食品工业科技

处理	宰后时间（h）
L^*	对照组	33.37±2.39^Ad	34.89±1.96^Ac	35.52±2.56^Bbc	36.64±2.39^Bb	39.68±2.55^Aa
降温处理组1	33.18±1.47^Ab	31.54±1.56^Bb	32.08±1.62^Cb	33.34±1.33^Cb	36.60±2.26^Ba
降温处理组2	33.39±1.87^Ac	35.31±1.64^Ab	36.65±1.76^Ab	38.59±3.43^Aa	38.94±3.13^Aa
a^*	对照组	12.25±1.23^Ac	13.47±1.06^Aab	12.95±1.27^Ab	13.54±1.19^Aa	13.77±0.99^Aa
降温处理组1	12.71±0.88^Ab	11.21±1.55^Bc	10.19±1.31^Bd	12.45±1.87^Bb	14.58±2.21^Ba
降温处理组2	10.58±1.13^Ab	10.91±1.01^Bb	13.40±0.79^Aa	12.55±1.42^Ba	12.43±1.22^Aa
b^*	对照组	8.57±1.14^Ad	9.28±0.93^Ac	10.11±1.41^Abc	11.16±1.34^Aa	11.09±1.06^Aab
降温处理组1	9.01±0.77^Ab	8.35±1.31^Ab	8.40±1.34^Bb	9.31±1.36^Bb	10.56±1.39^Aa
降温处理组2	8.39±1.28^Ac	8.75±0.94^Ac	9.98±0.81^Ab	10.59±1.53^Ab	11.25±1.31^Aa

处理	宰后时间（h）
L^*	对照组	33.37±2.39^Ad	34.89±1.96^Ac	35.52±2.56^Bbc	36.64±2.39^Bb	39.68±2.55^Aa
降温处理组1	33.18±1.47^Ab	31.54±1.56^Bb	32.08±1.62^Cb	33.34±1.33^Cb	36.60±2.26^Ba
降温处理组2	33.39±1.87^Ac	35.31±1.64^Ab	36.65±1.76^Ab	38.59±3.43^Aa	38.94±3.13^Aa
a^*	对照组	12.25±1.23^Ac	13.47±1.06^Aab	12.95±1.27^Ab	13.54±1.19^Aa	13.77±0.99^Aa
降温处理组1	12.71±0.88^Ab	11.21±1.55^Bc	10.19±1.31^Bd	12.45±1.87^Bb	14.58±2.21^Ba
降温处理组2	10.58±1.13^Ab	10.91±1.01^Bb	13.40±0.79^Aa	12.55±1.42^Ba	12.43±1.22^Aa
b^*	对照组	8.57±1.14^Ad	9.28±0.93^Ac	10.11±1.41^Abc	11.16±1.34^Aa	11.09±1.06^Aab
降温处理组1	9.01±0.77^Ab	8.35±1.31^Ab	8.40±1.34^Bb	9.31±1.36^Bb	10.56±1.39^Aa
降温处理组2	8.39±1.28^Ac	8.75±0.94^Ac	9.98±0.81^Ab	10.59±1.53^Ab	11.25±1.31^Aa

处理	宰后时间（h）
乳化活性（m²/g）	对照组	55.03±1.57^Aa	53.08±2.67^Aa	50.88±1.38^Cb	46.29±0.96^Cc	43.16±2.17^Cd
降温处理组1	54.77±2.33^Aa	53.19±1.32^Aa	51.41±1.14^Bb	46.76±1.33^Bc	47.84±0.77^Bc
降温处理组2	53.82±1.95^Aa	53.15±1.56^Aa	51.73±2.36^Aa	49.27±1.99^Ab	51.63±1.83^Aa
乳化稳定性（%）	对照组	45.39±2.25^Aa	43.05±1.55^Bb	39.23±0.99^Cc	36.69±0.86^Cd	37.76±0.71^Ccd
降温处理组1	44.42±1.62^Aa	42.98±1.42^Aa	39.69±0.63^Bb	38.01±1.04^Bc	38.52±1.41^Bbc
降温处理组2	45.16±1.57^Aa	43.73±0.72^Aa	41.61±2.51^Ab	39.11±1.36^Ac	41.18±0.83^Ab

处理	宰后时间（h）
乳化活性（m²/g）	对照组	55.03±1.57^Aa	53.08±2.67^Aa	50.88±1.38^Cb	46.29±0.96^Cc	43.16±2.17^Cd
降温处理组1	54.77±2.33^Aa	53.19±1.32^Aa	51.41±1.14^Bb	46.76±1.33^Bc	47.84±0.77^Bc
降温处理组2	53.82±1.95^Aa	53.15±1.56^Aa	51.73±2.36^Aa	49.27±1.99^Ab	51.63±1.83^Aa
乳化稳定性（%）	对照组	45.39±2.25^Aa	43.05±1.55^Bb	39.23±0.99^Cc	36.69±0.86^Cd	37.76±0.71^Ccd
降温处理组1	44.42±1.62^Aa	42.98±1.42^Aa	39.69±0.63^Bb	38.01±1.04^Bc	38.52±1.41^Bbc
降温处理组2	45.16±1.57^Aa	43.73±0.72^Aa	41.61±2.51^Ab	39.11±1.36^Ac	41.18±0.83^Ab

超快速冷却对宰后早期羊肉品质及肌原纤维蛋白特性的影响

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汤雅楠 , 摆玉蔷 , 任驰 , 赵欣然 , 冷冬梅 , 侯成立 , 李欣 ^* , 张德权

