刘瑜,李保国.解冻技术在肉制品中的应用研究进展[J].包装工程,2021,42(5):65-72.
LIU Yu,LI Bao-guo.Research Progress of the Application of Thawing Technology in Meat Products[J].Packaging Engineering,2021,42(5):65-72. |
| 解冻技术在肉制品中的应用研究进展 |
| Research Progress of the Application of Thawing Technology in Meat Products |
| 投稿时间：2020-08-06 |
| DOI：10.19554/j.cnki.1001-3563.2021.05.008 |
| 中文关键词: 解冻技术 解冻工艺 作用机理 肉类产品 |
| 英文关键词: thawing technology thawing process mechanism meat products |
| 基金项目:上海市科技创新行动计划(19391904000);上海市科技兴农项目(F01469) |
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| 中文摘要: |
| 目的 对国内外肉品解冻技术的研究进展进行综述，以提高解冻效率和解冻肉的品质。方法 阐述各种解冻技术对肉制品的作用机理，分析其优势和限制其推广应用的关键问题;论述应用于牛肉、猪肉和羊肉的解冻工艺，并对肉品解冻的未来研究方向进行展望。结论 各种解冻技术均有利弊，对于牛肉，高压静电解冻技术虽是一种极具潜力的新型解冻技术，但仍存在解冻规模小和生产成本高等问题;对于猪肉，低温高湿解冻较适用于实际生产;对于羊肉，冷水和低温空气解冻是较为合适的方法。未来可根据不同肉制品的特性，有针对性地研究其解冻工艺。同时，也应对组合解冻技术和肉品的预处理技术进行研究，以提高冻肉的解冻效率和品质。 |
| 英文摘要: |
| The work aims to review the research progress of thawing technology in meat products at home and abroad, in order to improve the thawing efficiency of meat products and maintain the quality of thawed meat. Firstly, the mechanism of various thawing technologies on meat products was expounded to analyze the advantages and the key issues limiting promotion and application of these technologies. Then, the thawing process applied in beef, pork and mutton was discussed, and the future research direction of thawing technology was prospected. Each thawing technology has its advantages and disadvantages. For beef, high-voltage electrostatic thawing technology is a new thawing technology with great potential, but there are still some problems such as small thawing scale and high production cost. For pork, low temperature and high humidity thawing technology is more suitable for actual production. For mutton, cold water and low temperature air thawing technology is a more appropriate method. The future research of meat thawing technology can focus on the applicable thawing process of different meat products based on characteristics. At the same time, the combined thawing technology, and the pretreatment technology need to be studied to improve thawing efficiency and quality of frozen meat. |
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