新型解冻技术对肉类品质影响的研究进展

Research Progress on the Effect of New Thawing Technology on Meat Quality

解冻技术对肉类品质有一定程度的影响,不同解冻技术会导致肉类食品的色泽、含水量、pH值、口感、汁液流失以及风味等因素产生不同程度的变化。因此,根据不同肉类的特性选取合适的解冻技术和工艺,保证解冻后的肉类能尽可能多的保留其新鲜度、降低因汁液流失、变味以及营养物质的丢失而影响口感,保证工业生产的质量及标准,从而满足高质量生活的需求。本文综述了新型解冻技术如微波解冻、超声波解冻、高压静电场解冻等分别对猪肉、鸡肉、牛肉品质的影响,探讨了解冻食品质量的评价指标以及不同解冻技术对肉类品质的影响,为解冻技术在肉类食品工业化中推广应用提供技术理论支撑。

Thawing technology has a certain impact on meat quality.Different thawing technologies will lead to different degrees of changes in the color,water content,pH value,taste,juice loss and flavor of meat food.Therefore,according to the characteristics of different meat,select appropriate thawing technology and process to ensure that the thawed meat can retain its freshness as much as possible,reduce the impact on the taste due to the loss of juice,flavor and nutrients,and ensure the quality and standard of industrial production,so as to meet the needs of high-quality life.This paper summarizes the effects of new thawing technologies such as microwave thawing,ultrasonic thawing and high voltage electrostatic field thawing on the quality of pork,chicken and beef respectively,and discusses the evaluation indexes of thawed food quality and the effects of different thawing technologies on meat quality,so as to provide technical theoretical support for the popularization and application of thawing technology in meat food industrialization.