食品工业科技 | 研究与探讨 2026,47(7): 93-102

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食品工业科技 |研究与探讨 2026 , 47 (7) : 93 -102

超快速冷却对宰后早期羊肉品质及肌原纤维蛋白特性的影响

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汤雅楠, 摆玉蔷, 任驰, 赵欣然, 冷冬梅, 侯成立, 李欣^*, 张德权

作者信息

中国农业科学院农产品加工研究所/农业农村部农产品质量安全收贮运管控重点实验室，北京 100193

通讯作者:

李欣（1983−），女，博士，研究员，研究方向：肉品科学与技术，E-mail：xinli.caas@gmail.com。

作者简介:

汤雅楠（2001−），女，硕士研究生，研究方向：肉品科学与技术，E-mail：17690575015@163.com

Effects of Very Fast Chilling on Early Postmortem Lamb Meat Quality and Myofibrillar Protein Characteristics

Yanan TANG, Yuqiang BAI, Chi REN, Xinran ZHAO, Dongmei LENG, Chengli HOU, Xin LI^*, Dequan ZHANG

Affiliations

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China

出版时间: 2026-04-01 doi: 10.13386/j.issn1002-0306.2025030141

文章导航

摘要

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探究超快速冷却对宰后早期羊肉品质及肌原纤维蛋白特性的影响，为研发生鲜肉僵直前品质保持技术提供依据。实验选取宰后1 h羊背最长肌（longissimus thoracis et lumborum）为试验材料，随机分为3组进行冷却处理：对照组（降温速度4.8 ℃/h）、降温处理组1（降温速度23.0 ℃/h）、降温处理组2（降温速度25.1 ℃/h），降温处理组1和降温处理组2均为超快速冷却处理组，分析不同降温速度对羊肉品质及肌原纤维蛋白特性的影响，并阐明其作用机制。结果表明，降温处理组1和降温处理组2羊肉pH、肌原纤维蛋白（Myofibrillar Protein，MP）溶解性、MP凝胶保水性、MP乳化活性及乳化稳定性、ATP含量显著高于对照组（P<0.05），而降温处理组1和降温处理组2羊肉剪切力、蒸煮损失、MP凝胶硬度、乳酸含量显著低于对照组（P<0.05）。在宰后24 h，降温处理组1和降温处理组2羊肉MP溶解性分别比对照组高16.13%、29.84%，MP凝胶保水性分别比对照组高3.02%、5.93%。降温处理组2在宰后72 h的乳化活性和乳化稳定性分别为51.63 m²/g、41.18%，均显著高于对照组的乳化活性（43.16 m²/g）和乳化稳定性（37.76%）（P<0.05）。降温处理组2的羊肉肌原纤维蛋白溶解度在宰后72 h内差异不显著，凝胶保水性和乳化活性在宰后12 h内差异不显著，表明超快速冷却处理在一定程度上保持了羊肉僵直前的品质。羊肉中ATP含量和乳酸含量变化分析结果显示，降温处理组1和降温处理组2的乳酸含量显著低于对照组，而ATP含量显著高于对照组（P<0.05），表明降温处理组1和降温处理组2延缓了糖酵解速率，进而延缓pH的下降，保持了羊肉僵直前的品质。上述研究结果说明，超快速冷却处理可有效保持羊肉僵直前的品质，采用降温速度25.1 ℃/h的处理效果更显著。

关键词

羊肉 / 超快速冷却 / 僵直前 / 溶解性 / 凝胶特性 / 乳化性

Abstract

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The purpose of this study was to analyze the effects of very fast chilling (VFC) on early postmortem lamb meat quality and myofibrillar protein characteristics, and provide theoretical basis for the development of pre-rigor maintain quality techniques for fresh meat. The longissimus thoracis et lumborum muscles were collected within 1 h after slaughter, which were used as experimental material, the muscles were assigned into three chilling groups respectively: Control group (the chilling rate was 4.8 ℃/h), Chilling 1 group (the chilling rate was 23.0 ℃/h), Chilling 2 group (the chilling rate was 25.1 ℃/h). Chilling 1 and Chilling 2 groups were both very fast chilling treatment groups. The analysis focused on the impacts of varying chilling rates on lamb quality and myofibrillar protein characteristics, and the mechanistic basis was clarified. The results showed that pH, myofibrillar protein (MP) solubility, water retention of MP gel, MP emulsification activity, MP emulsification stability and ATP content of the samples from the Chilling 1 and Chilling 2 groups were significantly higher than those from the Control group, but shear force, cooking loss, MP gel hardness and lactic acid content were significantly lower than Control group (P<0.05). At 24 h postmortem, the MP solubility of Chilling 1 and 2 Groups were 16.13% and 29.84% higher than that of the Control group, respectively, with corresponding 3.02% and 5.93% improvements in water retention of MP gel. At 72 h postmortem, the emulsifying activity and emulsifying stability of Chilling 2 group were 51.63 m²/g and 41.18%, respectively, both significantly higher than the emulsifying activity (43.16 m²/g) and emulsifying stability (37.76%) of the Control group (P<0.05). There was no difference in myofibrillar protein solubility of lamb meat within 72 h postmortem, no difference in MP gel water retention and MP emulsification activity were observed within 12 h postmortem of Chilling 2 group. This showed VFC treatment maintained the pre-rigor lamb meat quality to a certain extent. The results of ATP and lactic acid contents in lamb meat showed that the lactic acid contents in the Chilling 1 and Chilling 2 groups were significantly lower compared to the Control group, while the ATP content was significantly higher than Control group (P<0.05). The results demonstrated that the Chilling 1 and Chilling 2 groups slowed down the rate of glycolysis, which in turn delayed the decline of pH levels, and this contributed to maintaining pre-rigor lamb meat quality. These results suggested that VFC treatment could effectively maintain pre-rigor lamb meat quality, and the treatment effect with a chilling rate of 25.1 ℃/h was more significant.

