新型物理场辅助解冻技术提升原料肉品质的研究进展

Recent Advances in New Physical Field-Assisted Thawing Technologies to Applied Improve the Quality of Raw Meat

冷冻贮藏是工业化生产中保存肉制品生产原料的常用方法,它可以保持原料肉的新鲜品质。但冷冻肉生产之前必须经过解冻,而解冻方式不当极易对肉的蛋白质结构及颜色、风味和质地造成不利影响。目前工业化运用的常见解冻方式包括空气解冻及水解冻等,这类传统方式虽易于操作,但解冻时间长、微生物滋长迅速,严重破坏了原料肉的品质。在此基础上,新型物理场辅助解冻技术逐渐衍生,其能够控制蛋白质在氧气存在下被氧化的时间,降低生肉的微观损伤和汁液流失,最大程度恢复其原有品质,满足生产者及消费者的需求。本文综述新型物理场辅助解冻技术提升原料肉品质的作用机制与应用,以及其与传统解冻技术的交叉融合,以期为新型物理场辅助解冻技术的工业化应用和发展提供理论和技术指导。

Freezing is a common method to preserve the quality of raw materials used for the industrial production of meat products. However, frozen meat needs to be thawed before production, and improper thawing can easily cause adverse effects on the protein structure, color, flavor and texture of meat. At present, the common industrial thawing methods include air thawing and water thawing. Although these traditional methods are easy to operate, they take a long time and cause rapid growth of microorganisms, which seriously damages the quality of raw meat. On this basis, new physical field-assisted thawing technologies have gradually emerged, which can control the time of protein oxidation in the presence of oxygen,reduce the microscopic damage of raw meat and the loss of juice, and restore the original quality of raw meat to the greatest extent, thereby meeting the needs of producers and consumers. This paper reviews the mechanism of action and application of new physical field-assisted thawing technologies in improving raw meat quality, as well as their combined application with traditional thawing technologies, in order to provide theoretical and technical guidance for the industrial application and development of new physical field-assisted thawing technologies.