代食品科技,2013,5:1 178-1 180.
[30]朱东阳,康壮丽,何鸿举,等.猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响[J].食品科学,2018(5):71-75.
[31]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.
[32]HUFF-LONERGAN E,PARRISH F C,ROBAON R M.Effects of postmortem aging time,animal age,and sex on degradation of titin and nebulin in bovine longissimus muscle[J]. Journal of Animal Science,1995,73(4):1 064-1 073.
[33]ALI S,RAJPUT N,ZHANG Wangshou,et al. Effect of freeze-thaw cycles on lipid oxidation and myowater in broiler chickens[J]. Revista Brasileira de Ciência Avícola,2016,18(1):35-40.
[34]余力,贺稚非,BATJARGAL E,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.
[35]邸静,靳烨.不同解冻方法对牛肉品质的影响[J].食品工业,2015,36(1):174-177.
[36]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.
[37]周光宏,罗欣,徐幸莲,等.肉品加工学[M].北京:中国农业出版社,2009.
[38]YASIN H,BABJI A S,ISMAIL H. Optimization and rheological properties of chicken ball as affected byκ-carrageenan,fish gelatin and chicken meat[J]. LWT-Food Science and Technology,2015. 66(66):79-85.
[39]ALI S,ZHANG Wangang,RAJPUT N,et al. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat[J]. Food Chemistry,2015,173(8):808-814.
[40]KANG Zhuangli,LI Bin,MA Hanjun,et al. Effect of different processing methods and salt content on the physicochemical and rheological properties of meat batters[J].International Journal of Food Properties, 2016, 19(7):1 604-1 615.
[2]郑旭,曾露,柏先泽,等.不同解冻处理对猪肉理化特性及微生物数量的影响[J].肉类研究,2018(4).
[3]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.
[4]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.
[5]LEYGONIE 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.
[6]CHANDIRASEKARAN V,THULASI G. Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat[J]. Journal of Food Technology,2013,8(6):239-242.
[7]杨宏伟.冻结肉解冻技术的探讨[J].肉类研究,2005(7):43-44.
[8]BOONSUMREI S,CHAIWANICHSIRI S,TANTRATIAN S,et al. Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J]. Journal of Food Engineering,2007,80(1),292-299.
[9]BASAK T,AYAPPA K G. Analysis of microwave thawing of slabs with effective heat capacity method[J]. Aiche Journal,2010,43(7):1 662-1 674.
[10]DENYS S,VAN LOEY A M,HENDRICKX M E. Modeling conductive heat transfer during high-pressure thawing processes:Determination of latent heat as a function of pressure[J]. Biotechnology Progress,2010,16(3):447-455.
[11]CHOI E J,PARK H W,CHUNG Y B,et al. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion[J]. Meat Science,2017,124:69-76.
[12]XIA Xiufang,KONG Baohua,LIU Jing,et al. Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J]. LWTFood Science and Technology,2012,46(1):280-286.
[13]常海军,唐翠,唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5.
[14]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质的影响[J].食品安全质量检测学报,2015(11):4 584-4 590.
[15]张昕,高天,宋蕾,等.低温解冻相对湿度对鸡胸肉品质的影响[J].食品科学,2016,37(20):241-246.
[16]于冰,孙京新,于林宏,等.不同的冷冻和解冻方式对鸡肉品质的影响[J].肉类研究,2015(1):6-9.
[17]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.
[18]张春晖,李侠,李银,等.低温高湿变温解冻提高羊肉的品质[J].农业工程学报,2013,29(6):267-273.
[19]LI Yin,JIA Wei,ZHANG Chunhui,et al. Fluctuated low temperature combined with high-humidity thawing to reduce physicochemical quality deterioration of beef[J]. Food&Bioprocess Technology,2014,7(12):3 370-3 380.
[20]THANONKAEW A,BENJAKUL S,VISESSANGUAN W,et al. The effect of metal ions on lipid oxidation,colour and physicochemical properties of cuttlefish(Sepia pharaonis)subjected to multiple freeze-thaw cycles[J]. Food Chemistry,2006,95(4):591-599.
[21]HONIKEL K O. Reference methods for the assessment of physical characteristic of meat[J]. Meat Science,1998,49(4):447-457.
[22]LI Chunbao,CHEN Yinji,XU Xinglian,et al. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese crossbred bulls[J]. Meat Science,2006,72(1):9-17.
[23]夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988.
[24]常海军,周文斌,余小领,等.超高压处理对牛肉主要理化品质的影响[J].食品科学,2013,34(7):16-19.
[25]XIONG Zhenjie,SUN Dawen,PU Hongbin,et al. Nondestructive prediction of thiobarbituricacid reactive substances(TBARS)value for freshness evaluation of chicken meat using hyperspectral imaging[J]. Food Chemistry,2015,179(1):175-181.
[26]中华人民共和国卫生部,中国国家标准化管理委员会. GB 5009. 237—2016,食品p H值的测定[S].北京:中国标准出版社,2016.
[27]中华人民共和国卫生部,中国国家标准化管理委员会. GB 4789. 2—2016,食品微生物学检验,菌落总数测定[S].北京:中国标准出版社,2016.
[28]中华人民共和国卫生部,中国国家标准化管理委员会. GB 5009. 228—2016,食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[29]杨秀娟,张曦,赵金燕,等.应用电导率评价猪肉的新鲜度[J].现代食品科技,2013,5:1 178-1 180.
[30]朱东阳,康壮丽,何鸿举,等.猪血浆蛋白乳化棕榈油对猪肉糜凝胶特性的影响[J].食品科学,2018(5):71-75.
[31]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.
[32]HUFF-LONERGAN E,PARRISH F C,ROBAON R M.Effects of postmortem aging time,animal age,and sex on degradation of titin and nebulin in bovine longissimus muscle[J]. Journal of Animal Science,1995,73(4):1 064-1 073.
[33]ALI S,RAJPUT N,ZHANG Wangshou,et al. Effect of freeze-thaw cycles on lipid oxidation and myowater in broiler chickens[J]. Revista Brasileira de Ciência Avícola,2016,18(1):35-40.
[34]余力,贺稚非,BATJARGAL E,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.
[35]邸静,靳烨.不同解冻方法对牛肉品质的影响[J].食品工业,2015,36(1):174-177.
[36]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.
[37]周光宏,罗欣,徐幸莲,等.肉品加工学[M].北京:中国农业出版社,2009.
[38]YASIN H,BABJI A S,ISMAIL H. Optimization and rheological properties of chicken ball as affected byκ-carrageenan,fish gelatin and chicken meat[J]. LWT-Food Science and Technology,2015. 66(66):79-85.
[39]ALI S,ZHANG Wangang,RAJPUT N,et al. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat[J]. Food Chemistry,2015,173(8):808-814.
[40]KANG Zhuangli,LI Bin,MA Hanjun,et al. Effect of different processing methods and salt content on the physicochemical and rheological properties of meat batters[J].International Journal of Food Properties, 2016, 19(7):1 604-1 615.