Key words

lamb meat / very fast chilling / pre-rigor / solubility / gel properties / emulsibility

引用本文

汤雅楠, 摆玉蔷, 任驰, 赵欣然, 冷冬梅, 侯成立, 李欣, 张德权. 超快速冷却对宰后早期羊肉品质及肌原纤维蛋白特性的影响. 食品工业科技, 2026 , 47 (7) : 93 -102 . DOI: 10.13386/j.issn1002-0306.2025030141

Yanan TANG, Yuqiang BAI, Chi REN, Xinran ZHAO, Dongmei LENG, Chengli HOU, Xin LI, Dequan ZHANG. Effects of Very Fast Chilling on Early Postmortem Lamb Meat Quality and Myofibrillar Protein Characteristics[J]. Science and Technology of Food Industry, 2026 , 47 (7) : 93 -102 . DOI: 10.13386/j.issn1002-0306.2025030141

正文

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生鲜肉是我国肉类消费市场中最重要的产品之一^[1]。其中，僵直前的生鲜肉在我国消费市场中受到消费者广泛欢迎。但宰后肌肉僵直前的时间短，良好的品质难以保持^[2]。因此，如何保持僵直前生鲜肉的品质成为肉类产业中亟需解决的重点和难点问题。

生鲜肉的品质与肌原纤维蛋白特性密切相关，而宰后不同阶段肉的肌原纤维蛋白特性存在显著差异。肖雄^[3]比较分析了僵直前和解僵后羊肉品质差异，结果发现僵直前阶段羊肉的保水性、溶解性、乳化性、风味物质种类和含量以及营养成分含量显著高于解僵后的羊肉。Li等^[4]研究发现僵直前羊肉凝胶离心损失显著低于最大僵直期和解僵后羊肉，僵直前羊肉凝胶表面更光滑、致密，表现出较好的凝胶特性。Song等^[5]对僵直前期和贮藏3 d处于解僵后的鸡胸肉腌制后的品质进行分析，结果表明僵直前鸡肉腌制后的保水性、蛋白溶解性显著高于解僵后的鸡肉。Sukumaran等^[6]研究了不同原料肉制成的香肠溶解性变化，发现僵直前生鲜肉制成的香肠溶解性显著大于解僵后生鲜肉制成的香肠。但如何保持生鲜肉僵直前的品质尚不清楚。超快速冷却（Very Fast Chilling，VFC）是指在宰后5 h内使畜禽肉中心温度降至冰点附近的冷却过程^[7]，降温速度≥7.6 ℃/h，可以通过风冷^[8]、浸渍冷却^[9]等方式实现对生鲜肉的超快速冷却。超快速冷却技术具有快速降低畜禽肉中心温度、降低畜禽肉微生物繁殖、延缓宰后肉的僵直进程等优点^[10−11]。研究表明，与常规冷却（降温速度<5 ℃/h）相比，超快速冷却能够抑制宰后肉的僵直进程^[12−13]。采用VFC处理的肉样中宰后早期Ca²⁺大量释放，促进肌原纤维蛋白的降解，使宰后羊肉的剪切力在宰后2~336 h均未出现显著升高^[11]，抑制了宰后僵直，在一定程度上保持了生鲜肉僵直前的嫩度；采用VFC处理后肉中ATP含量、磷酸果糖激酶活性显著高于对照组，表明VFC处理延缓了宰后肉中的糖酵解进程^[14]，抑制了宰后肉的僵直，然而VFC处理能否保持僵直前肉的品质尚不清楚。因此，本研究拟解决的关键问题是VFC处理如何影响僵直前生鲜肉的品质。

本研究以羊背最长肌为研究对象，分析不同降温速度处理对宰后早期羊肉品质及肌原纤维蛋白特性的影响，明确VFC处理能否保持羊肉僵直前的品质，为研发生鲜肉僵直前品质保持技术提供依据。

1　材料与方法

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1.1　材料与仪器

实验用小尾寒羊背最长肌　河北金宏清真肉类有限公司；氯化钠（颗粒）、pH7.0磷酸盐缓冲液、三氯甲烷（氯仿）　国药集团化学试剂有限公司；BCA蛋白浓度测定试剂盒　美国Thermo公司；玉米油　北京伊诺凯科技有限公司；ATP、乳酸含量检测试剂盒　北京索莱宝科技有限公司。

Testo 205便携式pH计　德国德图公司；CM-600D色差计　青岛富勒姆科技有限公司；C-LM4嫩度仪　东北农业大学；Ultra Turrax Disperser S25分散器　德国IKA公司；N1124R冷冻研磨仪　北京赫德有限公司；SuperMax 3000FA型多功能酶标仪　上海闪谱生物科技有限公司；TA-XT plus C物性测定仪（质构仪）　英国Stable Micro Systems公司；SU8010扫描电镜　日本日立公司。

