速冻中式肉类预制菜肴冻藏过程中品质提升策略研究进展

速冻中式肉类预制菜肴是将速冻调理技术运用到传统中式肉类菜肴的生产中,由于其便捷性(主要是简化了厨房烹饪环节,降低烹饪成本,提高烹饪效率)越来越受到消费者的青睐。然而,速冻中式肉类菜肴在冷冻贮藏期间会发生品质劣变(例如脂肪氧化、风味丢失、风味失真等),不仅影响产品的品质,还会降低消费体验和复购率。因此,本文系统综述了速冻中式肉类预制菜肴在冻藏期间品质变化及品质提升技术,以期为其品质提升策略提供相关技术支持。

Research progress on quality promotion strategies of quick-frozen Chinese prepared meat dishes during frozen storage

Quick-frozen Chinese prepared meat dishes were processed under the concept of quick-frozen prepared meat products. Due to their convenience (mainly for simplifying the kitchen cooking process, reducing cooking costs and improving cooking efficiency), quick-frozen Chinese prepared meat dishes have been more and more popular by the consumers. However, the quality deterioration (such as fat oxidation, flavor loss, flavor distortion, etc.) of quick-frozen Chinese prepared meat dishes occurred during the storage not only affected the quality of products, but also decreased the consumption experience and re-purchase rate. Therefore, this paper systematically reviewed the quality change and quality improvement technology of quick-frozen Chinese prepared meat dishes during frozen storage, which could provide relevant technical support for its quality improvement strategy.