Effects of repeated freezing and thawing on quality characteristics of fired and diced mutton
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摘要: 研究反复冻融对羊肉臊子品质特性的影响。结果表明:反复冻融期间p H变化不显著（p>0.05）。随着冻融次数的增加,羊肉臊子解冻汁液损失显著下降（p<0.05）,影响羊肉臊子的嫩度与色泽,最终导致羊肉臊子的全质构特性变差,硬度与剪切力随冻融次数的增加而趋于稳定（p>0.05）,反复冻融后解冻损失率率、剪切力、TVB-N值、TBARS值、L*值、a*值、b*值、硬度、弹性、胶黏性和咀嚼性与未冻融羊肉臊子差异显著（p<0.05）。低场核磁共振T2弛豫时间分析显示,其不易流动水占比显著下降（p<0.05）。以上结果说明反复冻融使羊肉臊子食用品质显著下降。Abstract: To study the effect of repeated freezing and thawing on the quality characteristics of fired and diced mutton. The results showed that there was no significant change in p H during repeated freeze-thaw cycles ( p > 0.05) . With the increase of freezing and thawing times, the loss of thawed juice decreased significantly ( p < 0.05) , which affected the tenderness and color of fired and diced mutton, resulting in the deterioration of the whole texture of the fired and diced mutton. The hardness and shear force stabilized with the increase of freezing and thawing times ( p > 0.05) . The rate of thawing loss, shear rate, TVB-N value, TBARS value, L*value, a*value, b*value, hardness, elasticity, adhesion and chewiness of the thawed group were significant different form the control ( p < 0.05) .Low-field nuclear magnetic resonance T2 relaxation time analysis showed that the T23 was significantly decreased ( p < 0.05) .The above results showed that the freezing and thawing of fired and diced mutton has a significant decrease in the quality of the food.
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Keywords:
- low field NMR /
- freeze-thaw cycles /
- fired and diced mutton /
- quality characteristics
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