1.2　实验方法

1.2.1　样品处理

选择30个生长发育水平一致的7月龄小尾寒羊双侧背最长肌，在宰后1 h内随机分成3组进行如下冷却处理：对照组（降温速度4.8 ℃/h）样品置于0~4 ℃冷藏柜贮藏至宰后72 h；降温处理组1（降温速度23.0 ℃/h）样品置于−20 ℃冷却间中冷却，中心温度降至−1 ℃时转移至−1~0 ℃冷藏柜贮藏至宰后72 h；降温处理组2（降温速度25.1 ℃/h）样品置于−35 ℃冷却间中冷却，中心温度降至−1 ℃时转移至−1~0 ℃冷藏柜贮藏至宰后72 h。通过将样本置于不同的环境温度以实现不同的平均降温速度（降温速度=（初始温度−终点温度）/冷却时间），降温处理组1和降温处理组2均为超快速冷却处理。分别在宰后1、6、12、24、72 h取样测定，宰后1 h为宰后立即取样时间点。

1.2.2　肉品质测定

1.2.2.1　pH

利用pH4、7和10的校准液对pH计进行校准，将校准后的便携式pH计探头插入肌肉中，插入深度为2 cm，连续测定3次，结果取平均值。

1.2.2.2　肉色

在宰后各时间点使用色差计测定肉色，测定前分别用白板和黑板对色差计进行校准。每个样品各选取不同位置测定3次，亮度值（L^*）、红度值（a^*）、黄度值（b^*）结果从仪器读取并计算平均值。

1.2.2.3　剪切力

参照Hopkins等^[15]的方法，略有修改。将样品（约4 cm×3 cm×3 cm）装入密封袋中，浸入71 ℃的水中蒸煮35 min（样品的中心温度达到71 ℃）。蒸煮完成后将样品置于流水冷却10 min，并置于4 ℃冷藏柜过夜。每个样品被切成6条小肉条（1.0 cm×1.0 cm×1.5 cm），用嫩度仪测定样品剪切力。

1.2.2.4　蒸煮损失

参照Hopkins等^[15]的方法，略有修改。样品重量约为30.00±0.5 g，记录为M₁，置于无菌袋中，从袋中抽出空气。然后置于71 ℃的恒温水浴中蒸煮35 min。蒸煮完成后将样品置于流水冷却10 min。样品表面水分用滤纸擦干后称重，该重量记录为M₂，蒸煮损失由式（1）计算：

$\rm \text{蒸煮损失}(\text{%}) =\frac{{\mathrm{M}}_{1}-{\mathrm{M}}_{2}}{{\mathrm{M}}_{1}}\times 100 $

(1)

1.2.3　肌原纤维蛋白特性的测定

1.2.3.1　肌原纤维蛋白的提取

参考Amiri等^[16]的方法提取肌原纤维蛋白，并进行修改。称取3.00±0.02 g样品，加入30 mL提取缓冲液A（0.1 mol/L氯化钾，0.002 mol/L氯化镁，0.002 mol/L EGTA和0.02 mol/L磷酸氢二钾，pH6.8），使用匀浆器6000 r/min匀浆（15 s一次，10 s间隔，共3次）。以4000 r/min、4 ℃离心15 min。随后向沉淀物中加入24 mL提取缓冲液B（0.1 mol/L氯化钾，0.002 mol/L氯化镁，0.002 mol/L EGTA，0.02 mol/L磷酸氢二钾，Triton X-100体积分数10%，pH6.8），使用匀浆器6000 r/min匀浆（15 s一次，10 s间隔，共3次），以4000 r/min、4 ℃离心15 min，并使用缓冲液B重复此过程2次。随后向沉淀物中加入24 mL提取缓冲液C（0.1 mol/L氯化钾溶液），以4000 r/min、4 ℃离心15 min，使用缓冲液C重复上述匀浆和离心操作步骤2次。沉淀即为肌原纤维蛋白，加入5 mL溶液D（0.6 mol/L NaCl，0.05 mol/L磷酸氢二钠，pH6.8）匀浆成肌原纤维蛋白溶液。肌原纤维蛋白溶液浓度参照BCA蛋白浓度测定试剂盒进行检测。

1.2.3.2　溶解性

测定盐溶性蛋白溶解性按照Xu等^[17]的方法并稍作修改。按照1.2.3.1的方法提取肌原纤维蛋白，用磷酸盐缓冲液（0.6 mol/L氯化钠，0.05 mol/L磷酸氢二钠，pH6.25）将肌原纤维蛋白溶液浓度调至5 mg/mL（P₂），4 ℃下5500×g离心15 min，测定上清液蛋白质量浓度。离心后，将上清液的蛋白浓度记为P₁。肌原纤维蛋白溶解性由式（2）计算：

$ \text{溶解性}(\text{%}) =\frac{{\mathrm{P}}_{1}}{{\mathrm{P}}_{2}}\times 100 $

(2)

1.2.3.3　凝胶特性

肌原纤维蛋白凝胶的制备：按照1.2.3.1的方法提取肌原纤维蛋白，并用溶液D（0.6 mol/L NaCl，0.05mol/L磷酸氢二钠，pH6.8）将肌原纤维蛋白溶液浓度调至25 mg/mL，用匀浆器混匀。将配好的肌原纤维蛋白溶液转移至离心管中进行水浴梯度加热，加热模式为1 ℃/min，加热至80 ℃并稳定1 h后得到肌原纤维蛋白凝胶，然后置于冰水混合物中冷却10 min，再置于4 ℃冰箱中备用。对肌原纤维蛋白凝胶进行后续测定前，将样品置于室温30 min。

