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摘要：本文研究了在不同冷冻方法处理下，即浸渍式快速冷冻（ISF）与常规空气冷冻（AF），分别冷冻1天、31天、61天时，新鲜牛肉的冰晶状态、冷冻损失、pH值、蒸煮损失、剪切力、巯基含量及脂肪氧化（TBARS）等理化指标的差异，以探明快速冷冻法与常规空气冷冻法对牛肉品质的影响，并比较出其优劣程度。结果表明：浸渍式快速冷冻的冷冻速率显著高于常规空气冷冻的冷冻速率。微冻液快速冷冻处理可以有效的保留牛肉的原有品质，对牛肉肌细胞的损伤更小，在冷冻效率与品质效果方面达到了较好的平衡。在牛肉的冷冻运输及贮藏过程中，采用微冻液快速冷冻法，根据微冻液快速降低肉品中心温度的特性，使冷冻过程中形成的冰晶小而均匀，从而将冷冻对牛肉的影响大大降低，有利于牛肉原有品质的保留。29490
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毕业论文关键词：微冻液快速冷冻；常规空气冷冻；冷冻速率；冰晶形态；牛肉品质；理化指标
Study on the Effect of Micro-frozen Liquid Rapid Freezing and Conventional Air Freezing on the Quality of Beef
Abstract：In this paper, the difference of the ice crystals conditions, freezing loss, pH value, cooking loss, and shear strength,mercapto content and fat oxidation (TBARS) and other physical and chemical indicators of fresh beef were studied under different freezing methods of immersion solution freezing (ISF) and air-blast freezing (AF), frozen for 1 day, 31 days and 61 days .In order to explore the rapid freezing method and conventional air frozen method on the quality of beef, and compare the extent of its advantages and disadvantages. The results show that the freezing rate of immersion solution freezing method is significantly higher than that of air-blast freezing method. The rapid freezing treatment of immersion solution freezing can effectively preserve the original quality of beef, damage to beef muscle cells is smaller, in the freezing efficiency and quality effects to achieve a good balance. In the frozen transportation and storage of beef, the use of immersion solution freezing method, according to the immersion solution freezing to quickly reduce the characteristics of the temperature of the meat center, so that the formation of frozen ice in the process of small and uniform, so the impact of frozen on the beef Reduced, is conducive to the preservation of the original quality of beef.
Keywords：immersion solution freezing；air-blast freezing；freezing rate；ice crystal morphology；beef quality；physical and chemical indicators
目 录
摘要 1
关键词 1
Abstract 1
Keywords 1
引言 2
1材料与方法 2
1.1 试验材料 2
1.2主要试剂 2
1.3主要仪器 2
1.4方法 3
1.4.1样品采集 3
1.4.2冻前称重 3
1.4.3 冷冻处理 3
1.4.4 解冻处理 3
1.4.5 冰晶形态测定 3
1.4.6 解冻损失测定 4
1.4.7 pH值测定 4
1.4.8 蒸煮损失测定 4
1.4.9 剪切力测定 4
1.4.10 脂肪氧化值测定 4
1.4.11 游离巯基测定 4
1.4.12 总巯基测定 4
1.4.13 蛋白含量测定 4
1.5 数据统计与分析 4
2 结果与分析 5
2.1 冰晶形态分析 5
2.2 解冻损失（thawing Loss） .6
2.3 pH值 6
2.4蒸煮损失（cooking loss） 7
2.5剪切力（shear force） 7