热水协同超高压快速复鲜冷冻牛肉工艺优化

张璐; 潘见; 谢慧明; 孙忱; 李颖

doi:10.13386/j.issn1002-0306.2018.16.046

热水协同超高压快速复鲜冷冻牛肉工艺优化

合肥工业大学农产品生物化工教育部工程研究中心, 安徽合肥 230009

基金项目:

2015年佛山市科技创新团队项目(2015IT100015)。

详细信息

作者简介:
张璐(1993-),女,硕士研究生,研究方向:食品工艺,E-mail:17730224200@163.com。

通讯作者:
潘见(1955-),男,博士,教授,研究方向:农产品超级加工,E-mail:panxie163@163.com。

中图分类号: TS251.5⁺2
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出版历程
- 收稿日期: 2017-11-23
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-08-14

Optimization of Hot Water Synergy with Ultra-high Pressure Fast Reprocessed Frozen Beef

Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China

摘要

摘要: 目的:利用热水协同超高压快速复鲜冷冻牛肉,抑制重结晶。方法:以汁液损失率、肉色以及硬度值为指标,通过单因素以及正交优化得出最优复鲜工艺。结果:当采用热水温度40 ℃,压力150 MPa,保压时间40 min时,与常压解冻后的冷冻牛肉相比汁液损失率降低了10%,硬度降低了50%,肉色与新鲜牛肉无显著(p>0.1)色差。结论:按此复鲜工艺解冻复鲜后的牛肉显著(p<0.05)降低了汁液损失率以及肉的硬度,提升了解冻速率,抑制了重结晶,具有广阔的市场前景。
- 热水 /
- 超高压 /
- 快速解冻 /
- 复鲜 /
- 冷冻牛肉
Abstract: Objective:To thaw fresh frozen beef quickly and prolong the supply chain of frozen beef by ultra-high pressure(UHP)thawing technology. Methods:The optimum conditions were obtained by single factor and orthogonal array design experiments with juice loss rate,flesh color and hardness value as responses. Results:Frozen beef juice loss rate was decreased by 10%,hardness value was decreased by 50%,and flesh color was close to(p>0.1)fresh beef when the condition of temperature at 40 ℃ and pressure at 150 MPa for 40 min. Conclusion:Frozen beef juice loss rate and hardness value was decreased significantly(p<0.05)during the thawing process,which increased the thawing rate,decreased the recrystallization and presented broad potential market prospect.
- hot water /
- ultra-high pressure(UHP) /
- quick thawing /
- restore fresh /
- frozen beef