僵直前期超快速冷冻对牛肉贮藏期嫩度的影响

doi:10.7506/spkx1002-6630-20250218-076

食品科学 ›› 2025, Vol. 46 ›› Issue (18): 291-257.doi: 10.7506/spkx1002-6630-20250218-076

僵直前期超快速冷冻对牛肉贮藏期嫩度的影响

王会振，李继强，朱立贤，毛衍伟，梁荣蓉，冯元顺，郝剑刚，张新军，张一敏

（1.山东农业大学食品科学与工程学院，山东省畜产品质量安全监控与新兽药创制重点实验室，山东省畜禽食品品质安全控制与智慧制造国际联合实验室，山东?泰安 271018；2.阳信华胜清真肉类有限公司，山东滨州 256600；3.国家肉牛牦牛产业技术体系乌拉盖试验站，内蒙古?乌拉盖 026321；4.国家肉牛牦牛产业技术体系中卫试验站，宁夏?中卫 755000）

出版日期:2025-09-25 发布日期:2025-08-19
基金资助:
山东省优秀青年基金项目（ZR2022YQ27）；泰山学者资助项目（tsqn202312149）；国家现代农业（肉牛牦牛）产业技术体系建设专项（CARS-37）；山东省牛产业技术体系项目（SDAIT-09-09）

Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage

WANG Huizhen, LI Jiqiang, ZHU Lixian, MAO Yanwei, LIANG Rongrong, FENG Yuanshun, HAO Jiangang, ZHANG Xinjun, ZHANG Yimin

(1. Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Yangxin Huasheng Halal Meat Co., Ltd., Binzhou 256600, China; 3. National Beef Cattle Industrial Technology System, Ulagai Station, Ulagai 026321, China; 4. National Beef Cattle Industrial Technology System, Zhongwei Station, Zhongwei 755000, China)

Online:2025-09-25 Published:2025-08-19

摘要/Abstract

摘要： 为研究僵直前超快速冷冻对牛肉品质的影响，将牛肉进行常规冷却（conventional chilling，CC）（4 ℃冷却）、超快速冷却（ultra-fast chilling，UFC）（－30 ℃冷却，直到中心温度降至12 ℃）、超快速冷冻（ultra-fast freezing，UFF）（－30 ℃冷却，直到中心温度降至－10 ℃）处理，然后在（0±2）℃下保存至宰后24 h，测定其嫩度、保水性和其他相关指标。结果表明，与CC、UFC相比，UFF能更有效地改善牛肉贮藏期的嫩度。UFF通过减缓pH值的下降速率，维持了较高的pH值环境，从而促进与肌原纤维相关的关键蛋白（肌间线蛋白、肌钙蛋白-T、μ-钙蛋白酶）的早期降解，并且破坏了肌纤维结构，造成肌原纤维小片化指数升高。这些变化都对肌肉嫩度的改善具有积极作用。此外，UFF会减少牛肉的蒸煮损失，但会增加其贮藏损失。总体而言，僵直前进行UFF处理可以改善牛肉嫩度。

关键词: 牛肉；超快速冷冻；嫩度；微观结构；肉品品质

Abstract: To investigate the effect of ultra-fast prerigor freezing on beef quality, beef was subjected to conventional chilling (CC, chilling at 4 ℃), ultra-fast chilling (UFC, chilling at –30 ℃ until the internal temperature dropped to 12 ℃) or ultra-fast freezing (UFF, freezing at –30 ℃ until the internal temperature dropped to –10 ℃) and then stored at (0 ± 2) ℃ until 24 h postmortem. Beef tenderness, water-holding capacity (WHC) and other quality characteristics were measured. The results showed that UFF was more effective in improving beef tenderness during storage when compared with CC and UFC. UFF maintained a higher pH environment by slowing down the decrease in pH, thereby promoting the early degradation of myofibrillar proteins (desmin, troponin-T, and μ-calpain), disrupting myofiber structure, and resulting in elevated myofibril fragmentation index (MFI). These changes had a positive effect in improving muscle tenderness. Meanwhile, UFF reduced the cooking loss but increased the storage loss of beef. Overall, prerigor UFF treatment can improve the tenderness of beef.

Key words: beef; ultra-fast freezing; tenderness; microstructure; meat quality

中图分类号:

TS251.4

王会振，李继强，朱立贤，毛衍伟，梁荣蓉，冯元顺，郝剑刚，张新军，张一敏. 僵直前期超快速冷冻对牛肉贮藏期嫩度的影响[J]. 食品科学, 2025, 46(18): 291-257.

WANG Huizhen, LI Jiqiang, ZHU Lixian, MAO Yanwei, LIANG Rongrong, FENG Yuanshun, HAO Jiangang, ZHANG Xinjun, ZHANG Yimin. Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage[J]. FOOD SCIENCE, 2025, 46(18): 291-257.

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僵直前期超快速冷冻对牛肉贮藏期嫩度的影响

Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage

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