反复冻融对羊肉品质的影响

李孟孟; 李腾飞; 杜鹏飞; 王维婷; 王守经; 柳尧波; 胡鹏; 孙苏军; 高峰; 李晴

doi:10.13386/j.issn1002-0306.2020080061

反复冻融对羊肉品质的影响

Effect of Freeze-thaw Cycles on Quality Characteristics of Mutton

摘要

摘要: 通过测定冻融 0（对照）、1、2、3、4、5 次的羊肉的解冻损失、蒸煮损失、pH、剪切力、硫代巴比妥酸值（TBARS）、挥发性盐基氮（TVB-N）、菌落总数及水分状态的变化，探讨了反复冻融对羊肉品质的影响。结果表明：随着冻融次数的增加，羊肉的解冻损失、蒸煮损失、TBARS、TVB-N和菌落总数均显著增加（P<0.05），pH显著降低（P<0.05），剪切力呈现先升高后降低的趋势。低场核磁技术显示，随着反复冻融次数的增加，结合水（T₂₁）比例没有显著性变化（P>0.05），不易流动水（T₂₂）比例呈上升趋势，自由水（T₂₃）比例呈下降趋势，不易流动水和自由水间发生转变。这些变化表明反复冻融显著降低了羊肉品质，且随着冻融次数的增加，羊肉品质破坏更加严重。

Abstract: The effect of freeze-thaw cycles (0, 1, 2, 3, 4 and 5 cycles) on the mutton food quality were investigated by measuring the thawing loss, cooking loss, pH, shear force, TBARS, TVB-N, total number of colonies and moisture condition.The results indicated that with the increase of freeze-thaw cycles, thawing loss, cooking loss, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N) and total bacterial colony of mutton increased significantly (P<0.05), pH value decreased significantly (P<0.05), and shear force first increased and then decreased. Low-field NMR T₂ relaxation time analysis showed that with the increase of freeze-thaw cycles, the content of uneasily flowing water (T₂₂) increased, the content of free water (T₂₃) decreased, and the content of bound water (T₂₁) remained almost unchanged (P>0.05). Repeated freezing and thawing significantly reduced the quality of mutton, and with the increase of freeze-thaw cycles, the quality damage was more serious.

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