在碎羊羔中对石灰糖进行全面的冷保护分析:洞察冰结晶,结构完整性,水分迁移和蛋白质稳定
Zichun Jin1, Jialin Liu2, Bingkun Sun2
1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Tumed Right Banner Ganluzi Science and Technology Backyard, Inner Mongolia Agricultural University, Tumed Right Banner, Inner Mongolia 014100, China.
Food research international (Ottawa, Ont.)
|July 2, 2025
概括
糖通过抑制冰晶的生长和保护肌纤维蛋白质,在冷储存期间有效地保持碎羊羔的质量. 这提高了微观结构的完整性,减少了解损失,保持了近乎新鲜的状态.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 冰冷保护 冰冷保护
背景情况:
- 碎羊羔的冷储存导致质量下降.
- 肌纤维蛋白 (MP) 变质和冰晶损伤是关键问题.
- 需要有效的冷保护剂来保持肉类在冷期间的质量.
研究的目的:
- 在冷储存期间研究粉对碎羊羔的冷保护作用.
- 阐明葡萄糖的保护作用背后的潜在机制.
- 为了确定最佳的葡萄糖度,以保存碎羊羔.
主要方法:
- 碎的羊羔样本被处理了0%,1%,3%和5%的粉.
- 样品经历了8周的冷储存.
- 分析了微观结构,MP形状,水容量 (WHC),纹理,颜色和TBARS值.
主要成果:
- 糖通过降低结点来抑制冰晶的形成和生长.
- 较高的度 (3-5%) 保持了MP的形状和结构.
- 糖减少了25.50-33.64%的解损失,并保持了质量属性.
结论:
- 葡萄糖在碎羊羔上表现出显著的冷保护作用.
- 最佳度的树脂糖可以防止结引起的损伤.
- 粉提供了一种有前途的策略,可以提高冷肉制品的质量.
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