不同冻结方式对大鲵肉品质的影响

Effects of different freezing methods on the quality of Chinese giant salamander meat

研究了不同冻结方式对大鲵肉贮藏期间品质的影响,采用液氮速冻(-60℃)和鼓风空气冻结(-25℃)法冻结大鲵肉,测定冻藏期间大鲵肉色差值、持水性、pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA),结合其质构特性(硬度、弹性、咀嚼性、内聚性)和感官评定,比较2种冻结方式对大鲵肉品质的影响。结果表明:2种冻结方式的pH值均呈现先下降后上升的趋势,液氮速冻样品解冻失水率、TVB-N值、TBA值均低于鼓风空气冻结组,质构特性和色泽明显优于鼓风空气冻结组。但液氮组的蒸煮损失率略高于鼓风空气冻结组,贮藏至60d时肉品表面有轻微龟裂现象。大鲵肉贮藏过程中,液氮速冻能更好地保持大鲵肉品质,延长产品货架期。

The paper studied the effects of different freezing methods on the quality of Chinese giant salamander meat during storage, the giant salamander meat was frozen by liquid nitrogen quick freezing(-60 ℃) and air blast freezing(-25 ℃), measured the color difference, water holding capacity, pH value, TVB-N value and TBA value of Chinese giant salamander meat during the frozen period, combined with its texture characteristics(hardness, elasticity, chewing, cohesive) and sensory evaluation, compared the effects of two freezing methods on the quality of Chinese giant salamander meat. The results showed that the pH value of the two freezing methods decreased first and then increased. The thawing water loss rate, TVB-N value and TBA value of the liquid nitrogen freezing samples were lower than those of the air blast freezing group. The texture characteristics and the color were better than those of the air blast freezing group significantly. However, the cooking loss rate was slightly higher than that of the blast air freezing group, and there was slight cracking on the meat surface when stored up to 60 d. During the storage of Chinese giant salamander meat, liquid nitrogen quick freezing could better maintain the quality of giant salamander meat and prolong the shelf life of the product.