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食品研究与开发:2024,45(7):1-9
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模拟冷链物流过程中温度波动对牛肉丸品质劣变及干耗的影响
(1.合肥工业大学 食品与生物工程学院,安徽 合肥 230031;2.合肥工业大学 动物源食品绿色制造与资源挖掘安徽省重点实验室,安徽 合肥 230031)
Simulation of the Impact of Temperature Fluctuations on Quality Deterioration and Drying Loss of Beef Meatballs During Cold Chain Logistics
(1.School of Food and Biological Engineering,Hefei University of Technology,Hefei 230031,Anhui,China;2.Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province,Hefei University of Technology,Hefei 230031,Anhui,China)
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投稿时间:2023-10-09    
中文摘要: 该文以冷冻牛肉丸为研究对象,探讨冷链温度波动对肉类预制菜冻藏损耗的加速效应。研究结果表明,温度波动会加速牛肉丸的色泽和质构变化,促进蛋白质和脂质的氧化,随贮藏时间(0~38 d)延长,牛肉丸硬度、咀嚼性和弹性的降低在温度波动组较为突出。脂质氧化指标硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值结果表明,温度波动组的牛肉丸脂质氧化程度更高。恒温组与温度波动组的巯基含量由初始的1.121 μmol/g 分别降至0.941 μmol/g 与0.607 μmol/g,表明蛋白质氧化程度的增加。贮藏末期,在温度波动条件下样品的干耗损失率相较于恒温组高出2.47%,离心损失率和蒸煮损失率较恒温组分别增加0.8%与1.54%,同时冰晶直径增大,自由水流失增多,总含水量降低。综上所述,温度波动会加速牛肉丸的品质劣化和冰晶生长。
中文关键词: 冷链物流  温度波动  牛肉丸  干耗  品质
Abstract:This study examined the impact of temperature fluctuations in the cold chain on the storage loss of frozen beef meatballs,a common type of pre-prepared meat dish.The results indicated that temperature fluctuations accelerated the changes in color and texture of beef meatballs and promoted the oxidation of proteins and lipids,and with the extension of storage time(0-38 d),there was a significant decrease in hardness,chewiness,and elasticity of beef meatballs in the temperature fluctuation group.The thiobarbituric acid reactive substances(TBARS,lipid oxidation index)assay found that the degree of lipid oxidation of beef meatballs in the temperature fluctuation group was higher.The thiol content in the constant temperature group and the temperature fluctuation group decreased from the initial 1.121 μmol/g to 0.941 μmol/g and 0.607 μmol/g,respectively,indicating an increase in the degree of protein oxidation.At the end of storage,the drying loss rate of samples in the temperature fluctuation group was 2.47% higher than that in the constant temperature group,and the centrifugal loss rate and cooking loss rate were increased by 0.8% and 1.54%,respectively.Additionally,there were elevated ice crystals in diameter and more loss of free water,and the total water content was reduced.In summary,temperature fluctuations accelerated the quality deterioration and ice crystal growth of beef meatballs.
文章编号:202407001     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(32101992)
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