摘要
为探究不同解冻方式(静水解冻、流水解冻、空气解冻、4 ℃冰箱解冻、超声解冻、微波解冻)对冷冻藏羊肉品质的影响,测定分析解冻后藏羊肉的pH值、菌落总数、色差、解冻损失、蒸煮损失、离心损失、过氧化值、硫代巴比妥酸值、溶解度、表面疏水性、浊度、羰基、巯基的变化.结果发现4 ℃冰箱解冻可以维持较好的保水性,使得蛋白质变性程度最低,并且有利于保持藏羊肉的色泽.微波解冻对微生物的抑制效果最佳,但微波解冻使脂肪氧化最为严重.因此,4 ℃冰箱解冻是6种解冻方式中的最佳解冻方法,可有效维持藏羊肉的品质.
Abstract
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.
基金项目
青海省科技厅帅才科学家负责制项目(2022-NK-169)
NETL
NSTL
万方数据