食品科学 ›› 2019, Vol. 40 ›› Issue (7): 20-26.doi: 10.7506/spkx1002-6630-20171127-333

• 基础研究 • 上一篇    下一篇

基于低场核磁共振研究不同解冻方式对冻猪肉食用品质的影响

程天赋,蒋 奕,张翼飞,赵茉楠,俞龙浩   

  1. 1.黑龙江八一农垦大学食品学院,黑龙江 大庆 163319;2.黑龙江省中加合作食品研究发展中心,黑龙江 大庆 163319
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    国家自然科学基金面上项目(31171712)

Effects of Different Thawing Methods on Quality of Frozen Pork as Investigated Using Low Field-Nuclear Magnetic Resonance

CHENG Tianfu, JIANG Yi, ZHANG Yifei, ZHAO Monan, YU Longhao   

  1. 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. China-Canada Cooperation Food Research and Development Center of Heilongjiang Province, Daqing 163319, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 本研究旨在从低场核磁共振(low field-nuclear magnetic resonance,LF-NMR)T2弛豫的角度探究不同解冻方式对冻猪肉食用品质的影响。以冷鲜肉(半腱肌,宰后27 h)作对照,测定冷藏解冻、微波-1解冻和微波-2解冻3 种解冻方式下冷冻猪肉的品质特性(解冻损失、蒸煮损失、持水能力(water holding capacity,WHC)、pH值、色泽、水溶性和盐溶性蛋白含量),T2弛豫时间的水分分布情况及感官品质特性的变化。结果表明:微波-2解冻耗时最短,为5 min;微波解冻与冷藏解冻相比,具有更低的解冻损失率(P<0.01),其中微波-2的解冻损失率最低(5.31%);并且相比于鲜肉,微波-2具有更高的WHC(30.99%)和更低的剪切力(19.49 N);3 种解冻方式对肉样pH值无显著影响(P>0.05);微波解冻对肉样L*值、a*值、b*值、水溶性蛋白含量和盐溶性蛋白含量的影响均优于冷藏解冻,且与冷鲜肉更加接近;NMR T2弛豫的水分分布情况显示,冷藏解冻使冻猪肉中的不易流动水向自由水进行迁移,微波-1解冻则使冻猪肉中的自由水向不易流动水迁移,而微波-2解冻更倾向于使不易流动水向结合水迁移,这一定程度上解释了以上品质特性指标的差异性;感官评价结果显示微波-2解冻肉样各项评估指标评分与鲜肉更接近。由此可见,微波-2解冻能够更好地保持猪肉的食用品质。

关键词: 猪肉, 冷藏, 微波, 解冻, 食用品质

Abstract: The purpose of this study was to investigate the effects of different thawing methods on the quality of frozen pork by low field-nuclear magnetic resonance (LF-NMR) T2 transverse relaxation measurements. Chilled meat (semitendinosus muscle, at postmortem 27 h) was used as the control to measure the quality characteristics of refrigerated thawed meat, microwave-thawed meat samples 1 and 2 including thawing loss, cooking loss, water holding capacity (WHC), pH, color, water-soluble and salt-soluble protein content, water content correlated with T2 relaxation and sensory attributes. The results showed that the second microwave thawing process took the shortest time of 5 min. Compared with refrigerated thawing, microwave thawing exhibited lower thawing loss (P < 0.01), with the lowest value (5.31%) being observed for microwavethawed sample 2. Compared with fresh meat, microwave-thawed sample 2 had higher WHC (30.99%) and lower shear force value (19.49 N). All three thawing methods had no significant effect on meat pH (P > 0.05). The effect of microwave thawing on L*, a* and b* values and water-soluble and salt-soluble protein contents was better than that of refrigerated thawing, and the values of these parameters in microwave-thawed meat were closer to those in chilled meat. The moisture distribution as observed by NMR T2 relaxation imaging method showed that refrigerated thawing resulted in the transformation of immobilized water to free water, while microwave thawing 1 caused the opposite effect and microwave thawing 2 tended to transform immobilized water to bound water, which may explain the differences in the above quality characteristics. The sensory evaluation score of microwave-thawed meat samples was closer to that of fresh meat. Thus, microwave-thawing can better preserve the eating quality of pork.

Key words: pork, refrigeration, microwave, thawing, eating quality

中图分类号: