摘要
低温冷冻是最古老、应用最广泛和最经济有效的肉类食品保鲜方法,但肉类食品经过冻结、冻藏和解冻后,其中80%的水分经历水-冰-水两次相变,冰晶的形成以及后续冰晶的融化会破坏肌细胞结构,使肌肉主要成分如蛋白质和脂肪发生氧化,导致冷冻肉类食品保水性降低、颜色变暗、组织软塌和营养价值减少或丧失。因此,本文拟从水-冰-水动态变化角度概述冰晶的形成和生长过程(冰晶的成核、生长和重结晶);分析不同温度和过饱和度下冰晶的形态、冻融引起肌肉中发生水-冰-水动态变化的过程;重点综述水-冰-水动态变化迫使冷冻肉微观结构、保水性、氧化稳定性(脂肪氧化、蛋白质氧化和构象改变)以及感官品质(质构、色泽和风味)发生劣变的机理;简述目前一些提升冷冻肉类食品品质的新兴冷冻技术(超声波技术、高压技术、电磁场技术以及添加抗冻剂),为提高冷冻肉类食品品质及工业化生产提供科学理论依据。
Low-temperature freezing is the oldest,most extensively and most cost-effective method of preserving meat,During freezing,frozen storage and thawing,eighty percent of the water in meat undergoes two phase transitions from water to ice to water,and ice crystals are formed and then melted,which will cause damage to muscle cells,resulting in oxidization of muscle protein and fat,a decrease in water-holding capacity,color darkening,tissue collapse and a reduction or even loss of nutritional value.The current review summarizes the formation and growth(nucleation,growth and recrystallization)of ice crystals based on the dynamic transformation from water to ice to water,analyzes the morphological change in ice crystals induced by different temperatures and degrees of supersaturation and the dynamic transformation from water to ice to water during freezing-thawing.This review focuses on the mechanism by which the transformation from water to ice to water causes deterioration of the microstructure,water-holding capacity,oxidation stability(fat oxidation,protein oxidation and conformational change)and sensory quality(texture,color and flavor)of frozen meat.Finally,some emerging freezing technologies(ultrasound freezing,high-pressure freezing,electromagnetic freezing and adding cryoprotectant)used to improve the quality of frozen meat are briefly introduced.This review is expected to provide a scientific theoretical basis for improving the quality of frozen meat and its industrial production.
作者
芮李彤
刘畅
夏秀芳
RUI Litong;LIU Chang;XIA Xiufang(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第5期187-196,共10页
Food Science
基金
国家自然科学基金面上项目(32172273)。
关键词
水-冰-水动态变化
冷冻
解冻
冷冻肉类食品
品质
water-ice-water dynamic change
freezing
thawing
frozen meat products
quality
