食品科学 ›› 2020, Vol. 41 ›› Issue (15): 256-261.doi: 10.7506/spkx1002-6630-20191018-196

• 包装贮运 • 上一篇    下一篇

不同解冻方法对鹅腿肉理化特性和品质的影响

刘磊,夏强,曹锦轩,何俊,潘道东,汤晓艳,王颖   

  1. (1.宁波大学食品与药学学院,浙江 宁波 315800;2.农产品质量安全危害因子与风险防控国家重点实验室,浙江 宁波 315211;3.中国农业科学院农业质量标准与检测技术研究所,农业农村部农产品质量安全重点实验室,北京 100081)
  • 出版日期:2020-08-15 发布日期:2020-08-19
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401502);国家自然科学基金面上项目(31871825); 浙江省自然科学基金项目(LR18C200003)

Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat

LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying   

  1. (1. College of Food and Pharmaceutical, Ningbo University, Ningbo 315800, China; 2. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; 3. Key Laboratory of Agri-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
  • Online:2020-08-15 Published:2020-08-19

摘要: 为探究快速微波解冻与传统低温和流水解冻相比,对鹅腿肉品质是否存在不利影响,本实验研究了低温、流水和微波(微波解冻1:45 ℃、1 800 kW、2 min;微波解冻2:45 ℃、1 800 kW、6 min)3 种解冻方法对鹅腿肉解冻过程中的色差、硫代巴比妥酸值、高铁肌红蛋白含量、蒸煮损失率、滴水损失率、pH值、剪切力值以及蛋白质构象变化的影响。结果表明:低温解冻较微波解冻1处理组能更好地维持鹅肉滴水损失率、蒸煮损失率和剪切力值;而微波解冻1处理组的鹅肉滴水损失率和蒸煮损失率优于流水解冻;微波解冻2处理组鹅肉蒸煮损失率、滴水损失率、剪切力值及硫代巴比妥酸值相比其他组较高,品质最不理想;4 种解冻方式的pH值没有显著性差异(P>0.05);拉曼光谱分析显示,流水解冻对蛋白质二级结构的影响大于微波解冻,而低温解冻的影响最小。与生产中常规解冻方法即低温解冻和流水解冻相比,微波解冻鹅肉的品质不如低温解冻鹅肉理想,但短时间微波解冻可以显著改善流水解冻过程中鹅肉品质劣变,提高解冻效果。3 种解冻方法中,低温解冻和微波短时间解冻能较好地保持解冻鹅腿肉的品质。

关键词: 微波解冻, 流水解冻, 低温解冻, 鹅腿肉品质

Abstract: To explore whether fast microwave thawing has a negative impact on the quality of goose meat when compared with low temperature thawing and running water thawing, we compared the influences of the two traditional thawing methods and two microwave treatments (microwave thawing 1: 45 ℃, 1 800 kW and 2 min; microwave thawing 2: 45 ℃, 1 800 kW, and 6 min) on the color, thiobarbituric acid reactive substance (TBARS) value, met-myoglobin (MetMb) content, cooking loss, dripping loss, pH, shear force and protein conformation of goose meat during the thawing process. The results showed that compared with microwave thawing 1, low-temperature thawing could better maintain the cooking loss, dripping loss and shear force of goose meat, while the running water thawed-goose meat revealed lower dripping loss and cooking loss than that thawed by microwave thawing 1. Microwave thawing 2 increased the cooking loss, dripping loss, shear force and TBARS value compared to the other treatments, resulting in the poorest quality of goose meat. All four thawing methods had no significant effect on meat pH (P > 0.05). According to the Raman spectra, the influence of running water thawing on protein secondary structure was higher than that of microwave thawing, while low-temperature thawing proved to be least effective in this regard. While the quality of microwave thawed meat was inferior to that of low-temperature thawed goose meat, microwave thawing for a short time could significantly reduce the deterioration of goose meat quality and improve the thawing efficiency in comparison with running water thawing. Among the three thawing methods, low temperature thawing and short-time microwave treatment provided better maintenance of goose quality.

Key words: microwave thawing, running water thawing, low temperature thawing, goose meat quality

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