热水协同超高压快速复鲜冷冻牛肉工艺优化

Optimization of Hot Water Synergy with Ultra-high Pressure Fast Reprocessed Frozen Beef

摘要: 目的:利用热水协同超高压快速复鲜冷冻牛肉,抑制重结晶。方法:以汁液损失率、肉色以及硬度值为指标,通过单因素以及正交优化得出最优复鲜工艺。结果:当采用热水温度40 ℃,压力150 MPa,保压时间40 min时,与常压解冻后的冷冻牛肉相比汁液损失率降低了10%,硬度降低了50%,肉色与新鲜牛肉无显著(p>0.1)色差。结论:按此复鲜工艺解冻复鲜后的牛肉显著(p<0.05)降低了汁液损失率以及肉的硬度,提升了解冻速率,抑制了重结晶,具有广阔的市场前景。

Abstract: Objective:To thaw fresh frozen beef quickly and prolong the supply chain of frozen beef by ultra-high pressure(UHP)thawing technology. Methods:The optimum conditions were obtained by single factor and orthogonal array design experiments with juice loss rate,flesh color and hardness value as responses. Results:Frozen beef juice loss rate was decreased by 10%,hardness value was decreased by 50%,and flesh color was close to(p>0.1)fresh beef when the condition of temperature at 40 ℃ and pressure at 150 MPa for 40 min. Conclusion:Frozen beef juice loss rate and hardness value was decreased significantly(p<0.05)during the thawing process,which increased the thawing rate,decreased the recrystallization and presented broad potential market prospect.