不同解冻方式对猪肝理化特性及氧化稳定性的影响

李锦锦; 莫然; 唐善虎; 李思宁

doi:10.13386/j.issn1002-0306.2020110059

不同解冻方式对猪肝理化特性及氧化稳定性的影响

doi: 10.13386/j.issn1002-0306.2020110059

西南民族大学食品科学与技术学院，四川成都 610041

基金项目: 四川省重点研发项目（2019YFN0172）

详细信息

作者简介:
李锦锦（1996−），女，硕士研究生，研究方向：畜产品加工与安全，E-mail：1617862548@qq.com

通讯作者:
李思宁（1988−），女，博士，实验师，研究方向：食品加工与贮藏技术，E-mail：616906108@qq.com

中图分类号: TS251.1
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- 文章访问数: 269
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- 被引次数: 0
出版历程
- 收稿日期: 2020-11-06
- 网络出版日期: 2021-06-05
- 刊出日期: 2021-07-07

Effects of Different Thawing Methods on Physicochemical Properties and Oxidation Stability of Porcine Liver

College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China

摘要

摘要: 本研究旨在探讨静水解冻、自然解冻、冷藏解冻、微波解冻和超声波解冻方式对猪肝理化特性及氧化稳定性的影响，试验测定了猪肝菌落总数、pH、解冻损失、色泽、POV值、TBA值、羰基含量及巯基含量。结果表明，不同解冻方式所需解冻时间不同，其中微波解冻速率最快，冷藏解冻速率最慢。微波解冻可以较好的控制微生物数量，降低猪肝的解冻损失，但会加剧脂质和蛋白质氧化；冷藏解冻和超声波解冻后猪肝的色泽较好，脂质和蛋白质氧化程度低，但超声波解冻损失高于冷藏解冻。统计分析表明，解冻损失与pH、色泽、脂质氧化及蛋白质氧化相关性显著（P<0.05），蛋白质氧化、脂质氧化与色泽相关性显著（P<0.05），脂质氧化与蛋白质氧化间也存在显著相关性（P<0.05）。总体来讲，冷藏解冻可作为调理猪肝较适宜的解冻方式，而超声波解冻条件仍需要进一步研究。
- 猪肝 /
- 解冻方式 /
- 理化特性 /
- 蛋白质氧化 /
- 脂质氧化
Abstract: To study the effects of thawing methods, including water immersion thawing, ambient temperature thawing, refrigeration thawing, microwave thawing, and ultrasonic thawing, on the physicochemical properties and oxidation stability of porcine liver, the total number of colonies, pH, thawing loss, color, POV value, TBA value, carbonyl content, and sulfhydryl content were investigated. The results showed that the thawing rates were different depending on thawing methods; microwave thawing had the shortest thawing time, whereas refrigeration thawing had the longest thawing time. Microwave thawing controlled the microbe quantity and reduced the thawing loss, but increased the oxidation of lipids and proteins. Refrigeration thawing and ultrasonic thawing had better color and lower oxidation of lipid and protein, while the thawing loss of porcine liver under ultrasonic conditions was higher than that in a refrigerator. The statistical analysis demonstrated that thawing loss had significant correlations to the pH, color, lipid oxidation and protein oxidation (P<0.05), and lipid protein and protein oxidation were highly linked to the color (P<0.05). In addition, we also observed a high correlation between lipid oxidation and protein oxidation (P<0.05). Overall, refrigeration thawing could be more suitable methods for the thawing of porcine liver, and ultrasonic thawing conditions need to be further studied.
- porcine liver /
- thawing method /
- physicochemical property /
- lipid oxidation /
- protein oxidation

HTML全文

图 1 不同解冻方式下猪肝的温度变化

Figure 1. Temperature changes in frozen porcine liver under different thawing methods

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图 2 不同解冻方式下猪肝的pH

Figure 2. pH of porcine liver under different thawing methods

注：不同小写字母表示差异显著（P<0.05）；图3~图7同。

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图 3 不同解冻方式下猪肝的解冻损失

Figure 3. Thawing loss of porcine liver under different thawing methods

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图 6 不同解冻方式下猪肝的羰基含量

Figure 6. Carbonyl content of porcine liver under different thawing methods

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图 4 不同解冻方式下猪肝POV值

Figure 4. POV value of porcine liver under different thawing methods

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图 5 不同解冻方式下猪肝的TBA值

Figure 5. TBA value of porcine liver under different thawing methods

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图 7 不同解冻方式下猪肝的巯基含量

Figure 7. Sulfhydryl content of porcine liver under different thawing methods

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表 1 猪肝的解冻参数

Table 1. Thawing parameters of porcine liver

解冻方法	操作过程
静水解冻	将真空包装的冻结猪肝完全浸没于18±0.5 °C静水中解冻，猪肝与水的质量比为1:8
自然解冻	将真空包装的冻结猪肝置于周围没有热源的玻璃托盘上，于室温20±1 °C条件下进行解冻
冷藏解冻	将真空包装的冻结猪肝置于玻璃托盘中，放入4 °C冰箱进行解冻
微波解冻	将真空包装的冻结猪肝置于玻璃托盘中，置于800 W的微波炉中进行解冻
超声波解冻	将真空包装的冻结猪肝完全浸没于18±0.5 °C超声波清洗仪（80%功率，240 W）中进行解冻，猪肝与水的质量比为1:8

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表 2 不同解冻方式下猪肝的菌落总数

Table 2. Total bacterial counts in porcine liver under different thawing methods

解冻方式	菌落总数（lg CFU/g）	解冻方式	菌落总数（lg CFU/g）
对照	5.52±0.07^d	冷藏	4.40±0.25^b
静水	5.01±0.02^c	微波	4.06±0.06^a
自然	5.16±0.15^c	超声波	4.32±0.02^b
注：同列肩标不同小写字母表示差异显著（P<0.05）；表3同。

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表 3 不同解冻方式下猪肝色泽的变化

Table 3. Color changes of porcine liver under different thawing methods

解冻方式	L^*	a^*	b^*
对照	27.47±0.63^a	16.86±0.38^c	4.34±0.56^a
静水	31.71±1.65^bc	14.06±0.81^b	6.66±0.80^bc
自然	31.97±0.83^bc	10.82±0.18^a	7.47±0.65^c
冷藏	30.72±1.26^b	13.77±0.69^b	6.53±0.59^bc
微波	33.29±0.42^cd	14.29±0.30^b	6.31±0.13^b
超声波	33.88±0.79^d	14.08±0.56^b	6.14±0.13^b

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表 4 相关性分析结果

Table 4. Results of correlation analysis

指标	pH	解冻损失	L^*值	a^*值	b^*值	POV值	TBA值	羰基含量	巯基含量
pH值	1	−0.603^**	−0.312	0.438	−0.412	−0.539^*	−0.216	−0.394	0.577^*
解冻损失		1	0.762^*	−0.489^*	0.565^*	0.565^*	0.508^*	0.549^*	−0.793^**
L*值			1	−0.526^**	0.688^**	0.309	−0.548^*	0.489^*	−0.800^**
a*值				1	−0.845^**	−0.488^*	−0.400	−0.682^**	0.721^**
b*值					1	0.447	0.429	0.729^**	−0.861^**
POV值						1	0.508^*	0.678^**	−0.513^*
TBA值							1	0.662^**	−0.574^*
羰基含量								1	−0.671^**
巯基含量									1
注：*表示在0.01级别极显著；表示在0.05级别显著。

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