食品工业科技Issue(13)：30-35,41,7.DOI:10.13386/j.issn1002-0306.2017.13.006
反复冻融处理对羊肉臊子品质特性的影响
Effects of repeated freezing and thawing on quality characteristics of fired and diced mutton
摘要
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 pH 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.关键词
低场核磁共振/反复冻融/羊肉臊子/品质Key words
low field NMR/freeze-thaw cycles/fired and diced mutton/quality characteristics分类
轻工纺织引用本文复制引用
柏霜,张同刚,罗瑞明,尤丽琴..反复冻融处理对羊肉臊子品质特性的影响[J].食品工业科技,2017,(13):30-35,41,7.基金项目
“十二五”国家科技支撑计划项目“新丝路经济带清真食品生产技术升级、品牌创新关键技术研究及示范”(2015BAD29B05). （2015BAD29B05）
