中国农业科学 ›› 2021, Vol. 54 ›› Issue (18): 3970-3983.doi: 10.3864/j.issn.0578-1752.2021.18.015

• 食品科学与工程 • 上一篇    下一篇

超声波辅助在羊肉多次冻融中保持理化特性及减少蛋白损失的作用

古明辉(),杨泽莎,马萍,葛鑫禹,刘永峰()   

  1. 陕西师范大学食品工程与营养科学学院,西安 710062
  • 收稿日期:2020-11-12 接受日期:2020-12-29 出版日期:2021-09-16 发布日期:2021-09-26
  • 联系方式: 古明辉,E-mail: 15237470830@163.com。
  • 基金资助:
    国家自然科学基金(U1903109);陕西省科技计划(2021ZDLNY02-05);榆林市科学技术项目(2019-155);中央高校基本科研业务费专项(GK202001002)

Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles

GU MingHui(),YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng()   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062
  • Received:2020-11-12 Accepted:2020-12-29 Published:2021-09-16 Online:2021-09-26

摘要:

【目的】探索不同功率超声辅助解冻在减少羊肉多次冻融过程中品质损失的有利作用,为实际生产提供理论参考。【方法】以陕北白绒山羊的背最长肌作为试验材料,以常用冷藏解冻(LT)和静水解冻(WT)为对照,在180 W(UT180)、320 W(UT320)和400 W(UT400)超声辅助下,分析冻融羊肉理化特性(pH、汁液流失、物性、色泽、脂肪氧化)的变化,同时结合羊肉微观结构和氨基酸变化分析冻融过程中由肌纤维破坏造成的蛋白损失。【结果】超声组比对照组增加羊肉汁液流失并降低pH,但UT180组处理能减缓羊肉汁液流失(P<0.05)。关于色泽,超声组的羊肉L*值低于对照组,尤其是UT320组的L*值最低(P<0.05),而其在3—7次冻融时a*值最高,同时UT320组的b*值增加速率最低,在冻融期间其b*值均显著低于对照组(P<0.05);LT组和UT180组的h°值最高(P<0.05),UT320组的h°值最低(P<0.05);此外,超声辅助解冻能显著影响冻融羊肉色泽,UT320组的ΔE值最高(P<0.05),其次是UT180和UT400组。物性显示,超声组降低羊肉硬度和弹性,尤其是UT400组在冻融期间硬度及弹性最低(P<0.05);相比对照组,UT320和UT180组超声处理有利于羊肉回复性的稳定,且这两组之间无显著差异(P>0.05)。脂肪氧化显示,UT320和UT180组在冻融7次时羊肉TBARS值均低于对照组,且在冻融期间UT320和UT180组的PUFA含量高于LT对照组(P<0.05)。羊肉理化特性指标主成分分析显示,相同冻融次数的UT320组主成分均分布在最上方,而LT组分布在最下方。此外,相比对照组,UT320组超声处理有利于维持羊肉肌纤维结构的完整性,同时对羊肉样品氨基酸指标进行聚类分析,初始样品和冻融3次的超声辅助解冻处理组为第1类,氨基酸营养品质最高,且其中初始样品与UT320组更接近;相比羊肉冻融3次,冻融7次的UT320和UT180组羊肉必需氨基酸组成和比例基本保持稳定。【结论】羊肉在320 W功率的超声辅助解冻处理具有优异的理化品质保持能力,其能减缓肉品脂肪氧化、提高嫩度,并维持肉色泽和回复性的稳定,同时320 W超声波解冻有利于维持羊肉肌纤维结构的完整性,可以减少羊肉蛋白损失以保持羊肉氨基酸品质。

关键词: 羊肉, 冻融, 超声波, 理化特性

Abstract:

【Objective】In this study, it was expected to provide a theoretical reference for actual production by investigating the beneficial effects of ultrasound-assisted thawing with different powers on reducing the quality loss of mutton during multiple freeze-thaw cycles.【Method】The longissimus dorsi muscle in the Shanbei white cashmere goat was used as the test material, of which the refrigerated thawing treatment (LT) and hydrostatic thawing treatment (WT) were commonly used as controls. With the help of 180 W (UT180), 320 W (UT320) and 400 W (UT400) power ultrasound, the meat quality was analyzed by exploring the changes of the physicochemical properties (pH, drip loss, texture characteristics, color, and fat oxidation), microstructure and amino acids of freeze thawed mutton during multiple freeze-thaw cycles. 【Result】The results showed that ultrasound could increase the mutton drip loss and decrease the pH compared with the control, but the UT180 group treatment could significantly delay this trend (P<0.05). The mutton L* value of the ultrasound group was lower than that of the control group, especially the L* value of UT320 group was the lowest in the experiment (P<0.05), and its a* value was the highest during 3 to 7 freeze-thaw cycles. The b* value increase rate of the mutton in the UT320 group was the lowest during freeze-thaw process, and the b* values were significantly lower than those in the control group (P<0.05). The h° values of the LT group and the UT180 group, was the highest during freeze-thaw process (P<0.05), while the h° value of the UT320 group was the opposite. In addition, ultrasound-assisted thawing could significantly affect the color of frozen-thawed mutton, and the ΔE value of the UT320 group was the highest in the experimental (P<0.05), followed by UT180 group and UT400 group. Ultrasound reduced mutton hardness and springiness compared with control, especially, the mutton of UT400 group was the lowest during freeze-thaw (P<0.05). Compared with the control group, the ultrasound treatment of the UT320 and UT180 groups was beneficial to the stability of mutton resilience, and there was no significant difference between the two groups (P>0.05). Meanwhile, the mutton TBARS values of the UT320 and UT180 groups were significantly lower than that of the control group after freeze-thaw 7 times, and their PUFA content was higher than that of LT control group during freeze-thaw (P<0.05). The PCA of the mutton physicochemical properties showed that the main components of the UT320 group with the same freeze-thaw cycles were distributed at the top, while which of the LT group were distributed at the bottom. Compared with the microstructure of the control group, ultrasound treatment in the UT320 group was more conducive to maintaining the integrity of the mutton fiber structure. The amino acid indexes of mutton samples were analyzed by clustering, and the results showed that the initial sample and the 3 times freeze-thaw ultrasound-assisted thawing treatment group were the first category, with the highest amino acid nutritional quality, and the initial sample was closer to the UT320 group, followed by the mutton of the UT320 and UT180 groups whose composition and ratio of essential amino acids were kept stable in the freeze-thaw cycle 7 times. 【Conclusion】The results of mutton physicochemical properties showed that muscle-assisted thawing at 320W had excellent quality retention ability, which could slow down the oxidation of fat, maintain the stability of color and recovery, especially it could improve mutton tenderness. At the same time, 320 W power ultrasound-assisted thawing had the advantage of maintaining the structural integrity of mutton muscle fiber and reducing protein loss to maintain mutton amino acid quality.

Key words: mutton, freeze-thaw, ultrasound, physicochemical properties