冻肉和冻鸡肉反复冻融对接种微生物和肉品质的影响。
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality.
机构信息
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; National Food Research Centre, P. O. Box 213, Khartoum North, Sudan.
College of Food and Biotechnology, Wuhan, Institute of Design and Science, Wuhan, 430205, China.
出版信息
Meat Sci. 2021 May;175:108453. doi: 10.1016/j.meatsci.2021.108453. Epub 2021 Jan 28.
The objective of this study was to investigate the effects of repeated freeze-thaw cycles on microorganisms, amino acid composition profile, chemical composition, mineral concentrations, water mobility, and fat of beef and chicken meats. Pure cultures of specific fungi and bacteria were separately injected into the minced meat. Apart from Pseudomonas, the total count of microorganisms significantly increased (P < 0.05) during refreezing treatment with the increase of storage period in both beef and chicken meats. During freezing treatment, the total count of Staphylococcus aureus, spore forming bacteria, and lactic acid bacteria were meat-type dependent. In conclusion, freeze-thaw cycles increased the microbial counts and decreased the water holding capacity, amino acids, and mineral concentrations of beef and chicken meats.
本研究旨在探讨反复冻融循环对牛肉和鸡肉中微生物、氨基酸组成、化学成分、矿物质浓度、水分流动性和脂肪的影响。将特定真菌和细菌的纯培养物分别注入绞碎的肉中。除了假单胞菌外，在牛肉和鸡肉中，随着贮藏期的延长，微生物总数在反复冻融处理中显著增加（P<0.05）。在冷冻处理中，金黄色葡萄球菌、芽孢形成菌和乳酸菌的总数与肉类类型有关。总之，冻融循环会增加微生物数量，降低牛肉和鸡肉的保水性、氨基酸和矿物质浓度。
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