不同冻藏温度对牛肉品质的影响

Effect of Different Frozen Storage Temperatures on Beef Quality

为了研究不同冻藏温度对牛肉品质的影响,以牛后腿肉为原料,采用包装和裸露2种方式将牛肉置于—18、—40℃和—60℃分别冻藏7、14、30、60、90 d,对其品质指标(色泽、解冻汁液损失率、剪切力)和腐败指标(硫代巴比妥酸(TBARs)值、挥发性盐基氮(TVB-N)值)进行测定。结果表明,第14天开始,—40℃组冷冻牛肉色泽的保持优于—18℃组和—60℃组,—18℃组冷冻牛肉的解冻汁液损失率高于—40℃组和—60℃组;第30天,—18℃组的冷冻牛肉TBARS值高于—40℃组和—60℃组,—40℃组的冷冻牛肉TVB-N值高于—18℃组和—60℃组;第60天,—18℃组的冷冻牛肉TVB-N值高于—40℃组和—60℃组。此外,裸露牛肉与包装牛肉相比,温度对其品质的影响更小。衡量牛肉品质的色泽、解冻汁液损失率、剪切力结果表明,牛肉在冻藏温度为—40℃时对牛肉品质有较好的保持作用;衡量牛肉腐败的TBARS值、TVB-N值结果表明,牛肉在冻藏温度为—18℃时腐败所需时间较短。

This paper aimed at studying the effect of different frozen storage temperatures on beef quality and spoilage and providing a theoretical reference for selection and control of frozen storage temperatures in the process of frozen meat preservation.The packaged and unpackaged beef hind leg meat were stored in different temperatures of—18,—40℃and—60℃,respectively,Samples in different groups were chosen at 7,14,30,60,90 days.Indexes of quality(color,thawing loss,shear force)and spoilage(TBARS value,TVB-N value)were determined.The results showed that the color of frozen beef in—40℃group was better than that in—18℃group and—60℃group at 14th day,and the thawing loss rate of frozen beef in—18℃group was higher than that in—40℃group and—60℃group.On the 30th day,the TBARS value of frozen beef in the—18℃group was higher than that in—40℃group and—60℃group.the TVB-N value of frozen beef in the—40℃group was higher than that in—18℃group and—60℃group.However,on the 60th day,the TVB-N value of frozen beef in—18℃group was higher than that in—40℃and—60℃group.In addition,compared with packaged beef,the effect of temperature on the quality of bare beef was smaller.The results of color measurement,loss rate of thawing juice and shear stress of beef quality showed that beef had better preservation effect on beef quality when frozen storage temperature was—40℃.The TBARS and TVB-N values of beef spoilage were measured.The results showed that beef spoilage time was shorter when frozen storage temperature was—18℃.