• 中文核心期刊
  • CSCD来源期刊
  • 中国科技核心期刊
  • CA、CABI、ZR收录期刊

不同解冻方式对滩羊肋排冷藏期肉色的影响

Quality Improvements by Thawing Treatments on Frozen Lamb Ribs in Refrigerated Storage

  • 摘要:
    目的 解冻后的羊排在冷藏货架过程中易发生肉色褐变等品质劣变。本研究以冷冻滩羊肋排为对象,研究不同解冻方式对羊排在冷藏期间肉色变化的影响及其作用机制。
    方法 分别采用包膜及高湿喷雾(反渗透水、NaOH溶液和pH 10碱性电解水)构建不同解冻环境,探究包膜解冻及高湿解冻对羊排冷藏期间(0~6 d)肉色、氧化水平及水分分布的变化。
    结果 包膜解冻和高湿解冻(反渗透水及碱性电解水)能显著增加肉样在解冻结束时(贮藏0 d)的红度值。4 ℃贮藏至第6天,包膜解冻和电解水喷雾处理相比于对照组(空气解冻)可显著抑制脂质氧化和蛋白质氧化,且肉色红度值(a*)分别提升1.40倍和1.54倍。低场核磁共振分析结果表明,包膜解冻和高湿解冻处理能减少肉样中结合水在总水分含量(结合水、不易流动水和自由水)中的占比,增加肌肉组织中不易流动水占比。
    结论 包膜及碱性电解水喷雾高湿解冻显著延缓羊排肌肉组织的褐变并抑制氧化水平的升高。

     

    Abstract:
    Objective Thawed lamb chops are prone to quality deterioration during refrigerated storage. This study investigated the effects of different thawing methods on color changes in lamb chops during storage.
    Methods Film-wrapping or high humidity treatments, in comparison to no treatment CK, on Tan lamb ribs thawing was applied to determine their effect on the quality of frozen-thawed meat. The frozen ribs were either wrapped in a plastic barrier film or pre-sprayed with a mixture of anti-osmosis water, NaOH solution, and pH 10 alkaline electrolyzed water in a modified atmosphere package prior to storage. Discoloration, oxidation level, and water binding state of the meat in a storage for 6 days were monitored. Meat color was measured using a colorimeter, lipid and protein oxidation by chemical analysis, and water binding by low-field nuclear magnetic resonance (NMR).
    Results Film-wrapping and high-humidity (alkaline electrolyzed water) treatments on the frozen lamb ribs significantly increased a* after the refrigerated storage at 4oC. In day 6, the a* values were 1.40-fold and 1.54-fold higher than than those of CK, respectively, And the lipid and protein oxidation were also significantly lower. The NMR distinguished the bound, immobiled, and free water in the muscle tissue showing a significantly reduced proportion of bound water with an increased immobile water of the total moisture content.
    Conclusion Film-wrapping thawing and high-humidity thawing with alkaline electrolyzed water significantly delayed the browning of lamb muscle tissue and inhibited the increase in oxidation levels.

     

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