Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies

被引：0
|
作者：
Wang F. [1 ]
Zhang Y. [1 ]
Luo X. [1 ,2 ]
Liang R. [1 ]
Mao Y. [1 ]
机构：
[1] College of Food Science and Engineering, Shandong Agricultural University, Tai'an
[2] Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 11期
关键词：
Freezing; Meat quality; Repeated freezing and thawing; Thawing;
D O I：
10.7506/spkx1002-6630-20190515-164
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Freezing is a common preservation method used in the storage and transportation of fresh meat, but freezing, thawing and repeated freezing and thawing will accelerate the oxidation of both lipids and proteins in meat, and further affect the quality of meat in terms of color, tenderness and water-holding capacity. This paper reviews the effects of freezing, thawing and repeated freezing-thawing on the quality of raw meat, and the underlying mechanism. Meanwhile, the emerging freezing and thawing technologies are also summarized. We anticipate that this review will guidance China's meat industries in the selection of freezing and thawing technologies, and also provide a theoretical guidance and research direction for the quality control of frozen products and the development of new freezing and thawing technologies. © 2020, China Food Publishing Company. All right reserved.
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收藏
页码：295 / 302
页数：7
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