解冻方法对原料肉品质及蛋白质结构影响的研究进展

Research Progress on Effects of Thawing Method on Meat Quality and Protein Structure of Raw Materials

摘要: 解冻是将原料肉中形成的冰晶融化为水并恢复其冷冻前状态的过程。解冻对肉类持水力、色泽、嫩度及质构特性等品质方面产生影响,而品质变化是肌肉蛋白质结构变化的外在表现。本文简述了肉制品加工过程中常用解冻方法的优缺点,通过分析解冻过程中蛋白质结构变化解释解冻方法引起肉类品质变化的机理,为正确选择解冻方法和提高原料肉品质提供理论支持。

Abstract: Thawing is the process of melting ice crystals formed in raw meat into water and restoring its pre-freezing state. The effects of thawing on meat quality are mainly in the aspects of water holding,color,tenderness and texture properties. Quality change is the external manifestation of muscle protein structure change. This paper briefly describes the advantages and disadvantages of the common thawing methods in meat products. By analyzing the changes of protein structure in thawing process,this paper explained the mechanism of thawing method causing meat quality changes,and provided theoretical support for the correct selection of thawing methods and the improvement of raw meat quality.