低压静电场协同低温高湿解冻对牛肉嫩度和持水性的影响

Effects of Low Voltage Electrostatic Field Combined with Low Temperature and High Humidity Thawing on Beef Tenderness and Water Retention

为探究低压静电场协同低温高湿解冻对牛肉嫩度和持水性的影响,本研究以牛背最长肌为试验材料,分析了低压静电场解冻(电压2500 V,温度4℃,相对湿度50%)、低温高湿解冻(温度4℃,相对湿度98%)、低压静电场协同低温高湿解冻(电压2500 V,温度4℃,相对湿度98%)与低温解冻(温度4℃,相对湿度50%)四种解冻方式对冷冻牛肉剪切力、质构、水分分布、水分含量、持水性、感官评价的影响。结果表明:低压静电场协同低温高湿解冻的解冻时间最短(804 min),其中解冻损失(2.06%)、蒸煮损失(26.09%)与离心损失(15.00%)显著低于其余三种解冻方式(P<0.05),垂直肌纤维剪切力值(95.46 N)和平行肌纤维剪切力值(41.69 N)最低,自由水含量最低,水分迁移较少,水分含量(68.31%)最高,嫩度品质最优,该解冻方式样品的组织状态、气味、弹性及色泽均最优(总体可接受度最高);综上,低压静电场协同低温高湿解冻加快了牛肉解冻速率、减少了汁液流失,改善了牛肉持水性和嫩度,品质最佳。本研究结果将为低压静电场协同低温高湿解冻技术在冷冻牛肉解冻的产业应用提供理论依据。

To investigate the effects of a low-pressure electrostatic field combined with low temperature and high humidity on beef tenderness,this study utilized bovine longissimus dorsi muscle as the experimental material.The analysis included low-pressure electrostatic field thawing(at a temperature of 4℃and relative humidity of 50%),low temperature and high humidity thawing(at a temperature of 4℃and relative humidity of 98%),low-pressure electrostatic field combined with low temperature and high humidity thawing(temperature 4℃and relative humidity 98%),and low temperature thawing(temperature 4℃and relative humidity 50%).The parameters examined encompassed shear force,texture,water distribution,water content,water holding capacity,and sensory evaluation of frozen beef.The findings revealed that low-voltage electrostatic field combined with low-temperature and high-humidity thawing exhibited the shortest thawing time(804 min)compared to the other three thawing methods.The thawing loss(2.06%),cooking loss(26.09%),and centrifugation loss(15.00%)were significantly lower than the other three thawing methods(P<0.05).The shear force values for vertical muscle fibers(95.46 N)and parallel muscle fibers(41.69 N)were the lowest,while water content(68.31%)was the highest,indicating superior tenderness quality.Sensory evaluation results indicated that the tissue state,odor,elasticity,and color of meat samples thawed by low-voltage electrostatic field combined with low temperature and high humidity were superior to those of other thawing methods,with the overall acceptability being the highest.