鱼鳞抗冻多肽对冻藏及冻融过程牛肉丸品质的影响

Effects of Antifreeze Polypeptides from Fish Scales on the Quality of Beef Meatbal s during Frozen Storage and Freeze-thaw Cycle

速冻调理肉制品在冷冻储藏的过程中,其品质会受到很大影响。冻藏方式及冻融循环导致其色泽、气味、质构等品质受到破坏。以牛肉丸为试验对象,研究分别添加0.2%,0.4%,0.6%和0.8%的鱼鳞抗冻多肽后在冷冻冷藏条件下对调理牛肉丸品质的影响,以空白组和添加1%海藻糖为对照组。结果表明,添加抗冻多肽对牛肉丸的保水性、色泽、质构、感官均有显著性影响(p<0.05)。其中:0.4%多肽组的汁液流失率、pH、a^(*)值、硬度、弹性、内聚性较优;0.2%多肽添加量的L^(*)值最优;0.8%多肽添加量的咀嚼性最优,但会给牛肉丸带来苦味。综合考虑,0.4%多肽添加量最为合适。结果表明,鱼鳞抗冻多肽可有效降低冻藏及冻融过程对调理肉食品品质的损害,为其在肉制品及优质调理牛肉丸的生产中提供理论依据和技术支持。

The quality of quick-frozen meat products will be greatly affected in the process of frozen storage.The quality of this kind of product is destroyed because of its freezing storage,such as color,odor,texture,etc.There are few reports on how to reduce the effect of freezing storage on its quality by adding exogenous antifreeze substances.The fresh beef was selected as raw material,and beef meatballs were used as experimental objects.The effects of adding 0.2%,0.4%,0.6%and 0.8%antifreeze polypeptide on the quality of conditioned meatballs under freezing and refrigeration conditions were studied.The blank group and the control group were added 1%trehalose.The results showed that the addition of antifreeze polypeptide had significant effects on water retention,color,texture and sensory properties of beef balls(p<0.05).Among them,the juice loss rate,pH,a^(*)value,hardness,elasticity and cohesion of 0.4%polypeptide group were better;The L^(*)value of 0.2%polypeptide group was the best;The chewiness of 0.8%polypeptide group was the best,but the addition of 0.8%polypeptide would bring bitterness to meatballs.Considering comprehensively,adding 0.4%antifreeze polypeptide in beef balls could improve the quality of meatballs.