摘要
本文研究了不同冻藏温度对冷冻水饺肉馅品质及微观结构的影响,以揭示冷冻水饺肉馅品质变化的机理。将水饺在-25℃冷冻后分别在-7℃、-18℃和-7℃/-18℃条件下冻藏0 d、30 d、60 d、90 d和180 d,每隔30 d测定水饺肉馅的a*值和b*值,肉馅中肌原纤维蛋白凝胶性、水饺肉馅的扫描电镜及石蜡切片。结果表明,随着冻藏时间延长,水饺肉馅的a*值和b*值显著下降(p<0.05),肌原纤维蛋白凝胶的储能模量峰值随着冻藏时间延长而下降,Tanδ尾部值增加;扫描电镜和石蜡切片结果显示-18℃冻藏的样品组织比较细腻,肉粒基质蛋白变性程度较低,而-7℃样品和-7/-18℃样品的组织结构变得更粗糙,肉粒基质蛋白变性程度增加,肉粒基质蛋白乳化性下降,"渗油"现象明显,说明较高温度(-7℃)及变温贮藏(-7/-18℃)引起水饺品质劣变程度增加。因此,有必要将冷冻水饺在零售、运输、贮藏环节中保持低温短时贮藏,以保证冷冻水饺的品质。
The effect of different frozen storage temperatures on quality properties and microstructures of frozen pork dumpling fillings to reveal the mechanism underlying the changes in their quality was evaluated. Freshly prepared dumplings were frozen at-25 ℃ and then stored for 0d, 30d, 60d, 90d or 180d at-7 ℃,-18 ℃, and a temperature fluctuating between-7 ℃ and-18 ℃, respectively. The a＊-value, b＊-value, and the gel properties of myofibrillar protein were measured at an interval of 30d, and the scanning electron microscopy（SEM） and paraffin sectioning of the dumpling filling were also performed. The results showed that with increasing frozen storage time, a＊-value and b＊-value of the dumpling filling was reduced significantly（p〈0.05）, the first peak storage modulus values（G′） of myofibrillar protein gel decreased, and Tanδ at the final heating stage increased. The SEM and paraffin section results indicated that the samples stored at-18 ℃ had a relatively fine and smooth texture, showing a lower degree of protein denaturation in the minced meat matrix. However, the texture of the samples stored at-7 ℃ and-7 ℃/-18 ℃ became coarse; the degree of protein denaturation and the emulsifying properties of the minced meat matrix increased and decreased, respectively; and there was a significant fat exudation. This finding indicated that a high（-7 ℃） storage temperature and a fluctuating storage temperature（-7 ℃/-18 ℃） caused deterioration of the dumpling quality. Therefore, a low-temperature and a short-term storage are necessary for the retail sales, transportation, and storage of frozen dumplings, in order to maintain a good quality.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第9期234-240,233,共8页
Modern Food Science and Technology
基金
滨州学院博士学位人员及具有硕士学位的高级职称人员科研启动费项目(2014Y03)
黑龙江省应用技术研究与开发计划重大项目(GA15B302)
关键词
冻藏温度
冷冻水饺肉馅
品质
微观结构
frozen storage temperature
frozen dumpling filling
quality
microstructure
