不同解冻方法对畜禽肉品质的影响

Effects of Different Thawing Methods on Animal Meat Quality

为获得海上平台厨房用最适的解冻方法,试验选取了5种解冻方法,研究其对畜禽肉品质的影响。结果表明,低温高湿空气解冻方法具有解冻均匀,便于分切的特点,且能较好地保存肉品的品质;超高压解冻方法对肉品的破坏力最大,其解冻肉品的品质最差;微波解冻方法易导致肉品表面发生过热现象;超声波解冻和水浸泡解冻方法虽能较好地保持肉品的品质,但营养素的损失比较大;因此,低温高湿空气解冻方法可作为冻结畜禽肉的最适解冻方法,其最适解冻条件为空气温度5℃、空气湿度90%。

In order to obtain the most suitable thawing method, this study selected 5 kinds of thawing methods, and studied the effect on animal meat quality. The results showed that the most destructive and ultra high pressure thawing of meat, the meat quality was the worst thaw; Microwave thawing prone to surface overheating; Although ultrasound thaw and thaw water could better maintain the quality of the meat, the nutrient loss was larger. The low temperature and high humidity air thawing method could ensure that the thawing was uniform, so it was easy to be cut, and the quality of meat was preserved. Therefore, the low temperature and high humidity air thawing method could be used as the most suitable thawing method of fi＇ozen poultry meat, the most suitable thawing condition was as follows that the air temperature was 5 ℃, the air humidity was 900/0.