食品与发酵工业2025，Vol.51Issue(20)：26-34,9.DOI:10.13995/j.cnki.11-1802/ts.042185
胶原抗冻肽对反复冻融牛肉饼品质的影响
Effect of collagen antifreeze peptides on the quality of beef patties during multiple freeze-thaw cycles
摘要
Abstract
In this study,bovine hide collagen antifreeze peptides were employed as a protective agent to investigate their impact on the moisture state,freezing characteristics,tissue structure,and edible quality of beef patties during repeated freeze-thaw cycles.The re-sults showed that collagen antifreeze peptides lowered the freezing point and crystallization enthalpy of beef patties,promoting the formation of finer and more uniform ice crystals during freezing.They also inhibited ice crystal growth and recrystallization during repeated freeze-thaw cycles,thereby minimizing tissue damage.Additionally,they prevented the conversion of immobilized water to free water and reduced beef patties' dehydration,significantly enhancing water-holding capacity(P＜0.05).Moreover,the peptides delayed the decline in hard-ness,elasticity,and resilience(P＜0.05),preserving the beef patties' desirable texture.They also postponed protein and lipid oxidation,significantly reducing the accumulation of amines,hydroperoxides,and malondialdehyde(P＜0.05)and delaying spoilage and color de-terioration.In conclusion,bovine hide collagen antifreeze peptides effectively maintain the quality of beef patties during repeated freeze-thaw cycles.This research provides a valuable theoretical basis for the development of high-quality frozen meat products.关键词
胶原抗冻肽/牛肉饼/冻融/水分分布/肉品品质Key words
collagen antifreeze peptides/beef patties/freezing-thawing cycles/water distribution/meat quality引用本文复制引用
张悦悦,何龙,王欣悦,张丽,韩玲,余群力..胶原抗冻肽对反复冻融牛肉饼品质的影响[J].食品与发酵工业,2025,51(20):26-34,9.基金项目
国家自然科学基金项目(32060553) （32060553）
国家重点研发计划子课题项目(2021YFD1600200-02) （2021YFD1600200-02）
国家现代农业产业技术体系(CARS-37) （CARS-37）
兰州市青年科技人才创新项目(2024-QN-176) （2024-QN-176）