凝胶保水性测定：称取1.00±0.02 g（M₃）肌原纤维蛋白凝胶样品置于2 mL离心管中，在4 ℃下以8000×g离心30 min。用滤纸吸收水分并称重（M₄），凝胶保水性由式（3）计算：

$ \text{凝胶保水性}(\text{%}) =\frac{{\mathrm{M}}_{4}}{{\mathrm{M}}_{3}}\times 100 $

(3)

凝胶硬度的测定：参照Zhang等^[18]的方法，略有修改。使用配有圆柱形探头（P/0.5）和25 kg称重传感器的质构仪，双压缩循环测试设置为原始高度的50%压缩，运行时间设置为1 s。测试速度为1 mm/s，触发力为5 g，测定凝胶的硬度。

凝胶微观结构的测定：参考王浩等^[19]的方法并稍作修改。从肌原纤维蛋白凝胶的中心区域切出立方体样品（2 mm×2 mm×3 mm），使用2.5%的戊二醛4 ℃条件下固定48 h，取出后用0.1 mol/L，pH7.0的磷酸缓冲液漂洗3次，每次15 min，然后用乙醇进行梯度脱水，各梯度脱水时间均为15 min，最后再使用无水乙醇脱水30 min。将脱水后的样品进行CO₂临界点干燥，镀膜后置于扫描电子显微镜下观察。

1.2.3.4　乳化性

参考Zhao等^[20]的方法测定肌原纤维蛋白的乳化性。按照1.2.3.1的方法提取肌原纤维蛋白，并用磷酸盐缓冲溶液（0.6 mol/L NaCl，0.1 mol/L K₂HPO₄，pH6.8）将肌原纤维蛋白溶液浓度调为1 mg/mL。将8.0 mL肌原纤维蛋白溶液和2.0 mL玉米油加入离心管中，匀浆1 min，从离心管底取50 μL匀浆液，加入到5 mL 0.1%（w/v）SDS溶液中，混匀后在500 nm波长处测定吸光值A₀，静置10 min后在同一位置取匀浆液50 μL，加入到5 mL 0.1% SDS溶液中，振荡混匀后测定吸光值A₁₀，用0.1% SDS溶液作空白对照。乳化活性指数（EAI）和乳液稳定性指数（ESI）分别使用式（4）和（5）计算：

$ \text{EAI}({{\mathrm{m}}^{2}}/{\mathrm{g}})=\frac{2\times 2.303\times 500}{\mathrm{C}\times (1-\varphi )\times {10}^{4}}\times {\mathrm{A}}_{0} $

(4)

$ \text{ESI}(\text{%}) =\frac{{\mathrm{A}}_{10}}{{\mathrm{A}}_{0}}\times 100 $

(5)

式中：A₀和A₁₀分别表示第一次和10 min后的吸光度，C是乳化前的肌原纤维蛋白溶液浓度（g/mL），φ是乳液的油体积分数（v/v）。

1.2.4　糖酵解进程指标测定

1.2.4.1　乳酸含量

参照试剂盒说明书进行乳酸含量检测。

1.2.4.2　ATP含量

参照试剂盒说明书进行ATP含量检测。

1.3　数据处理

采用SPSS Statistics 27.0统计学分析软件中的一般线性模型对数据进行分析，并用Duncan多重比较法检验比较平均值之间的差异（P<0.05）。所有实验均重复3次，结果均以平均值±标准误差表示。采用Origin 2021软件对实验结果进行绘图。

2　结果与分析

收起

2.1　不同降温速度处理对宰后早期羊肉品质的影响

不同降温速度处理组羊肉的pH差异显著（图1），且均随宰后时间延长而逐渐降低。在宰后6~24 h，降温处理组1和降温处理组2羊肉pH显著高于对照组（P<0.05），降温处理组2的pH显著高于降温处理组1（P<0.05）。可见，超快速冷却处理延缓了羊肉pH的下降，且降温处理组2效果更显著（P<0.05）。

由表1可知，在羊肉成熟过程中，不同降温处理组羊肉的L^*值均逐渐增大，在宰后12~24 h，降温处理组2的L^*值显著大于对照组和降温处理组1（P<0.05）。降温处理组2的a^*先增大后减小，而降温处理组1的a^*先减小后增大。不同降温处理组羊肉的b^*值均逐渐增大，在宰后1~72 h，降温处理组2和对照组的b^*值差异不显著（P>0.05）。

如图2所示，降温处理组1和降温处理组2羊肉剪切力在宰后6~72 h显著低于对照组（P<0.05）。对照组和降温处理组1羊肉剪切力均先增大后减小，降温处理组2羊肉剪切力随宰后时间延长而逐渐下降。在宰后1~12 h，对照组羊肉剪切力显著增大（P<0.05），在宰后12 h达到最大值，剪切力值为95.86 N，随后逐渐下降。降温处理组1羊肉剪切力在宰后1~24 h逐渐增大，在宰后24 h达到最大值，剪切力值为78.01 N，随后降低。而降温处理组2羊肉剪切力在宰后1~24 h差异不显著（P>0.05）。结果表明超快速冷却改善了羊肉嫩度，可以在一定程度上保持羊肉僵直前的嫩度。

