食品科学2024，Vol.45Issue(8)：321-330,10.DOI:10.7506/spkx1002-6630-20230627-210
原料肉冻藏品质劣变机制及其改善策略
Deterioration Mechanism of and Improvement Strategies for Frozen Meat
摘要
Abstract
During the freezing,storage,and thawing process,physicochemical changes occur in raw meat,which will inevitably lead to quality deterioration mainly including decreased water-holding capacity and the deterioration of color and texture.The quality deterioration can be effectively reduced by novel freezing and its assistive technologies.This article summarizes the quality deterioration mechanism of raw meat during freezing and frozen storage,and reviews the approaches for improving frozen meat quality,such as novel freezing techniques,cryoprotectants,novel packaging techniques and novel thawing techniques,which will provide a theoretical basis and technical guidance for improving the quality of frozen meat.关键词
原料肉/冷冻/冻藏/品质/抗冻保护剂/辅助冷冻技术Key words
raw meat/freezing/frozen storage/quality/cryoprotectants/assisted freezing techniques分类
轻工纺织引用本文复制引用
刘嘉琪,王慧平,张鑫,孔保华,陈倩..原料肉冻藏品质劣变机制及其改善策略[J].食品科学,2024,45(8):321-330,10.基金项目
黑龙江省"百千万"工程重大科技专项(2020ZX07B02 （）
2021ZX12B05) （）
