作　　者： ; ; ; ; (赖望航）;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《食品工业科技》 2013年第24期334-338,共5页

摘　　要： 从宏观结构和微观结构等方面来探讨真空预冷(不同的预冷终温,2、4、6℃)与传统的预冷方式对新鲜牛肉品质的影响。结果表明,真空预冷后牛肉的失水率高于其他的预冷方式,且真空预冷的终温越低,失水率越高,不同的预冷方式对失水率差异性显著(p<0.05)。真空预冷的降温速度分别是-18℃冷库预冷和0℃冷库预冷的2倍和8倍左右。综合质构TPA指标、色差、蛋白质变性等理化指标,发现不同的预冷方式对牛肉均存在显著性差异(p<0.05),除水分损失较大之外,真空预冷对牛肉品质的影响较小,其中真空预冷终温至4℃时较其他的预冷方式更接近新鲜牛肉的理化指标。结论:真空预冷作为一种快速的蒸发预冷技术适合于牛肉胴体的预冷。 The influence of vacuum cooling and conventional cooling at fresh beef was investigated in this study from macro- and micro-structure. The experiment was designed to evaluate the effect of different final temperature by vacuum cooling on the physical and chemical indexes of fresh beef,respectively. The water loss of fresh beef at vacuum cooling was more higher relative to the conventional cooling method. Water loss of fresh beef at different precooling way had the significant difference（p〈0.05）. The more lower final temperature at vacuum cooling was,the higher water loss would be. The vacuum cooling rate was 2 and 8 times than the - 18℃ and 0℃ cold storage precooling respectively. Different cooling ways had the significant different（p〈0.05） by comparing some important indexes like TPA value,protein denaturation degree and value of chromatism.ln addition to the more water loss ,vacuum cooling had less effect on the quality of fresh beef. Vacuum cooled the fresh beef to 4℃ was more close to the physical and chemical index of fresh beef. If some effective measure could be taken to reduce the water loss ,then vacuum cooling would play an important role on fresh beef due to the slight damage in quality and nutrition. Vacuum cooling was a rapid evaporative cooling technique,which could be applied to fresh beef.

关 键 词： 新鲜牛肉 真空预冷 传统预冷 终温 理化指标

领　　域： [轻工技术与工程] [轻工技术与工程]