蓄冷材料对风冷冰箱中猪肉品质的影响研究

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 包装贮运 • 下一篇

蓄冷材料对风冷冰箱中猪肉品质的影响研究

李先明¹,刘宝林²,李维杰¹

1. 上海理工大学
2. 上海理工大学食品质量与安全研究所

收稿日期:2016-03-11 修回日期:2016-09-04 出版日期:2016-11-25 发布日期:2016-11-18
通讯作者: 刘宝林 E-mail:blliuk@163.com
基金资助:
“十二五”国家科技支撑计划项目

Effects of phase change materials on the quality of frozen pork in frost-free refrigerator

Xian-Ming LI LI Wei-Jie²

Received:2016-03-11 Revised:2016-09-04 Online:2016-11-25 Published:2016-11-18

摘要/Abstract

摘要： 摘要：风冷冰箱已成为主流发展趋势，而如何更好的维持冰箱中食品的品质也成为亟待解决的问题之一。本文通过在风冷冰箱冷冻室中配置蓄冷材料，分别测定了实验组（添加蓄冷材料）和对照组（未添加蓄冷材料）冷冻室中温度的变化和冷冻肉块的干耗率、解冻汁液流失率、色差、质构、剪切力、微观结构、孔隙率等指标，分析了蓄冷材料对冷冻肉品质的影响。结果显示，相比对照组，实验组风冷冰箱冷冻室内温度波动明显减小（±0.36℃），通过最大冰晶生长带的时间缩短15%，冻存肉块的干耗率、解冻汁液流失率明显减小，咀嚼性更优；肌间冰晶重结晶减弱，冰晶分布均匀，对肉块内部的机械损伤减弱，肌纤维的完整性得以更好的保持。结果证明，蓄冷材料对维持冷冻肉的品质具有可行性，为更好的优化风冷冰箱性能提供了依据。

关键词: 关键词：风冷冰箱, 温度波动, 蓄冷材料, 冷冻猪肉

Abstract: Abstract: Frost-free refrigerator has become a mainstream for domestic use, and how to maintain the quality of food in this type of refrigerator has become one of the problems to be solved. In this paper, the phase change materials is placed in the freezing chamber of one frost-free refrigerator to explore its effect on the quality of frozen pork. The temperature of freezing chamber in experimental group (with phase change material) and control group (without phase change material) were recorded. Weight loss rate, dripping loss rate, color-difference, texture, WBSF values, microstructure, porosity of frozen pork were taken as the factors to evaluate the effectiveness of phase change materials. The results showed that the temperature fluctuation was significantly smaller (±0.36℃) in experimental group compared with the control group. The time to pass the maximum ice crystal growth zone was reduced by 15%. Compared with the control group, weight loss rate and dripping loss rate of frozen pork decreased significantly in the experimental group. Microscopic and micro-CT image results show that ice distributed uniformly and recrystallization between the muscle fiber are reduced. This indicated that the mechanical damage of the inner tissue is reduced and the integrity of the muscle fiber is maintained. The results of this research proved that the phase change materials are feasible to maintain the quality of frozen pork and provide a potential way to improve the performance of frost-free refrigerator.

Key words: Key words: frost-free refrigerator, temperature fluctuations, phase change materials, frozen pork

中图分类号:

TS251.4+4

李先明刘宝林李维杰. 蓄冷材料对风冷冰箱中猪肉品质的影响研究[J]. 食品科学, 0, (): 0-0.

