食品工业科技2024，Vol.45Issue(20)：49-58,10.DOI:10.13386/j.issn1002-0306.2023110149
低压静电场协同低温高湿解冻对牛肉嫩度和持水性的影响
Effects of Low Voltage Electrostatic Field Combined with Low Temperature and High Humidity Thawing on Beef Tenderness and Water Retention
摘要
Abstract
To investigate the effects of a low-pressure electrostatic field combined with low temperature and high humidity on beef tenderness,this study utilized bovine longissimus dorsi muscle as the experimental material.The analysis included low-pressure electrostatic field thawing(at a temperature of4℃ and relative humidity of 50％),low temperature and high humidity thawing(at a temperature of 4 ℃ and relative humidity of 98％),low-pressure electrostatic field combined with low temperature and high humidity thawing(temperature 4 ℃ and relative humidity 98％),and low temperature thawing(temperature 4 ℃ and relative humidity 50％).The parameters examined encompassed shear force,texture,water distribution,water content,water holding capacity,and sensory evaluation of frozen beef.The findings revealed that low-voltage electrostatic field combined with low-temperature and high-humidity thawing exhibited the shortest thawing time(804 min)compared to the other three thawing methods.The thawing loss(2.06％),cooking loss(26.09％),and centrifugation loss(15.00％)were significantly lower than the other three thawing methods(P＜0.05).The shear force values for vertical muscle fibers(95.46 N)and parallel muscle fibers(41.69 N)were the lowest,while water content(68.31％)was the highest,indicating superior tenderness quality.Sensory evaluation results indicated that the tissue state,odor,elasticity,and color of meat samples thawed by low-voltage electrostatic field combined with low temperature and high humidity were superior to those of other thawing methods,with the overall acceptability being the highest.关键词
冷冻牛肉/低压静电场/低温高湿解冻/协同作用/持水性/嫩度Key words
frozen beef/low-pressure electrostatic field/low temperature and high humidity thawing/synergistic effect/water retention/tenderness分类
轻工纺织引用本文复制引用
李晴晴,白小佳,林珩迅,张春晖,夏双梅,李侠..低压静电场协同低温高湿解冻对牛肉嫩度和持水性的影响[J].食品工业科技,2024,45(20):49-58,10.基金项目
国家重点研发计划项目(2021YFD2100803-01) （2021YFD2100803-01）
"许昌英才计划"第四批创新人才团队项目(2024XCH2300702-01). （2024XCH2300702-01）
