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中国精品科技期刊2020
刘萌, 马长明, 余小领, 程佳佳, 侯俐楠, 马汉军, 赵良. 宰后不同时间冷冻和冻结速率对牛肉食用品质的影响[J]. 食品工业科技, 2015, (15): 321-325. DOI: 10.13386/j.issn1002-0306.2015.15.059
引用本文: 刘萌, 马长明, 余小领, 程佳佳, 侯俐楠, 马汉军, 赵良. 宰后不同时间冷冻和冻结速率对牛肉食用品质的影响[J]. 食品工业科技, 2015, (15): 321-325. DOI: 10.13386/j.issn1002-0306.2015.15.059
LIU Meng, MA Chang-ming, YU Xiao-ling, CHENG Jia-jia, HOU Li-nan, MA Han-jun, ZHAO Liang. Effect of freezing at different time postmortem and freezing rate on the eating quality of beef[J]. Science and Technology of Food Industry, 2015, (15): 321-325. DOI: 10.13386/j.issn1002-0306.2015.15.059
Citation: LIU Meng, MA Chang-ming, YU Xiao-ling, CHENG Jia-jia, HOU Li-nan, MA Han-jun, ZHAO Liang. Effect of freezing at different time postmortem and freezing rate on the eating quality of beef[J]. Science and Technology of Food Industry, 2015, (15): 321-325. DOI: 10.13386/j.issn1002-0306.2015.15.059

宰后不同时间冷冻和冻结速率对牛肉食用品质的影响

Effect of freezing at different time postmortem and freezing rate on the eating quality of beef

  • 摘要: 采用均匀实验设计,以宰后时间和冻结速率为考察因素,以牛背最长肌为原料,探讨宰后放置不同时间进行冷冻和不同冻结速率对解冻后牛肉食用品质的影响规律。结果表明,宰后时间和冻结速率对冻结肉样的蒸煮损失、p H、a*值和剪切力值均有显著影响(p<0.05),但对肉样的L*值、b*值影响不显著(p>0.05)。当保持冻结速率一定时,肉样解冻后的蒸煮损失和p H均随着宰后时间的增加而增加,a*值和剪切力随宰后时间的延长而降低,宰后时间对肉样的解冻汁液流失无显著影响(p>0.05);当保持宰后时间一定时,冻结肉样的解冻汁液流失、蒸煮损失、p H、a*值和剪切力值均随着冻结速率的增大而降低。 

     

    Abstract: In this study,uniform design was applied to examine the effect of freezing at different time postmortem and freezing rate on the eating quality of beef longissiumus dorsi.Thawing loss,cooking loss,p H,color,shear force of beef were investigated. Results showed that the freezing at different time postmortem and freezing rate had significant influence on thawing loss,cooking loss,p H,a*value and shear force and the effect existed obvious interaction( p < 0.05),but not on L*value and b*value( p > 0.05).As the freezing time postmortem increased,the cooking loss,p H increased,while a*value and shear force changed conversely. The postmortem time had no significant effect on thawing loss( p > 0.05). At the same time postmortem,the thawing loss,cooking loss,p H,a*value,shear force decreased with the freezing rate increased.

     

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