邱朝清,袁灿,李晓钰,张佳敏,唐忠华,吴周林

• 1:成都大学食品与生物工程学院
• 2:肉类加工四川省重点实验室
• 3:四川旅游学院
• 4:食品营养与健康四川省高等学校重点实验室

摘要(Abstract)：

为研究液氮速冻对兔肉贮藏期间品质的影响，以新鲜兔背最长肌为试验材料，采用常规冷冻(CF)和不同温度下液氮速冻(LNF-40℃、LNF-60℃、LNF-80℃)至中心温度为-18℃后，在-20℃冰箱中冷冻贮存30 d,测定色泽、pH值、质构、蒸煮损失率、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBARS)值、水分分布、微观结构。结果表明，与CF相比，液氮速冻能大幅缩短冷冻时间约20～30倍，并增加兔肉的硬度、弹性和咀嚼性，且LNF-60℃组上述指标最佳。CF组的TVB-N值和TBARS值分别为10.59 mg/100 g和0.67 mg/kg, LNF-60℃组显著降低至7.39 mg/100 g和0.43 mg/kg,但不同温度液氮处理组间未出现显著性差异；LNF-60℃组的蒸煮损失率为18.5%,显著低于CF组的27.1%(P<0.05);LNF-60℃组兔肉的肌纤维断裂损伤程度最低，纤维束之间的间隙最小，排列整齐，细胞轮廓清晰，结构紧凑完整；进一步通过低场核磁共振(LF-NMR)揭示了LNF-60℃组相较于CF组水分分布更均匀，流动性更好。综上，-60℃液氮速冻处理能够最大程度保持兔肉的品质特性。

关键词(KeyWords)： 兔肉;液氮速冻;品质特性;水分分布;微观结构

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业产业技术体系建设专项资金(CARS-43);; 食品营养与健康四川省高等学校重点实验室开放基金(FN25Y03);; 肉类加工四川省重点实验室开放基金(23-R-17,23-R-19)

作者(Author): 邱朝清,袁灿,李晓钰,张佳敏,唐忠华,吴周林

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