肉类研究2025，Vol.39Issue(4)：40-47,8.DOI:10.7506/rlyj1001-8123-20241017-268
液态冻眠技术对红烧牛肉料理包贮藏品质的影响
Preservation Effect of Liquid Cryogenic Freezing Technology on Braised Beef Sauce Packet
摘要
Abstract
In order to explore the application potential of liquid cryogenic freezing technology in the freezing treatment of prefabricated dishes,the effects of liquid frozen fast freezing versus refrigerator freezing on the preservation of braised beef were examined in comparison with fresh braised beef and braised beef refrigerated(4℃)for 24 h.Braised beef subjected to liquid cryogenic freezing(at-25℃,OG group)or refrigerator freezing(at-18℃,FG group)was stored at-18℃for up to 30 days.The texture,color,moisture content,sensory quality,protein secondary structure and volatile components of braised beef were determined after 10,20 and 30 days.The results showed that the hardness,chewiness and springiness of braised beef decreased during storage,the decrease being smaller in OG group than FG group.For both groups,the brightness value increased first and then decreased during storage,while the redness and yellowness values showed a downward trend,smaller changes being observed for OG group.After 30 days of freezing,the moisture content of the FG group decreased from 67.45%to 49.84%,and that of the OG group from 66.75%to 57.73%.As storage time increased,the relative content of β-sheet decreased and that of random coil increased for both frozen groups,the structural stability of protein being better in OG group than FG group.Furthermore,differences in the composition of volatile substances were perceived between both frozen groups and chilled braised beef,suggesting that the two freezing methods are insufficient in maintaining the flavor of braise beef.To sum up,liquid cryogenic freezing was superior to regular freezing in maintaining the texture properties and water holding capacity of braised beef while playing a positive role in slowing down color changes and maintaining the structural stability of protein.关键词
红烧牛肉料理包/冻藏/液态冻眠/贮藏品质/预制菜Key words
braised beef sauce packet/frozen storage/liquid cryogenic freezing/storage quality/prefabricated dishes分类
轻工纺织引用本文复制引用
回学宽,崔守富,邢艳霞,祝贺..液态冻眠技术对红烧牛肉料理包贮藏品质的影响[J].肉类研究,2025,39(4):40-47,8.基金项目
山东省重点研发计划乡村振兴科技创新提振行动计划项目(2023TZXD046) （2023TZXD046）
肉牛高效高值生产全产业链关键技术集成创新与示范项目(YDZX2022122) （YDZX2022122）
高青黑牛产品加工与品质提升技术中心项目(2021SNPT0007) （2021SNPT0007）
