冻藏和冷藏对冷冻调理牛肉颜色的影响

Effect of Frozen and Refrigerated Storage on the Color of Frozen Prepared Beef

对冷冻调理牛肉冷冻期间和解冻后冷藏期间的颜色及肌红蛋白状态变化进行考察。结果表明,冷冻调理牛肉产品的颜色随着冻藏时间而变暗。冷冻调理牛肉的颜色在温度2℃的冷藏条件下,也随冷藏时间而逐渐变深,光照对这种颜色变深有较大影响。冻藏和冷藏期间冷冻调理牛肉的高铁肌红蛋白含量增加与样品颜色变暗呈现明显一致性。

Investigate the changes of color and myoglobin of frozen prepared beef during a frozen storage and a refrigerated storage after thawing. The results showed that the frozen prepared beef products color darkened with the frozen storage time. At 2 ℃refrigerated storage, the beef color also gradually darkened with the refrigerated storage time, and the change of color influenced greatly by the light. Both during frozen and refrigerated storage, the sample color darkening consistent with the increase of the MetMb content of prepared beef sample.