肉类冷冻解冻技术研究进展
冷冻肉因具有易贮藏、易运输、安全性高的优势而被肉类加工企业广泛使用, 是肉类加工的主要原料, 但是肉类在冷冻解冻过程中会发生一系列品质下降和损耗的现象, 如重结晶、油烧、汁液流失和干耗等。因此在肉类加工中为了防止冷冻解冻时品质劣变有必要采用高效的冷冻解冻技术。本文综述了不同冷冻解冻技术(传统技术、高新技术)在肉类加工中的应用, 为肉类的高效冷冻解冻技术的研究提供参考
Frozen meat is widely used by meat processing enterprises because of its advantages of easy storage, easy transportation and high safety. It is the main raw material for meat processing. However, frozen meat products often face a series of problems of quality decreased and weight loss in the process of storage and thawing, such as recrystallization, lipid oxidation, juice loss and loss of moisture. Therefore, it is necessary to adopt efficient freezing and thawing technology in meat processing in order to prevent the quality deterioration during freezing and thawing. This paper reviewed the application of different freezing and thawing techniques in meat processing, so as to provide reference for the research of efficient freezing and thawing techniques for meat.
标题：肉类冷冻解冻技术研究进展
英文标题：Research progress of freezing and defrosting technology of meat product
作者：
张帅 枣庄学院食品科学与制药工程学院
徐乐 枣庄学院食品科学与制药工程学院
梁小慧 枣庄学院食品科学与制药工程学院
姜玉清 枣庄学院食品科学与制药工程学院
甄宗圆 枣庄学院食品科学与制药工程学院
中文关键词:肉类,冷冻,解冻,冰晶,
英文关键词:meat,freezing,thawing,ice crystal,
发表日期：2019-04-07
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