食品科学 ›› 2022, Vol. 43 ›› Issue (11): 214-221.doi: 10.7506/spkx1002-6630-20210410-139

• 专题论述 • 上一篇    下一篇

冰晶形貌对反复冻融肉体系稳定性影响的研究进展

崔晓颖,赵鑫琦,刘春云,李楠,喻倩倩,彭新颜   

  1. (烟台大学生命科学学院,山东 烟台 264005)
  • 出版日期:2022-06-15 发布日期:2022-06-30
  • 基金资助:
    国家自然科学基金面上项目(32072141);山东省自然科学基金面上项目(ZR2020MC214); 国家级大学生创新创业项目(202111066040)

Progress in Understanding the Effect of Ice Crystal Morphology on the Stability of Repeatedly Frozen-Thawed Meat System

CUI Xiaoying, ZHAO Xinqi, LIU Chunyun, LI Nan, YU Qianqian, PENG Xinyan   

  1. (College of Life Sciences, Yantai University, Yantai 264005, China)
  • Online:2022-06-15 Published:2022-06-30

摘要: 冷冻是保持肉及肉制品品质和安全的重要方式,但在长期加工、运输和销售过程中冷冻肉及肉制品会不断经历冷冻-解冻过程。冻融期间冰晶的反复形成会导致肉及肉制品氧化变性、保水性降低、功能品质下降和营养物质损失等系列问题,严重影响了体系的稳定性,由此引起的品质劣变已成为肉品学科领域关注的热点。本文从冰晶的形成过程以及冰晶对肉体系微观结构、汁液流失、品质和氧化稳定性影响等方面进行综述,旨在为改善冻融肉体系稳定性研究提供参考,并为提高冷冻肉品质研究开拓新思路。

关键词: 冰晶形貌;反复冻融;肉体系;稳定性

Abstract: Freezing is an important way to maintain the quality and safety of meat and meat products, but freezing-thawing process can take place repeatedly during their long-term processing, transportation and sale. The repeated formation of ice crystals will cause a series of problems for meat and meat products such as oxidative denaturation, reduced water-holding capacity, declined functional quality and loss of nutrients, which can seriously affect the stability of meat system. Quality deterioration caused by repeated freeze-thaw cycles has become a hot topic in meat science. In this paper, the formation process of ice crystals and the influence of ice crystal morphology on the microstructure, juice loss, product quality and oxidation stability of meat system are reviewed, aiming to lay a foundation for studies to improve the stability of frozen-thawed meat system and provide a theoretical basis for improving the quality of frozen meat.

Key words: ice crystal morphology; freeze-thaw cycles; meat system; stability

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