食品科学2016，Vol.37Issue(19)：1-7,7.DOI:10.7506/spkx1002-6630-201619001
快速冷冻工艺对牛肉品质和组织结构的影响
Effects of Fast Freezing on the Quality and Microstructure of Beef
摘要
Abstract
This study investigated and compared meat color, thawing loss, cooking loss, and shear force of beef subjected to normal freezing and quick freezing. The microstructure of frozen beef was also studied by HE staining, scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The results showed that theH value of bovine tendon muscle subjected to quick freezing-thawing process rose by only 0.9%, compared to as high as 9.4% for the normally frozen and thawed sample, suggesting a significant difference between both freezing methods (P< 0.05). Thawing loss of beef tendon muscle subjected to normal freezing was significantly higher than that of the sample subjected to fast freezing (P< 0.01). At the same time, cooking loss of beef tendon muscle subjected to normal freezing was also significantly higher than that of the samples subjected to fast freezing (P< 0.05). In addition, shear force of beef tendon muscle subjected to normal freezing was lower but not significantly than that of the quick-frozen and control groups. Electron microscopy results showed that normal freezing could result in noticeably bigger intermuscular gap and larger intermyofibrillar space in thawed beef when compared with fast freezing, and it also destroyed the cross-sectional area of muscle fibers. On the other hand, fast freezing could protect the bright color of beef and improve its eating quality. In addition, fast freezing could greatly reduce the size of ice crystals in meat, protect the microstructure of meat, and optimize the taste of meat.关键词
快速冷冻/牛肉/品质/结构Key words
fast freezing/beef/quality/structure分类
轻工纺织引用本文复制引用
冯宪超,周光宏..快速冷冻工艺对牛肉品质和组织结构的影响[J].食品科学,2016,37(19):1-7,7.基金项目
国家自然科学基金青年科学基金项目（31601497）；中国博士后基金项目 （）
