福建农业学报2025，Vol.40Issue(7)：728-735,8.DOI:10.19303/j.issn.1008-0384.2025.07.010
不同解冻方式对滩羊肋排冷藏期肉色的影响
Quality Improvements by Thawing Treatments on Frozen Lamb Ribs in Refrigerated Storage
摘要
Abstract
[Objective]Thawed lamb chops are prone to quality deterioration during refrigerated storage.This study investigated the effects of different thawing methods on color changes in lamb chops during storage.[Methods]Film-wrapping or high humidity treatments,in comparison to no treatment CK,on Tan lamb ribs thawing was applied to determine their effect on the quality of frozen-thawed meat.The frozen ribs were either wrapped in a plastic barrier film or pre-sprayed with a mixture of anti-osmosis water,NaOH solution,and pH 10 alkaline electrolyzed water in a modified atmosphere package prior to storage.Discoloration,oxidation level,and water binding state of the meat in a storage for 6 days were monitored.Meat color was measured using a colorimeter,lipid and protein oxidation by chemical analysis,and water binding by low-field nuclear magnetic resonance(NMR).[Results]Film-wrapping and high-humidity(alkaline electrolyzed water)treatments on the frozen lamb ribs significantly increased a*after the refrigerated storage at 4 oC.In day 6,the a*values were 1.40-fold and 1.54-fold higher than than those of CK,respectively,And the lipid and protein oxidation were also significantly lower.The NMR distinguished the bound,immobiled,and free water in the muscle tissue showing a significantly reduced proportion of bound water with an increased immobile water of the total moisture content.[Conclusion]Film-wrapping thawing and high-humidity thawing with alkaline electrolyzed water significantly delayed the browning of lamb muscle tissue and inhibited the increase in oxidation levels.关键词
解冻/碱性电解水/气调包装/肉色/羊排Key words
thawing/alkaline electrolyzed water/modified atmosphere packaging/meat color/lamb chop分类
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黄知几,王榕,陈秉彦,祝乐为,李欣蔚,林怡秦,林丽娟,刘芸,林晓姿..不同解冻方式对滩羊肋排冷藏期肉色的影响[J].福建农业学报,2025,40(7):728-735,8.基金项目
福建省农业科学院自由探索科技创新项目(ZYTS202418) （ZYTS202418）
福建省农业科学院科技创新团队建设项目(CXTD2021016-1) （CXTD2021016-1）
