高压静电解冻技术对牛肉品质的影响研究

摘要

【Objective】The objective was to study the beef quality affected by high voltage electrostatic field and then to provide the theory basis for the extension and application of this technology.【Method】The outside ridge beef of the same cattle thawed with high voltage electrostatic field device and ordinary refrigerators were thawed.The thawing time and meat quality were analyzed.【Result】The results showed that the thawing time with HVEF device refrigerator was shorter 16.67% and the losing water rate of thawing reduced 7.0% compared with that of ordinary refrigerator;The appearance of the test specimens wiht HVEF was fresher than that of the control group,the value of meat color showed significantly different,but pH and shear force value,the cooked meat rate had no obvious difference between the two groups.There was no significant difference in the indexes on thawing beef of HVEF compared to before freezing.【Conclusion】This study provided theoretical references for the enterprise of beef processing applying HVEF thawing and refresh beef to substitute frozen beef.%[目的]为了探讨高压静电解冻牛肉对其品质的影响,从而对此技术的推广应用提供理论依据。[方法]采用带有高压静电技术（HVEF）装置的冰箱和普通冰箱解冻同一头牛的外脊部位肉样,通过比较解冻时间和肉质分析结果。[结果]表明,带有高压静电装置的冰箱解冻牛肉比较普通冰箱解冻牛肉时间缩短16.67%,解冻失水率减少7.0%;高压静电技术（HVEF）组试验样品牛肉较对照组外观新鲜,肉色值差异显著;pH值、剪切力值、熟肉率两组之间差异不显著;高压静电解冻的牛肉各项指标与冻结前牛肉差异不显著。[结论]本试验为高压静电技术（HVEF）解冻复鲜牛肉替代冷鲜牛肉销售,提供了理论依据。