不同降温速度处理组羊肉蒸煮损失变化如图3所示。随宰后时间延长，不同降温速度处理组羊肉蒸煮损失先上升后下降。在宰后1~24 h，对照组羊肉蒸煮损失显著增大（P<0.05），在宰后24 h达到最大，随后减小。降温处理组1和降温处理组2羊肉蒸煮损失在宰后1~12 h逐渐增大，在宰后12 h达到最大，分别为28.5%和31.5%，随后逐渐减小。在宰后24 h，降温处理组1羊肉的蒸煮损失25.34%，显著低于对照组羊肉的蒸煮损失（28.72%）（P<0.05）。在宰后72 h，对照组、降温处理组1和降温处理组2羊肉蒸煮损失分别为18.26%、16.28%、15.28%，超快速冷却处理组羊肉蒸煮损失均显著低于对照组（P<0.05）。

生鲜肉的色泽和嫩度等肉品质是影响消费者购买欲望的关键因素，肌肉中pH下降速度和程度也会影响肌肉蛋白特性进而对肉品质产生重要影响^[21]。在本实验中，降温处理组1、降温处理组2的pH在宰后6~24 h显著高于对照组，表明超快速冷却延缓了宰后肉pH的下降，可能是由于低温抑制了糖酵解酶的活性，使糖酵解速度降低，延缓了pH的下降^[22]，这与前人结果一致^[23]。不同降温速度处理组的肉色L^*值、a^*值、b^*值在宰后6~24 h差异显著，但在宰后72 h，降温处理组2和对照组的肉色差异不显著，颜统晶^[13]研究超快速冷却对羊肉色泽的影响结果也是如此。肉色受多种因素的影响，如pH、肌红蛋白氧化状态等^[24−26]。超快速冷却减缓了肌肉pH的下降速率，影响肌红蛋白（决定肉色的关键蛋白质）的状态。然而，随着宰后肉的成熟，不同降温处理组的肌肉pH都会趋向稳定，使得肉色差异减小。另外，超快速冷却可以降低肌肉组织中酶活性以及化学反应速率，这短暂影响了肌红蛋白向氧化形式转变的速度。但随着宰后肉的成熟，不同降温处理组肌肉中的肌红蛋白都会经历氧化过程，最终导致肉色趋于一致。这可能是导致降温处理组2的肉色在宰后72 h与对照组差异不显著的原因。Huezo等^[27]发现风冷降低了肌肉的L^*值，但在本实验中超快速冷却使肉表面形成一层薄“硬壳”，这阻止了肌肉中水分的蒸发，因此，未对肉品的色泽产生较大影响，还改善了生鲜肉的保水性，Singh等^[28]在研究超快速冷却肌肉时也得出此结论。降温处理组1和降温处理组2羊肉剪切力显著低于对照组，可能是因为超快速冷却较早地激活了钙蛋白酶进而促进细胞骨架蛋白降解，破坏了肌原纤维蛋白结构而降低了剪切力，改善了肉嫩度^[12]。

2.2　不同降温速度处理对宰后早期羊肉肌原纤维蛋白特性的影响

2.2.1　不同降温速度处理对宰后早期羊肉肌原纤维蛋白溶解性的影响

降温处理组1和降温处理组2羊肉肌原纤维蛋白溶解性显著高于对照组（P<0.05），在宰后12~72 h，降温处理组2显著高于降温处理组1（图4，P<0.05）。在宰后24 h，降温处理组1、降温处理组2羊肉肌原纤维蛋白溶解性分别比对照组高16.13%、29.84%。在宰后1~24 h，不同降温速度处理组羊肉肌原纤维蛋白溶解性均逐渐降低。对照组和降温处理组1羊肉肌原纤维蛋白溶解性在宰后1~24 h显著降低（P<0.05），但降温处理组2羊肉肌原纤维蛋白溶解性在宰后1~72 h差异不显著（P>0.05）。以上数据表明超快速冷却处理在一定程度上保持了羊肉僵直前的溶解性。李文博等^[29]探究了羊肉在宰后成熟过程中肉品质变化，结果发现僵直前肉的溶解度显著高于解僵后肉的溶解度。本研究结果表明，超快速冷却处理组羊肉肌原纤维蛋白溶解性显著大于对照组，降温处理组2保持了羊肉僵直前的肌原纤维蛋白溶解性。有研究指出，蛋白质变性程度与其溶解性密切相关，即溶解性越大，蛋白质变性程度越低^[30]。由于超快速冷却处理组的羊肉在宰后处于较低的环境温度下，有效抑制了蛋白质氧化变性过程，从而使肌原纤维蛋白溶解性显著大于对照组。

2.2.2　不同降温速度处理对宰后早期羊肉肌原纤维蛋白凝胶特性的影响

不同降温速度处理组羊肉肌原纤维蛋白凝胶保水性变化如图5所示。在同一采样时间，降温处理组1和降温处理组2羊肉肌原纤维蛋白凝胶保水性显著高于对照组（P<0.05）。在宰后1~24 h，不同降温速度处理组羊肉肌原纤维蛋白凝胶保水性均逐渐降低，而降温处理组2凝胶保水性在宰后1~12 h差异不显著（P>0.05）。在宰后24 h，降温处理组1、降温处理组2蛋白凝胶保水性分别比对照组高3.02%、5.93%。研究结果显示超快速冷却在一定程度上可以保持羊肉僵直前的凝胶保水性。

降温处理组1和降温处理组2羊肉肌原纤维蛋白凝胶硬度在宰后6~72 h显著低于对照组（图6，P<0.05）。在宰后24 h，降温处理组1和降温处理组2的凝胶硬度分别为26.07、25.23 g，均显著低于对照组（31.38 g）（P<0.05）。随宰后时间延长，不同降温速度处理组羊肉肌原纤维蛋白凝胶硬度均先增大后减小。在宰后1~24 h，对照组和降温处理组1羊肉肌原纤维蛋白凝胶硬度逐渐升高，在24 h达到最大，随后下降。而降温处理组2在宰后1~72 h先下降后上升，随后再下降。

