食品与机械2025，Vol.41Issue(2)：108-114,7.DOI:10.13652/j.spjx.1003.5788.2024.80430
冷冻条件对预制红烧牛肉水分及风味的影响
Effect of freezing conditions on moisture and flavor of pre-cooked braised beef
摘要
Abstract
[Objective]To retain the sensory quality and nutrients of pre-cooked braised beef.[Methods]The effect of freezing conditions(-20℃for 24 h,-80℃for 1,3,5 h)on the moisture and flavor of pre-cooked braised beef is studied by electronic nose,SPME-GC-MS,and low-field nuclear magnetic resonance.[Results]As the freezing temperature is lower,the moisture and flavor lose less.51,45,50,49,and 47 volatile flavor substances are detected in the control group,-20℃freezing group for 24 h,and-80℃quick-freezing group for 1,3,and 5 h,respectively.The braised beef frozen at-80℃for 1 h is the closest to the control group in terms of moisture content and volatile flavor substances.Electronic nose principal component analysis(PCA)shows that the flavor of the braised beef frozen at-80℃for 1 h is similar to that of the control group.[Conclusion]It is suggested that the production enterprises should choose to maintain the product quality of pre-cooked braised beef by freezing it at-80℃for 1 h.关键词
预制红烧牛肉/冷冻/水分/挥发性风味物质Key words
pre-cooked braised beef/frozen/moisture/volatile flavor substance引用本文复制引用
杨淑莹,查恩辉,张硕,何珊..冷冻条件对预制红烧牛肉水分及风味的影响[J].食品与机械,2025,41(2):108-114,7.基金项目
辽宁省教育厅基本科研项目(重点项目)(编号:LJKZ0802) （重点项目）
