不同品种、部位生鲜肉冰点和过冷点研究及预测模型构建

Study on Freezing Point and Supercooling Point of Fresh Meat of Different Breeds and Cuts and Construction of Prediction Model

为明确生鲜肉的冰点、过冷点,探讨快速获取生鲜肉冰点、过冷点的方法,本试验以不同品种、部位生鲜肉为研究对象,系统分析其冰点、过冷点差异,并构建冰点、过冷点预测模型。结果表明,猪肉、牛肉、羊肉、鸡肉冰点和过冷点温度范围分别为-1.48~-1.21℃和-2.69~-2.27℃、-1.53~-1.10℃和-2.72~-2.08℃、-1.32~-0.76℃和-3.14~-1.84℃、-1.44~-1.23℃和-2.20~-2.10℃,鸭肉的冰点温度为-1.07℃,过冷点温度范围为-1.99~-1.65℃。猪、牛、羊腿肉的冰点和过冷点均高于腹肉(P<0.05);鸡、鸭胸肉和腿肉的冰点、过冷点无显著差异(P>0.05)。生鲜畜禽肉的冰点、过冷点与水分含量呈正相关。进一步研究发现,冰点、过冷点与自由水弛豫峰面积百分比P_(22)呈显著正相关,相关系数分别为0.84和0.83,P_(22)预测生鲜猪肉冰点、过冷点的最优模型为ExpDec1、Logistic拟合模型,拟合方程分别为y=-1.4273×exp(-x/1.51539)-0.36095(R^(2)=0.88284)、y=-2.6159-1.82355/(1+(x/0.56971)^(9.3696)1)(R^(2)=0.9037),可较好地预测冰点、过冷点。本研究为快速获取生鲜肉冰点、过冷点提供了新方法,为冰温、超冰温技术的应用提供了数据支持。

To clarify and rapidly predict the freezing point and supercooling point of fresh meat,the freezing point and supercooling point of fresh meat from different cuts of livestock and poultry breeds were determined,and the reasons for the difference of freezing point and supercooling point were analyzed,and the prediction models of freezing point and supercooling point were constructed.The results showed that the freezing point temperature range of pork,beef,lamb,and chicken was-1.48~-1.21℃and-2.69~-2.27℃,-1.53~-1.10℃and-2.72~-2.08℃,-1.32~-0.76℃and-3.14~-1.84℃,-1.44~-1.21℃and-2.20~-2.10℃,respectively;the freezing point temperature of duck meat was-1.07℃,and the temperature range of supercooling point was-1.99~-1.65℃.The freezing point and supercooling point of pork,beef,and lamb leg meat were higher than the belly meat(P<0.05).There was no significant difference in the freezing point and supercooling point of breast meat and thigh meat of chicken and duck(P>0.05).The freezing point and supercooling point of fresh meat were positively correlated with the moisture content.The freezing point and supercooling point were significantly positively correlated with P_(22),and the correlation coefficients were 0.84 and 0.83,respectively.The optimal models for P_(22)to predict the freezing point and supercooling point of fresh pork are ExpDec1 and Logistic fitting models.The formulas are y=-1.4273×exp(-x/1.51539)-0.36095(R^(2)=0.88284)and y=-2.6159-1.82355/(1+(x/0.56971)^(9.36961))(R^(2)=0.9037),which can better predict the freezing point and supercooling point.This study provides a new method for quickly obtaining the freezing point and supercooling point of fresh meat,which provides data support for the application of ice temperature and supercooling technology.