Effects of Different Thawing Methods on the Quality of Tibetan Mutton
In order to explore the different thawing methods(static water thawing,water thawing,air thawing,4 ℃ refrigerator thawing,ultrasonic thawing,microwave thawing)on the influence of frozen Tibetan mutton quality,the pH,total bacterial count,color difference,thawing loss,cooking loss,centrifugal loss,peroxide value,sulfur barbituric acid value,solubility,surface hydrophobicity,turbidity,carbonyl,sulfhydryl change were determined and analyzed after thawing.The results revealed that 4 ℃refrigerator thawing can maintain better water retention,make the lowest degree of protein degeneration,and maintain the color of Tibetan mutton.Microwave thawing exhibieed the best inhibitory effect on microorganisms,but microwave thawing makes fat oxidation the most serious.Therefore,4 ℃ refrigerator thawing is the best of the 6 thawing methods,which can effectively maintain the quality of Tibetan mutton.
Tibetan muttonthawing methodsqualitylipid oxidationmyofibrillar protein oxidation
NETL
NSTL
万方数据
