蓄冷材料对风冷冰箱中猪肉品质的影响

doi:10.7506/spkx1002-6630-201622040

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 263-268.doi: 10.7506/spkx1002-6630-201622040

蓄冷材料对风冷冰箱中猪肉品质的影响

李先明，刘宝林*，李维杰

上海理工大学低温生物与食品冷冻研究所，上海 200093

收稿日期:2016-03-11 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 刘宝林（1968—），男，教授，博士，研究方向为食品科学。E-mail：blliuk@163.com
作者简介:李先明（1991—），男，硕士研究生，研究方向为食品冷冻冷藏。E-mail：xmlee1@163.com
基金资助:
“十二五”国家科技支撑计划项目（2013BAD19B01）；东方学者跟踪计划项目

Effects of Phase Change Material on the Quality of Frozen Pork in Frost-Free Refrigerator

LI Xianming, LIU Baolin*, LI Weijie

Institute of Cryobiology and Food Freezing, University of Shanghai for Science and Technology, Shanghai 200093, China

Received:2016-03-11 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 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61 min，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，为更好地优化风冷冰箱性能提供了依据。

关键词: 风冷冰箱, 温度波动, 蓄冷材料, 冷冻猪肉

Abstract: In this study, phase change material was placed in the freezing chamber of a frost-free refrigerator to examine its effect on the quality of frozen pork. The changes in freezing chamber temperature in the experimental group (with phase change material) and the control group (without phase change material) were recorded. Weight loss rate, dripping loss rate, color difference, texture, Warner-Bratzler shear force (WBSF) values, microstructure, and porosity of frozen pork were used to evaluate the effectiveness of phase change material. The results showed that the temperature fluctuation was significantly smaller (± 0.36 ℃) in the experimental group compared with the control group. The time required to pass through the maximum ice crystal growth zone was reduced by 61 min. Compared with the control group, weight loss rate and dripping loss rate of frozen pork were decreased significantly in the experimental group. Microscopic and micro-CT image results showed that ice crystals were distributed uniformly and the ice recrystallization between muscle fibers was reduced. These results indicated that the mechanical damage of the inner tissue was reduced and the integrity of the muscle fiber was maintained. The results of this research have proved that phase change material is feasible to maintain the quality of frozen pork and provided a potential way to improve the performance of frost-free refrigerator.

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

中图分类号:

TS251.44

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.

LI Xianming, LIU Baolin*, LI Weijie. Effects of Phase Change Material on the Quality of Frozen Pork in Frost-Free Refrigerator[J]. FOOD SCIENCE, 2016, 37(22): 263-268.

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蓄冷材料对风冷冰箱中猪肉品质的影响

Effects of Phase Change Material on the Quality of Frozen Pork in Frost-Free Refrigerator

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