食品工业科技2024，Vol.45Issue(12)：38-46,9.DOI:10.13386/j.issn1002-0306.2023070044
不同间歇微波解冻方式对牦牛肉品质特性、脂质氧化的影响
Effects of Different Intermittent Microwave Thawing Methods on the Quality Characteristics and Lipid Oxidation of Yak Meat
摘要
Abstract
In order to improve the effect of microwave thawing on yak meat quality,this paper mainly adopted four different intermittent microwave thawing methods to determine and analyze the indicator changes of the nutritional quality of yak meat and peroxide-value(POV),superoxide dismutase(SOD),total volatile base nitrogen(TVB-N),thiobarbituric acid reactants(TBARS).The results showed that the thawing loss of yak meat in mode 1(heat 10 s and stop 10 s as a cycle)was less,higher protein and fat content among the several thawing methods,and the hardness,viscosity and chewiness of yak meat were the smallest,which dates were 2612.115 g,1771.18 N and 878.63 mJ respectively,with a shear force of 69.59 N and pH of 5.9.At the same time,the freshness preservation effect was better.Compared with room temperature thawing,the mode 1 reduced the degree of fat oxidation of yak meat,its POV and TBARS were 9.45 mmol/kg and 0.36 mg/kg respectively.But there was no significant data difference between SOD activity and TVB-N and other thawing methods(P＞0.05).Therefore,choosing the mode 1 to thaw,which could greatly reduce the damage of yak meat caused by thawing in terms of basic quality.关键词
牦牛肉/间歇微波解冻/理化特性/脂肪氧化Key words
yak meat/intermittent microwave thawing/physical and chemical properties/fat oxidation分类
轻工纺织引用本文复制引用
张诗琦,杨尚霖,王翔宇,陈炼红..不同间歇微波解冻方式对牦牛肉品质特性、脂质氧化的影响[J].食品工业科技,2024,45(12):38-46,9.基金项目
国家重点研发计划项目(2021YFD1600205). （2021YFD1600205）