不同降温速度处理对羊肉肌原纤维蛋白凝胶微观结构的影响如图7所示。与对照组和降温处理组1的羊肉肌原纤维蛋白凝胶相比，降温处理组2的凝胶网络结构明显更致密。宰后1 h的肌原纤维蛋白凝胶网络结构光滑且致密，孔洞比较小（如图中圈出所示），但随宰后时间延长，不同降温速度处理组羊肉肌原纤维蛋白凝胶网络结构变得松散，孔洞变大。在宰后72 h，如图中圈出所示，降温处理1和降温处理组2蛋白凝胶网络比对照组的蛋白凝胶网络较均匀致密，且孔洞明显更少且较小。该结果说明超快速冷却通过促进蛋白质交联形成致密的凝胶网络结构，进而改善了羊肉凝胶特性。

Li等^[4]研究发现僵直前羊肉凝胶保水性显著大于最大僵直期和解僵后羊肉，僵直前羊肉凝胶表面更光滑、致密。胡胜杰^[31]利用变温处理（肉样分割后先置于0~4 ℃储存4 h，然后转入12 ℃储存4 h，最后转入0~4 ℃贮藏）显著改善了生鲜肉凝胶保水性。本研究结果表明，与对照组相比，超快速冷却处理显著降低了肌原纤维蛋白凝胶硬度，改善了凝胶保水性，凝胶表面孔隙较小，显示出较均匀、致密的凝胶网络结构，且降温处理组2羊肉肌原纤维蛋白凝胶保水性在宰后1~12 h差异不显著。肌原纤维蛋白在加热过程中通过相互作用形成三维凝胶网络结构，pH对生鲜肉凝胶网络结构有显著影响，实质上是蛋白质分子的静电荷效应^[19,32]。蛋白质分子所带静电荷对凝胶性有双重意义：一是静电荷是蛋白质分子吸引水分子的中心，二是由于静电荷增加蛋白质分子间静电排斥力，使凝胶网格结构松弛、均匀，而静电荷减少，蛋白质分子间发生凝聚紧缩，无法形成有序的凝胶网络结构，当肉的pH接近等电点时静电荷降到最低^[32]。超快速冷却处理组pH较大，远离等电点，使负电荷增加影响凝胶网络中肌球蛋白分子间的静电排斥，形成致密的凝胶网络结构，也为水分子提供了更多的结合位点，增强了凝胶保水性。

2.2.3　不同降温速度处理对宰后早期羊肉肌原纤维蛋白乳化性的影响

降温处理组1和降温处理组2的羊肉肌原纤维蛋白乳化活性在宰后12~72 h显著高于对照组，降温处理组1和降温处理组2羊肉肌原纤维蛋白乳化稳定性在宰后6~72 h显著高于对照组（表2，P<0.05）。降温处理组2在宰后72 h的乳化活性和乳化稳定性分别为51.63 m²/g、41.18%，均显著高于对照组的乳化活性（43.16 m²/g）和乳化稳定性（37.76%）（P<0.05）。随宰后时间延长，不同降温处理组羊肉肌原纤维蛋白乳化活性和乳化稳定性逐渐降低，但降温处理组2羊肉肌原纤维蛋白乳化活性在宰后1~12 h差异不显著（P>0.05）。Xiao等^[33]研究发现僵直前羊肉乳化活性显著大于解僵后羊肉。本研究结果表明，在宰后12~72 h，降温处理组1和降温处理组2羊肉乳化活性和乳化稳定性显著大于对照组，可能是因为超快速冷却处理组pH较大，此时pH远离蛋白等电点，乳液所带净电荷多，分子间作用力较强，吸附在油水界面蛋白质分子也较多，乳化性也越大^[34]。有研究表明，乳化稳定性较高的蛋白乳液中粒子不易聚集，进而使肌肉保水性增强^[35]。此外，蛋白质乳化性与其溶解度呈正相关关系^[36]，蛋白质溶解性越大，可溶性蛋白质含量越高，不仅有利于形成稳定的交联键，还有更多的蛋白可以结合水分，从而提高了蛋白乳化性，这与本研究结果一致。

2.3　不同降温速度处理对宰后早期羊肉糖酵解进程的影响

降温处理组1和降温处理组2羊肉中的乳酸含量在宰后6~72 h显著低于对照组（图8，P<0.05）。在宰后12~24 h，降温处理组2羊肉中乳酸含量显著低于降温处理组1（P<0.05）。随宰后时间延长，不同降温速度处理组羊背最长肌中的乳酸含量均呈上升趋势，在宰后72 h均达到最大。在宰后72 h，降温处理组2羊肉中乳酸含量为5.37 μmol/g，显著低于降温处理组1（6.29 μmol/g）和对照组（7.3 μmol/g），且降温处理组1羊肉中乳酸含量显著低于对照组（P<0.05）。由此可见，超快速冷却显著减少了羊肉中乳酸的产生，延缓了糖酵解进程。

不同降温速度处理羊肉中的ATP含量变化如图9所示。在宰后6~72 h，降温处理组1和降温处理组2羊肉中的ATP含量显著高于对照组（P<0.05）。在宰后6~24 h，降温处理组2羊肉中ATP含量显著高于降温处理组1（P<0.05）。随宰后时间延长，不同降温速度处理组羊肉中ATP含量均呈下降趋势，在宰后72 h降到最低，对照组、降温处理组1、降温处理组2羊肉中ATP含量分别为1.56、2.08、2.24 μmol/g，同一时间点超快速冷却处理组羊肉中ATP含量显著高于对照组（P<0.05）。

