不同解冻方式对驴肉品质特性的影响

Effects of Different Thawing Methods on Quality Characteristics of Donkey Meat

本文通过自然空气、低温、流水、超声波及微波5种方法对冷冻驴肉进行解冻,分析解冻时间、解冻后驴肉的食用品质(保水性、嫩度、色泽及pH值)、挥发性盐基氮(TVB-N)和硫代巴比妥酸值(TBARS)的变化,并对解冻后的驴肉进行感官评价。结果表明,不同方式解冻冷冻驴肉所需时间差异明显,依次为微波<超声波<流水<自然空气<低温。冷冻驴肉经微波、低温和超声波方式处理后色泽保持最好,微波解冻和低温解冻后驴肉的保水性最好;低温解冻和超声波解冻后驴肉的剪切力显著小于其他解冻方法;微波解冻的TVB-N值和TBARS值最低,但剪切力值较大。低温解冻和微波解冻的驴肉与鲜驴肉相比具有良好的感官体验。综上,微波解冻能够较好地保持驴肉的品质,但解冻条件仍需要进一步优化。

Frozen donkey meat was thawed by five methods including natural air,low temperature,running water,ultrasonic wave and microwave.The changes of thawing time and eating quality(water retention,tenderness,color and pH),total volatile basic nitrogen(TVB-N) and thiobarbituric acid-reactive substances(TBARS) of thawed meat were analyzed.The sensory evaluation of thawed donkey meat was also carried out.The results showed that the thawing time of the five methods was obviously different,which was sequenced as microwave thawing < ultrasonic thawing < water thawing < air thawing < low temperature thawing.The color of donkey meat after microwave thawing,low temperature thawing and ultrasonic thawing was the best,and the water retention of donkey meat after microwave thawing and low temperature thawing was the best.The shear force of donkey meat after low temperature thawing and ultrasonic thawing was significantly smaller compared with other thawing methods.Among the five thawing methods,the TVB-N value and TBARS value after microwave thawing were the lowest,but the shear force value was larger.The donkey meat thawed by low temperature and microwave had a good sensory experience compared with fresh donkey meat.In summary,microwave thawing could better maintain the quality of donkey meat,but the thawing conditions still need further study.