Xian-Ming LI LI Wei-Jie. Effects of phase change materials on the quality of frozen pork in frost-free refrigerator[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1] 杨萍,徐正本,陈蕴光,孙宗鑫,袁秀玲,郑士萍.陈列柜内冷藏食品干耗及其解决措施的研究[J].制冷与空调,2004,01:37-40.
[2] 黄鸿兵,徐幸莲,周光宏. 冷冻贮藏过程中温度波动对猪肉肌间冰晶、颜色和新鲜度的影响[J].食品科学,2006,08:49-52.
[3] Sigurgisladottir S, Ingvarsdottir H, Torrissen J, et al. Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (salmo salar)[J]. Food Reasearch International, 2000, 33: 857-865.
[4] Srinivasan S, Xiong Y L, Blanchard S P, et al. Physicochemical changes in prawns (Machrobrachium rosenbergil) subjected to myltiple freeze-thaw cycles[J]. Journal of Food Science, 1997, 62(1): 123-127.
[5] 黄熠. 真空绝热板及其在冰箱上的应用[J]. 制冷技术,2011,01:38-42.
[6] 纪珺,韩厚德,阚安康,梁志强. 真空绝热板的热工性能及其在冷藏集装箱上的应用[J]. 化工学报,2008,S2:114-118.
[7] 谭维,杨祖华,游飞越,胡哲,李鹏. 真空绝热板在直冷冰箱冷冻室部位的应用研究[J]. 家电科技,2006,05:49-50.
[8] 韩耀明. 冷库温度双位控制对冻藏品干耗及能耗的影响[J]. 河南科技大学学报(自然科学版),2008,04:86-89+97+119.
[9] 王维,王瑞,秦宗民. 采用变频压缩机的风冷冰箱系统性能研究[J]. 制冷学报,2013,06:90-96.
[10] 赵丹峰,史慧新,张贤中,刘忠宝.用于蓄冷无霜冰箱的相变蓄冷材料性能研究[A].中国家用电器协会.2015年中国家用电器技术大会论文集[C].中国家用电器协会:2015:9.
[11] 方贵银.冰箱蓄冷节能器的研制[J].制冷学报,1996,02:40-42.
[12] 方贵银.冰箱蓄冷节能器的应用[J].节能,1993,05:36-37.
[13] 夏全刚,刘宝林.相变材料在蓄冷设备中的应用进展与探究[A].上海市制冷学会.上海市制冷学会2013年学术年会论文集[C].上海市制冷学会:2013:4.
[14] AOAC (1995). Official method of analysis (16th ed.). Washington, DC: Association of the Official Analytical Chemists.
[15] 华泽钊, 李云飞, 刘宝林.食品冷冻冷藏原理与设备[M] .北京:机械工业出版社, 1999.117-118.
[16] CHANG Haijun, XU Xinglian, ZHOU Guanghong, et al. Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing[J]. Food and Bioprocess Technology, 2012, 5(1): 285-297.
[17] 常海军,牛晓影,周文斌.不同冻融次数对猪肉品质的影响[J].食品科学,2014,15:43-48.
[18] 魏心如,韩敏义,王鹏,徐幸莲,周光宏.热处理对鸡胸肉剪切力与蒸煮损失的影响[J].江苏农业学报,2014,03:629-633.
[19] Boonsumrej 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.
[20] Pan, B. S., & Yeh, W. T. (1993). Biochemical and morphological changes in grass shrimp (Penaeus monodon) muscle following freezing by air blast and liquid nitrogen methods. Journal of Food Biochemistry, 17,147–160.
[21] 王会,刘忠宝,陈向峰.相变蓄冷材料在冰箱上应用的研究[J].制冷,2014,03:26-29.
[22] 王会,刘忠宝,赵洋.用于冰箱冷冻室的相变蓄冷材料的速冻特性[J].制冷与空调(四川),2015,01:6-10.
[23] 徐小玉,邱张华,曹红奋,闻芳.冷藏集装箱内冷藏食品干耗问题的研究[J].机电设备,2005,05:13-17.
[24] 解通. 冷冻包装食品“返霜”原因探讨[J]. 制冷,2014,02:87-89.
[25] 张春晖,李侠,李银,孙红梅,张德权,贾伟,穆国锋. 低温高湿变温解冻提高羊肉的品质[J]. 农业工程学报,2013,06:267-273.

蓄冷材料对风冷冰箱中猪肉品质的影响研究

Effects of phase change materials on the quality of frozen pork in frost-free refrigerator

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 10

编辑推荐

Metrics

本文评价

[1]	白京, 臧明伍, 乔晓玲, 赵建生, 邹昊, 吴嘉佳, 徐晨晨, 史宇璇, 王守伟, 赵燕. 拉曼光谱快速测定冷冻猪肉酸价和过氧化值[J]. 食品科学, 2023, 44(8): 301-306.
[2]	蓝蔚青，刘琳，肖蕾，梅俊，谢晶. 温度波动对大目金枪鱼低温流通期间品质变化的影响[J]. 食品科学, 2021, 42(11): 205-212.
[3]	孔琪, 穆宏磊, 韩延超, 吴伟杰, 房祥军, 刘瑞玲, 陈杭君, 郜海燕. 复合相变蓄冷材料的制备及对香菇贮藏品质的影响[J]. 食品科学, 2020, 41(15): 238-246.
[4]	王辉，田寒友，李文采，邹昊，刘飞，白京，李家鹏，陈文华，乔晓玲. 基于顶空气相色谱-离子迁移谱技术的冷冻猪肉贮藏时间快速判别方法[J]. 食品科学, 2019, 40(2): 269-274.
[5]	李先明,刘宝林*,李维杰. 蓄冷材料对风冷冰箱中猪肉品质的影响[J]. 食品科学, 2016, 37(22): 263-268.
[6]	黄文博，谢晶，罗超，吴行印，董韩博. 冷链物流中温度波动对美国红鱼品质变化的影响[J]. 食品科学, 2016, 37(18): 268-274.
[7]	李念文，汤元睿，谢晶*，周然. 物流过程中大眼金枪鱼(Thunnus obesus)的品质变化[J]. 食品科学, 2013, 34(14): 319-323.
[8]	黄鸿兵, 徐幸莲, 周光宏. 冷冻贮藏过程中温度波动对猪肉肌间冰晶、颜色和新鲜度的影响[J]. 食品科学, 2006, 27(8): 49-52.
[9]	毛海华，程裕东，周颖越，包海蓉，雷桥. 定温流通条件下温度波动对冷藏米饭安全性的影响研究[J]. 食品科学, 2006, 27(12): 142-145.
[10]	黄福南. 食品贮藏期预测半经验方法[J]. 食品科学, 1987, 8(6): 1-6.