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静电增强两级低温回火：对冷冻滩羊肉品质的影响。

Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton.

作者信息

Zhang Yuanlv, Liu Guishan

机构信息

College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.

出版信息

Food Chem X. 2024 Oct 24;24:101926. doi: 10.1016/j.fochx.2024.101926. eCollection 2024 Dec 30.

DOI:10.1016/j.fochx.2024.101926
PMID:39525067
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11550020/
Abstract

The two-stage low-temperature tempering (TLT) and TLT assisted by electrostatic fields (TLT-1500/2000/2500/3000) were developed to investigate their effects on the quality of frozen Tan mutton. The results demonstrated that both TLT and TLT-1500/2000/2500/3000 significantly ( < 0.05) enhanced the tempering rate compared to refrigerator tempering (4 °C, RT). The analysis of tempering, cooking, and centrifugal losses, along with the evaluation of electrical conductivity, pH, and TVB-N, showed that the water retention capacity and freshness of Tan mutton treated with TLT-2500 were closest to those of fresh Tan mutton. Scanning electron microscopy analysis demonstrated that TLT-2500 best maintained the tissue integrity of Tan mutton, while low-field nuclear magnetic resonance analysis revealed it contained the highest immobile water and least free water. Furthermore, Tan mutton treated with TLT-2000 and TLT-2500 exhibited minimal lipid oxidation and color change. In contrast, the most significant changes in all indicators were observed after RT.

摘要

为了研究两段式低温回火（TLT）以及静电场辅助的两段式低温回火（TLT-1500/2000/2500/3000）对冷冻滩羊肉品质的影响，开展了相关实验。结果表明，与冰箱回火（4℃，RT）相比，TLT以及TLT-1500/2000/2500/3000均显著（<0.05）提高了回火速率。对回火损失、烹饪损失和离心损失进行分析，并评估电导率、pH值和TVB-N，结果显示，经TLT-2500处理的滩羊肉的保水能力和新鲜度最接近新鲜滩羊肉。扫描电子显微镜分析表明，TLT-2500能最好地保持滩羊肉的组织完整性，而低场核磁共振分析显示其结合水含量最高，自由水含量最低。此外，经TLT-2000和TLT-2500处理的滩羊肉的脂质氧化和颜色变化最小。相比之下，RT处理后所有指标的变化最为显著。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/c84cda1e7ca1/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/06fb2f89af7c/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/2773757cd54a/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/2326834b3826/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/2fb43ec5147d/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/3904a4568893/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/c84cda1e7ca1/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/06fb2f89af7c/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/2773757cd54a/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/2326834b3826/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/2fb43ec5147d/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/3904a4568893/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d83d/11550020/c84cda1e7ca1/gr6.jpg

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本文引用的文献

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Compr Rev Food Sci Food Saf. 2023 Jul;22(4):3444-3477. doi: 10.1111/1541-4337.13194. Epub 2023 Jun 12.
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Compr Rev Food Sci Food Saf. 2023 Jan;22(1):107-134. doi: 10.1111/1541-4337.13064. Epub 2022 Nov 1.
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