保质期
冷库
制冷
食品储藏室
食品科学
食品保存
储存效应
化学
材料科学
工程类
生物
生态学
机械工程
竞赛(生物学)
园艺
作者
Ruiqi Cao,Lixiu Yan,Shujian Xiao,Bo Hou,Xiaosheng Zhou,Wei Wang,Tao Bai,Kaixian Zhu,Jie Cheng,Jiamin Zhang
出处
期刊:Foods
[MDPI AG]
日期:2023-02-11
卷期号:12 (4): 782-782
被引量:6
标识
DOI:10.3390/foods12040782
摘要
Low-temperature storage has become the most common way for fresh meat storage because of its lower cost and better preservation effect. Traditional low-temperature preservation includes frozen storage and refrigeration storage. The refrigeration storage has a good fresh-keeping effect, but the shelf life is short. Frozen storage has a long shelf life, but it has a great impact on the quality of meat structure and other qualities, and cannot achieve a complete "fresh-keeping" effect. With the development of food processing storage and freezing technology, two new storage methods, ice temperature storage and micro-frozen storage, have attracted more attention. In this paper, the effects of different low-temperature storage methods on the sensory, physicochemical properties, myofibrillar protein oxidation, microstructure, and processing characteristics of fresh beef were studied. The optimal storage methods under different storage requirements were analyzed to reveal the mechanism and efficacy of ice temperature storage and micro-frozen storage technology, as well as the advantages compared with traditional low-temperature refrigeration. It has practical significance for guiding the application of low-temperature storage of fresh meat. Finally, this study concluded that the longest shelf life could be achieved by frozen storage, and the best preservation effect was achieved during the shelf life of ice temperature storage, and the effect of micro-frozen storage on the myofibrillar protein oxidation and microstructure was the best.
科研通智能强力驱动
Strongly Powered by AbleSci AI