食品科学 ›› 2020, Vol. 41 ›› Issue (11): 83-89.doi: 10.7506/spkx1002-6630-20190604-032

• 食品工程 • 上一篇    下一篇

不同冻结方式对冻结猪肉保水性的影响机制

白京,田寒友,邹昊,李文采,王辉,贾仕杰,乔晓玲   

  1. (中国肉类食品综合研究中心,北京食品科学研究院,肉类加工技术北京市重点实验室,北京 100068)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFC1600801)

Effects of Different Freezing Methods on Water-Holding Capacity of Frozen Pork

BAI Jing, TIAN Hanyou, ZOU Hao, LI Wencai, WANG Hui, JIA Shijie, QIAO Xiaoling   

  1. (China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 为探究不同冻结方式对冻结猪肉保水性的影响机制,以冷鲜肉样品为对照,对应用液浸冷冻处理和空气冷冻处理的冻结样品进行冻结损失率、解冻汁液流失率、蒸煮损失率、pH值、水分分布状态、蛋白降解等指标的测定和组织结构观察。结果表明:在冻结3 d和3 个月时,液浸冷冻处理样品冻结损失率显著低于空气冷冻处理的样品(P<0.05),液浸冷冻处理样品的pH值无显著性差异(P>0.05),与冷鲜肉相比,不易流动水向结合水和自由水迁移,结合水含量显著增加(P<0.05);空气冷冻处理样品pH值显著降低(P<0.05),与冷鲜肉相比,不易流动水和结合水向自由水迁移,自由水含量极显著增加(P<0.01),液浸冷冻处理样品的肌间空隙小于空气冷冻处理样品;以上均解释了液浸冷冻处理样品在冻藏期间的保水性优于空气冷冻的原因。该研究结果对猪肉冻结工艺的优化具有一定的技术支撑作用。

关键词: 液浸冷冻, 空气冷冻, 猪肉, 水分, 影响机制

Abstract: To explore the mechanism behind the effect of different freezing methods on the water-holding capacity of frozen pork, immersion-frozen and air-frozen pork were subjected to determination of freezing loss, thawing loss, cooking loss, pH, water distribution and protein degradation and their microstructure were observed. Chilled samples were considered as control. Results showed that the freezing loss of 3-day and 3-month immersion-frozen samples was significantly lower than that of their respective air-frozen counterparts (P < 0.05). The pH value of immersion-frozen samples did not significantly change with increasing freezing time (P > 0.05), and the immobilized water was transformed into bound and free water, with a significant increase being observed in the proportion of bound water (P < 0.05). On the other hand, the pH value of air-frozen samples decreased significantly (P < 0.05), and the immobilized water and bound water were all transformed into free water, with a significant increase being observed in the proportion of free water (P < 0.01). The intermuscular space decreased in immersion-frozen samples as compared to air-frozen samples. Overall, these results could explain why the water-holding capacity of immersion-frozen samples was superior to that of air-frozen samples, which will provide technical support for the optimization of pork freezing.

Key words: immersion chilling and freezing, air freezing, pork, water, mechanism

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