摘要
以不同温度(-18℃和-38℃)条件浸渍冷冻和空气冷冻土豆烧牛肉菜肴,通过理化品质测定、微观结构观察及感官评价,探究不同冻结方式对土豆烧牛肉菜肴品质的影响。结果表明:与-18℃相比,-38℃冷冻有助于维持土豆烧牛肉菜肴品质,浸渍冷冻菜肴品质显著优于空气冷冻。-38℃浸渍冷冻样品中牛肉、土豆的冻结时间较-18℃空气冷冻分别缩短了96.02%、97.34%,通过冰晶生成阶段时间分别为9.67、10.92 min,提高了样品整体冻结速率;该条件下样品中牛肉、土豆L、a、b值更接近未冷冻的样品,牛肉硬度、弹性均显著高于其他冷冻处理组(P<0.05),剪切力为25.35 N,更接近未冷冻样品(26.70 N),保持了牛肉较好的韧性;土豆硬度为341.95 g,显著高于空气冷冻样品(P<0.05),质地最好。扫描电镜结果显示,-38℃浸渍冷冻后牛肉的肌纤维未出现断裂,纤维束之间的间隙最小,排列整齐,土豆的细胞轮廓清晰,结构紧凑完整。浸渍冷冻后样品的整体感官评分均高于空气冷冻,其中-38℃浸渍冷冻后样品中牛肉、土豆的评分分别为88.80、86.80分,具有更高的可接受性。该结果可为工业化菜肴冷冻锁鲜加工技术开发提供理论依据。
The effects of immersion freezing and air freezing at different temperatures(-18 and-38℃)on the quality of braised beef with potato were studied by physicochemical measurements,microstructural observation and sensory evaluation.The results showed that freezing at-38℃maintained better quality of braised beef with potato compared with freezing at-18℃,and immersion freezing was significantly superior to air freezing.The freezing time of beef and potato in the dish under-38℃immersion freezing was shortened by 96.02%and 97.34%,respectively,compared with air freezing at-18℃,and the time required to pass through the maximum ice crystal formation zone for beef and potato was 9.67 and 10.92 min,respectively,suggesting improved freezing rate of the dish.Under this condition,the L,a and b values of beef and potato were closer to those of the unfrozen dish;the hardness and elasticity of beef were significantly higher than those of the other frozen treatment groups(P<0.05),and the shear force was 25.35 N,which was closer to that of the unfrozen sample(26.70 N),indicating good toughness of beef;the hardness of potato was 341.95 g,which was significantly higher than that of(P<0.05)air-frozen samples,indicating good texture.Scanning electron microscopy(SEM)showed that beef muscle fibers were not broken after immersion freezing at-38℃,the gap between muscle fiber bundles was the smallest,arranged in an orderly manner;the cell contour of potato was clear and compact.The overall sensory score of the immersionfrozen sample was higher than that of the air-frozen one,and the sensory scores of beef and potato in the dish after-38℃immersion freezing were 88.80 and 86.80 points,respectively,indicating higher acceptability.These findings provide a theoretical basis for the development of freezing preservation technologies for industrialized Chinese dishes.
作者
崔立业
林珩迅
胡小佳
陈金玉
陈勇
杨一苹
关文强
张春晖
李侠
CUI Liye;LIN Hengxun;HU Xiaojia;CHEN Jinyu;CHEN Yong;YANG Yiping;GUAN Wenqiang;ZHANG Chunhui;LI Xia(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Comprehensive Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第20期232-238,共7页
Food Science
基金
“十四五”国家重点研发计划重点专项(2023YFD2100700)。
关键词
土豆烧牛肉
空气冷冻
浸渍冷冻
菜肴品质
braised beef with potatoes
air freezing
immersion freezing
dish quality
