冷冻温度对红烧肉菜肴品质的影响

doi:10.7506/spkx1002-6630-20251204-038

食品科学 ›› 2026, Vol. 47 ›› Issue (10): 330-337.doi: 10.7506/spkx1002-6630-20251204-038

冷冻温度对红烧肉菜肴品质的影响

徐秋瑶，司嘉璐，谭津，李园，武广玉，杨川，关文强，夏双梅，崔钊伟，李侠

（1.天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134；2.中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193；3.中国农业科学院农产品加工研究所，农业农村部农产品及加工品质量检验测试中心，北京 100193；4.铁骑力士食品有限责任公司，四川绵阳 621006）

出版日期:2026-05-25 发布日期:2026-06-10
基金资助:
“十四五”国家重点研发计划重点专项（2023YFD2100703）；中国农业科学院农业科技创新工程项目（CAAS- ASTIP-Q2025-IFST-05）

Effects of Freezing Temperature on the Quality of Braised Pork Belly

XU Qiuyao, SI Jialu, TAN Jin, LI Yuan, WU Guangyu, YANG Chuan, GUAN Wenqiang, XIA Shuangmei, CUI Zhaowei, LI Xia

(1. Tianijn Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. Quality Supervision, Inspection and Testing Center for Agricultural Products and Processed Products, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 4. Sichuan Tieqilishi Industrial Co., Ltd., Mianyang 621006, China)

Online:2026-05-25 Published:2026-06-10

摘要/Abstract

摘要： 本研究采用不同温度（－18、－38 ℃和－80 ℃）对红烧肉进行冷冻处理，从持水力、质构特性、色泽、水分分布和微观结构等方面评估其品质变化。结果表明，冷冻后红烧肉水分含量显著降低，－80 ℃冷冻解冻后红烧肉的持水性为86.49%，显著高于－18 ℃与－38 ℃处理组（P＜0.05），接近新鲜样品（89.30%）；低场核磁共振结果证实，低温有助于延缓不易流动水（T22）向自由水（T23）的迁移，更好地维持其持水能力；质构方面，瘦肉部分硬度、弹性、咀嚼性显著低于对照组（P＜0.05），肥肉部分则呈上升趋势，－80 ℃冷冻组质构品质显著优于其他冷冻处理组（P＜0.05）；微观结构观察显示，－80 ℃冷冻能够有效抑制冰晶生长，减少肌纤维结构的损伤，其肌纤维束间孔隙率仅为6.47%，显著低于－18 ℃（11.67%）与－38 ℃（9.25%）处理组，解冻后聚集形成的脂肪滴分布均匀，相对面积（30.53%）小于－18 ℃（39.74%）与－38 ℃（32.67%）处理组；－18 ℃冷冻组瘦肉层b*值和肥肉层L*值显著高于其他处理组（P＜0.05），不同冷冻温度对红烧肉a*值和肥肉层b*值无显著影响（P＞0.05）。综上，－80 ℃冷冻能更有效地保持红烧肉的持水能力和质构特性，维持其整体品质。

关键词: 红烧肉；冷冻；菜肴品质；水分分布；微观结构

Abstract: In this study, braised pork belly was frozen at different temperatures (−18, −38, and −80 ℃), and the resulting quality changes were evaluated in terms of water-holding capacity, texture, color, moisture distribution and microstructure. The results showed that freezing led to a significant reduction in the moisture content of braised pork belly. After thawing, the water-holding capacity of the −80 ℃ frozen group was 86.49%, which was significantly higher than that of the −18 ℃ and −38 ℃ groups (P < 0.05), and was close to that of the fresh sample (89.30%). The results of low-field nuclear magnetic resonance (LF-NMR) confirmed that freezing at low temperatures delayed the migration of immobilized water (T22) to free water (T23), thereby maintaining the water-holding capacity of the product. In terms of texture, the hardness, springiness and chewiness of the lean part were significantly lower than those of the control group (P < 0.05), while those of the fat part showed an increasing trend. The texture quality of the −80 ℃ frozen group was significantly better than that of the other groups (P < 0.05). Microstructural observations revealed that freezing at −80 ℃ effectively inhibited the growth of ice crystals and reduced damage to muscle fiber structure (P < 0.05). The porosity between muscle fiber bundles was only 6.47%, significantly lower than that of the −18 ℃ (11.67%) and −38 ℃ (9.25%) groups. After thawing, the fat droplets were more uniformly distributed in the −80 ℃ group, with a smaller relative area of 30.53% compared with the −18 ℃ (39.74%) and −38 ℃ (32.67%) groups. The b* value of the lean layer and the L* value of the fat layer in the −18 ℃ freezing group were significantly higher than those in the other treatment groups (P < 0.05). Different freezing temperatures had no significant effect on the a* value of braised pork belly or the b* value of the fat layer (P > 0.05). In conclusion, freezing at −80 ℃ was more effective in preserving the water-holding capacity and textural properties of braised pork belly, thereby maintaining its overall quality.

Key words: braised pork belly; freezing; dish quality; moisture distribution; microstructure

中图分类号:

TS205.7

徐秋瑶，司嘉璐，谭津，李园，武广玉，杨川，关文强，夏双梅，崔钊伟，李侠. 冷冻温度对红烧肉菜肴品质的影响[J]. 食品科学, 2026, 47(10): 330-337 https://doi.org/10.7506/spkx1002-6630-20251204-038

XU Qiuyao, SI Jialu, TAN Jin, LI Yuan, WU Guangyu, YANG Chuan, GUAN Wenqiang, XIA Shuangmei, CUI Zhaowei, LI Xia. Effects of Freezing Temperature on the Quality of Braised Pork Belly[J]. FOOD SCIENCE, 2026, 47(10): 330-337 https://doi.org/10.7506/spkx1002-6630-20251204-038

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冷冻温度对红烧肉菜肴品质的影响

Effects of Freezing Temperature on the Quality of Braised Pork Belly

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