摘要
该研究以牛皮胶原抗冻肽为保护剂,探究其对反复冻融过程中牛肉饼产品的水分状态、冻结特性、组织结构和食用品质的影响。结果表明,胶原抗冻肽通过降低牛肉饼冰点和结晶焓使牛肉饼冻结过程中形成更加细小均匀的冰晶,同时抑制反复冻融过程中冰晶的生长和重结晶,降低冰晶对牛肉饼组织结构的破坏,抑制牛肉饼中不易流动水向自由水的转化及肉饼脱水,显著提高牛肉饼保水性(P<0.05);延缓了牛肉饼硬度、弹性和回复性的降低(P<0.05),保持了良好的食用品质;延缓了蛋白和脂质氧化的发生,显著减少了牛肉饼中胺类物质、氢过氧化物和丙二醛的积累(P<0.05),延缓牛肉饼腐败变质与色泽劣变。研究表明,牛皮胶原抗冻肽对反复冻融牛肉饼品质保持具有积极作用,研究可为高品质冷冻肉制品产业发展提供理论依据和参考。
In this study,bovine hide collagen antifreeze peptides were employed as a protective agent to investigate their impact on the moisture state,freezing characteristics,tissue structure,and edible quality of beef patties during repeated freeze-thaw cycles.The results showed that collagen antifreeze peptides lowered the freezing point and crystallization enthalpy of beef patties,promoting the formation of finer and more uniform ice crystals during freezing.They also inhibited ice crystal growth and recrystallization during repeated freeze-thaw cycles,thereby minimizing tissue damage.Additionally,they prevented the conversion of immobilized water to free water and reduced beef patties’dehydration,significantly enhancing water-holding capacity(P<0.05).Moreover,the peptides delayed the decline in hardness,elasticity,and resilience(P<0.05),preserving the beef patties'desirable texture.They also postponed protein and lipid oxidation,significantly reducing the accumulation of amines,hydroperoxides,and malondialdehyde(P<0.05)and delaying spoilage and color deterioration.In conclusion,bovine hide collagen antifreeze peptides effectively maintain the quality of beef patties during repeated freeze-thaw cycles.This research provides a valuable theoretical basis for the development of high-quality frozen meat products.
作者
张悦悦
何龙
王欣悦
张丽
韩玲
余群力
ZHANG Yueyue;HE Long;WANG Xinyue;ZHANG Li;HAN Ling;YU Qunli(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
北大核心
2025年第20期26-34,共9页
Food and Fermentation Industries
基金
国家自然科学基金项目(32060553)
国家重点研发计划子课题项目(2021YFD1600200-02)
国家现代农业产业技术体系(CARS-37)
兰州市青年科技人才创新项目(2024-QN-176)。
关键词
胶原抗冻肽
牛肉饼
冻融
水分分布
肉品品质
collagen antifreeze peptides
beef patties
freezing-thawing cycles
water distribution
meat quality
