抗冻剂提高肉糜类制品冻融稳定性的研究进展及展望

Research progress and prospect on improving freezing-thawing stability of minced meat products by antifreeze

冻藏过程中温度变化导致的冻融循环会使肉糜类制品出现汁液流失、蛋白质变性、营养价值损失等问题,严重影响产品的风味、口感等食用特性.抗冻剂是一类能够有效提高抗冻能力,保证产品品质稳定的食品添加剂.文章综述了磷酸盐类、糖和糖醇类、抗冻蛋白三种抗冻剂的抗冻机理以及在肉糜类制品中的应用,并对一种同样具有抗冻作用的蛋白类物质——蛋白基Pickering乳液进行了展望,希望为改善肉糜类凝胶制品冻融稳定性而开发出符合人们健康需求且成本低廉、适合工业化生产的新型抗冻剂提供思路.

Freeze-thaw cycles caused by temperature changes during frozen storage can cause problems such as drop loss,protein denaturation,and loss of nutritional value in minced meat products,which seriously affect the flavor,taste and other edible characteristics of the product.Antifreeze agent is a kind of food additive that can effectively improve the antifreeze ability and ensure the stability of product quality.In this paper,the antifreezing mechanism of phosphates,sugars and sugar alcohols,and antifreeze proteins and their application in minced meat products were reviewed.Furthermore,a kind of protein-based Pickering emulsion which also has antifreeze effect is prospected.Hopefully,this review will provide new ideas for improving the freeze-thaw stability of minced meat gel products and developing new antifreeze agents which are low-cost and suitable for industrial production to meet the healthy needs of people.