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中国精品科技期刊2020
张诗琦,杨尚霖,王翔宇,等. 不同间歇微波解冻方式对牦牛肉品质特性、脂质氧化的影响[J]. 食品工业科技,2024,45(12):38−46. doi: 10.13386/j.issn1002-0306.2023070044.
引用本文: 张诗琦,杨尚霖,王翔宇,等. 不同间歇微波解冻方式对牦牛肉品质特性、脂质氧化的影响[J]. 食品工业科技,2024,45(12):38−46. doi: 10.13386/j.issn1002-0306.2023070044.
ZHANG Shiqi, YANG Shanglin, WANG Xiangyu, et al. Effects of Different Intermittent Microwave Thawing Methods on the Quality Characteristics and Lipid Oxidation of Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(12): 38−46. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070044.
Citation: ZHANG Shiqi, YANG Shanglin, WANG Xiangyu, et al. Effects of Different Intermittent Microwave Thawing Methods on the Quality Characteristics and Lipid Oxidation of Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(12): 38−46. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070044.

不同间歇微波解冻方式对牦牛肉品质特性、脂质氧化的影响

Effects of Different Intermittent Microwave Thawing Methods on the Quality Characteristics and Lipid Oxidation of Yak Meat

  • 摘要: 为改善微波解冻对牦牛肉品质的影响,本文采用四种不同间歇微波解冻方式对牦牛肉进行解冻,测定并分析其牦牛肉营养品质及过氧化值(peroxide value,POV)、超氧化物歧化酶活性(superoxide dismutase,SOD)、挥发性盐基氮(total volatile base nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactants,TBARS)等指标的变化。结果表明:以方式1(每加热10 s停止10 s反复循环)解冻的牦牛肉解冻损失较少,蛋白质和脂肪含量优于其他解冻方式,牦牛肉的硬度、胶黏性和咀嚼性最小,分别为2612.115 g、1771.18 N和878.63 mJ,剪切力为69.59 N,pH为5.9,此时保鲜效果较好。相比室温解冻,方式1降低了牦牛肉的脂肪氧化程度,解冻的牦牛肉POV、TBARS值较小,分别为9.45 mmol/kg、0.36 mg/kg;SOD活性和TVB-N值与其他几种解冻方式之间差异性不显著(P>0.05)。因此,选择方式1进行解冻,在基础品质上更能够极大程度地降低解冻所导致牦牛肉的损伤。

     

    Abstract: In order to improve the effect of microwave thawing on yak meat quality, this paper mainly adopt four different intermittent microwave thawing methods to determine and analyze the indicator changes of the nutritional quality of yak meat and peroxide-value (POV), superoxide dismutase (SOD), total volatile base nitrogen (TVB-N), thiobarbituric acid reactants (TBARS). The results showed that the thawing loss of yak meat in mode 1 (heat 10 s and stop10 s as a cycle) was less, higher protein and fat content among the several thawing methods, and the hardness, viscosity and chewiness of yak meat were the smallest, which dates were 2612.115 g, 1771.18 N and 878.63 mJ respectively, with a shear force of 69.59 N and pH of 5.9. At the same time, the freshness preservation effect was better. Compared with room temperature thawing, the mode 1 reduced the degree of fat oxidation of yak meat, its POV and TBARS were 9.45 mmol/kg and 0.36 mg/kg respectively. But there was no significant data difference between SOD activity and TVB-N and other thawing methods (P>0.05). Therefore, choosing the mode 1 to thaw, which could greatly reduce the damage of yak meat caused by thawing in terms of basic quality.

     

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