不同解冻方式对羊肉臊子品质特性的影响

摘要

The effects of 6 different thawing methods including natural thawing,thawing in water,thawing in flowing water,microwave thawing,low-temperature thawing and ultrasonic thawing on quality characteristics of fried and diced mutton are investigated.The changes in basic eating quality,TPA textural properties,TVB-N value and TBARS value are analyzed among these thawed samples.The results show that significant correlations exist among textural properties,basic eating quality,TBARS value and TVB-N value.Different thawing methods exert a certain impact on quality changes of fried and diced mutton.There are significant differences in thawing loss rate,shear stress,a* value,b* value,TVB-N value,hardness,springiness,gumminess and chewiness comparing with natural thawing (P<0.05).The pH value,L* value,water-holding capacity,TBARS value of the thawed samples are not significantly different from those of natural thaw group(P>0.05).Among the 6 thawing methods,thawing in water and thawing in flowing water not only maintain better tenderness and color,but also keep the thawing loss rate,shear stress and TBARS value at a low level.Thawing loss rate of microwave thawing is high,and the texture characteristics are poor.Compared with other thawing methods,thawing in water and thawing in flowing water are more suitable to maintain the quality of fried and diced mutton.%研究自然解冻、静水解冻、流水解冻、微波解冻、低温解冻和超声波解冻6 种解冻方式对羊肉臊子品质特性的影响,分析羊肉臊子解冻过程中基本食用品质、TPA质构特性、硫代巴比妥酸反应物(thiobarbituric acid-reactive substance,TBARS)值和总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值的变化.结果表明:羊肉臊子的质构特性、食用品质、TBARS值和TVB-N值之间具有显著的相关性,不同解冻方式对羊肉臊子品质变化有一定的影响,解冻后解冻损失率、剪切力、a*值、b*值、TVB-N值、硬度、弹性、胶黏性和咀嚼性与自然解冻出现明显的差异 (P<0.05),pH值、L*值、系水力、TBARS值与自然解冻组差异不显著(P>0.05).6种解冻方式中,流水解冻能较好地保持羊肉臊子的嫩度和色泽,且羊肉臊子的解冻损失率、剪切力和TBARS值较低.微波解冻的解冻损失率较高,质构特性较差.与其他几种解冻方式相比,流水解冻能够较好地保持羊肉臊子的品质.