摘要
为获得较为理想的解冻方法,通过对腌制剂解冻法和低温高湿变温解冻法的结合与调整,设计了8种解冻方法,研究不同解冻方法对牛肉品质的影响。结果表明,低温高湿解冻法的解冻时间与对照组比没有显著差异,亮度L值极显著高于其他处理(p<0.01);低温低湿解冻法L值、蒸煮损失率和嫩度极显著低于对照组(p<0.01);腌制剂解冻法(常温)所用解冻时间与其他处理相比最短;腌制剂解冻法(低温)、腌制剂浸湿解冻法(低温高湿、低温变湿)的嫩度极显著低于对照组(p<0.01);腌制剂浸湿包装袋组合解冻法和低温变湿解冻法的红度a值显著高于对照组(p<0.05),剪切力、汁液流失率极显著低于对照组(p<0.01)。采用腌制剂浸湿包装袋组合解冻法和低温变湿解冻法在冻藏牛肉解冻后的感官品质要优于其他解冻法。
The effect of eight kinds of thawing method, which were combined and adjusted salting preparation thawing method and low-variable temperature and high relative humidity thawing method, on the quality of frozen beef were investigated. The results showed that there was no difference on the thawing time, however the L value was higher under the low temperature with humidity thawing method than that under other methods （p〈0.01）. The L value, rate of cooking loss and tenderness of low temperature and humidity thawing method were very significantly lower than the control （p〈0.01 ）. Salting preparation thawing method （normal temperature） used less time than any other treamaents. The tenderness of salting preparation thawing method （low temperature） and salting preparation soaking thawing method were significantly lower than the control. A value of the salting preparation soakingpacking bags thawing and low-variable temperature and transform the humidity thawing had a great significance with the control, but the shearing force, drip loss had a converse result （p〈0.01）. In conclusion, the sensor quality of the salting preparation soakingpacking bags thawing and low-variable temperature and transform the humidity thawing were better than that of other methods.
出处
《食品工业》
北大核心
2015年第1期174-177,共4页
The Food Industry
基金
国家十二五科技支撑计划
内蒙古牧区生产生态生活优化保障技术集成与示范2010bad13b02
关键词
解冻方法
牛肉
品质
thawing methods
beef
quality
