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中国精品科技期刊2020
乔雪,乔雅洁,付慧鑫,等. 低压静电场辅助解冻对牛肉品质的影响[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090023.
引用本文: 乔雪,乔雅洁,付慧鑫,等. 低压静电场辅助解冻对牛肉品质的影响[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090023.
QIAO Xue, QIAO Yajie, FU Huixin, et al. Effect of Low Voltage Electrostatic Field Assisted Thawing on Beef Quality[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090023.
Citation: QIAO Xue, QIAO Yajie, FU Huixin, et al. Effect of Low Voltage Electrostatic Field Assisted Thawing on Beef Quality[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090023.

低压静电场辅助解冻对牛肉品质的影响

Effect of Low Voltage Electrostatic Field Assisted Thawing on Beef Quality

  • 摘要: 为筛选冷冻牛肉适宜的解冻方式,更好地维持其解冻后食用品质。本文以−20 ℃冷冻的牛背最长肌为研究对象,以自然解冻为对照组(CK),以与低压静电场发生板隔距分别为20、30、40 cm(LVEFT20、LVEFT30、LVEFT40)为处理组,2 ℃为解冻终温,采用常规品质检测结合气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术,对比分析不同低压静电场发生板隔距解冻对牛肉品质和挥发性化合物变化的影响。结果表明:与CK相比,低压静电场辅助解冻处理可缩短牛肉的解冻时间,降低牛肉解冻汁液流失率和蒸煮损失,抑制其微生物的生长,使其保持较好的色泽和剪切力。其中,LVEFT30处理较好,其解冻时间较CK缩短7 h,解冻后牛肉的解冻汁液流失率、解冻汁液中蛋白质量分数、蒸煮损失率分别降低了45.79%、21.32%和27.48%,剪切力仅为66.99 N,挥发性盐基氮(TVB-N)、菌落总数、色泽、挥发性化合物种类及相对含量接近新鲜牛肉。可见,静电板隔距为30 cm适于牛肉解冻,可使其保持较好的品质,该结果为生产中冷冻牛肉的解冻提供科学依据和技术指导。

     

    Abstract: To screen the suitable thawing method of frozen beef and better maintain its eating quality and flavor after unfreezing, in this paper, the strip loin frozen at −20 ℃ was taken as the research object, and the naturally frozen one was taken as the control group (CK), the ones with distances of 20, 30, and 40 cm (LVEFT20, LVEFT30, LVEFT40) from the low-voltage electrostatic filed generating plate were taken as the treatment groups, and 2 ℃ was the final temperature of unfreezing. The test method of combining conventional quality with gas chroma-tography-mass spectrometry (GC-IMS) was adopted to compare and analyze the effects of different low-voltage electrostatic field unfreezing on beef quality and flavor. The results revealed that compared with CK, the low-voltage electrostatic field assistance unfreezing treatment could shorten the unfreezing time of beef samples, improve the loss rate of unfreezing juice and cooking loss, cut down on the nutrient loss of unfrozen beef, inhibit the growth of microorganisms, and allow beef to maintain a better color, shear force, and flavor. Among them, the treatment of LVEFT30 was the best. The unfreezing time was 7 hours shorter than that of CK. The unfreezing juice loss rate and protein mass fraction, and cooking loss rate of beef after unfreezing were reduced by 45.79%, 21.32%, and 27.48%, and the shear force was only 66.99 N. Total volatile basic nitrogen (TVB-N), total bacterial count, color, volatile compounds types, and relative contents were similar to those of fresh beef. Therefore, the beef can maintain good quality when frozen beef was defrosted with a distance of 30 cm from the electrostatic plate. This result provides a scientific basis and technical support for unfreezing frozen beef in production.

     

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