简述冷冻及缓化对原料肉品质影响的研究进展

Brief description of research progress on effect of freezing and thawing on raw meat quality

阐述了冻融对原料肉品质参数的影响,原料肉在冷冻过程中冰晶的形成,破坏了原料肉中肌细胞结构,导致细胞液析出。细胞液中成分发生一系列的生化反应,从而改变肌细胞结构,影响原料肉的品质。主要包括:水分损失、蛋白质变性、脂质和蛋白质氧化、颜色、pH值、剪切力以及微生物变化的结果。通过此次研究进展的综述,为原料肉品质的改善提供一定的理论依据。

The effect of freezing and thawing on quality parameters of raw meatwere briefly described.The formation of ice crystals during freezing damaged the muscle cell structure,and it led to the precipitation of cell sap.A series of biochemical reactions occurred in the components of the cell sap,thereby the muscle cell structure was changed,and the quality of raw meat was affected.The results mainly included moisture loss,protein denaturation,lipid and protein oxidation,color,pH,shear force and microbial spoilage.Through this study,it was hoped to provide a theoretical basis for improving the quality of raw meat by freezing and thawing.