畜禽屠宰后血液循环中断，糖酵解途径成为宰后肉中主要的代谢方式，超快速冷却可以延缓糖酵解速率。乳酸作为糖酵解反应的产物，其含量变化可反映糖酵解水平和速率。宰后肉中ATP通过影响糖酵解酶的活性来改变肉中糖酵解进程^[37]。本研究结果显示降温处理组1和降温处理组2的羊肉中乳酸含量显著低于对照组，而ATP含量显著高于对照组，表明超快速冷却处理显著延缓了糖酵解速率，这与已有研究结果一致^[38]。糖酵解反应产生乳酸和ATP分解产生氢离子，造成宰后肉中pH降低^[39]，而超快速冷却延缓了糖酵解反应及ATP分解，因此超快速冷却处理组pH较高。与降温处理组1相比，降温处理组2延缓了糖酵解反应，因此降温处理组2的pH较大。Holdstock等^[40]研究结果表明快速冷却可以延缓糖酵解速率，与本研究结果一致。已有研究表明，超快速冷却可以通过降低糖酵解过程中的己糖激酶、磷酸甘油酸激酶和乳酸脱氢酶活性来延缓糖酵解反应，降低乳酸产生速率，延缓肌肉中pH下降^[41]，进而影响肉品质。

3　结论

收起

本文探究了不同降温速度处理对宰后早期羊肉品质及肌原纤维蛋白特性的影响。结果表明，与对照组相比，超快速冷却处理显著延缓了羊肉pH的下降，改善了羊肉嫩度及肌原纤维蛋白溶解性、凝胶特性和乳化性。其中，降温速度为25.1 ℃/h的超快速冷却处理在宰后72 h内可保持羊肉僵直前的肌原纤维蛋白溶解性，在宰后12 h内可保持羊肉僵直前的肌原纤维蛋白凝胶保水性和乳化活性。此外，基于分析ATP含量和乳酸含量变化表明，超快速冷却处理通过延缓糖酵解进程维持了羊肉僵直前的品质。本文初步明确了超快速冷却处理可保持羊肉僵直前的品质，后续将进一步探究超快速冷却对宰后早期羊胴体不同部位肉品质的影响，为研发生鲜肉僵直前品质保持技术提供依据。

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2026年第47卷第7期

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doi: 10.13386/j.issn1002-0306.2025030141

接收时间：2025-03-13
首发时间：2026-10-24
出版时间：2026-04-01

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收稿日期：2025-03-13

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中国农业科学院农产品加工研究所/农业农村部农产品质量安全收贮运管控重点实验室，北京 100193

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李欣（1983−），女，博士，研究员，研究方向：肉品科学与技术，E-mail：xinli.caas@gmail.com。

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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处理	宰后时间（h）
L^*	对照组	33.37±2.39^Ad	34.89±1.96^Ac	35.52±2.56^Bbc	36.64±2.39^Bb	39.68±2.55^Aa
降温处理组1	33.18±1.47^Ab	31.54±1.56^Bb	32.08±1.62^Cb	33.34±1.33^Cb	36.60±2.26^Ba
降温处理组2	33.39±1.87^Ac	35.31±1.64^Ab	36.65±1.76^Ab	38.59±3.43^Aa	38.94±3.13^Aa
a^*	对照组	12.25±1.23^Ac	13.47±1.06^Aab	12.95±1.27^Ab	13.54±1.19^Aa	13.77±0.99^Aa
降温处理组1	12.71±0.88^Ab	11.21±1.55^Bc	10.19±1.31^Bd	12.45±1.87^Bb	14.58±2.21^Ba
降温处理组2	10.58±1.13^Ab	10.91±1.01^Bb	13.40±0.79^Aa	12.55±1.42^Ba	12.43±1.22^Aa
b^*	对照组	8.57±1.14^Ad	9.28±0.93^Ac	10.11±1.41^Abc	11.16±1.34^Aa	11.09±1.06^Aab
降温处理组1	9.01±0.77^Ab	8.35±1.31^Ab	8.40±1.34^Bb	9.31±1.36^Bb	10.56±1.39^Aa
降温处理组2	8.39±1.28^Ac	8.75±0.94^Ac	9.98±0.81^Ab	10.59±1.53^Ab	11.25±1.31^Aa

处理

宰后时间（h）

L^*

对照组

33.37±2.39^Ad

34.89±1.96^Ac

35.52±2.56^Bbc

36.64±2.39^Bb

39.68±2.55^Aa

降温处理组1

33.18±1.47^Ab

31.54±1.56^Bb

32.08±1.62^Cb

33.34±1.33^Cb

36.60±2.26^Ba

降温处理组2

33.39±1.87^Ac

35.31±1.64^Ab

36.65±1.76^Ab

38.59±3.43^Aa

38.94±3.13^Aa

a^*

对照组

12.25±1.23^Ac

13.47±1.06^Aab

12.95±1.27^Ab

13.54±1.19^Aa

13.77±0.99^Aa

降温处理组1

12.71±0.88^Ab

11.21±1.55^Bc

10.19±1.31^Bd

12.45±1.87^Bb

14.58±2.21^Ba

降温处理组2

10.58±1.13^Ab

10.91±1.01^Bb

13.40±0.79^Aa

12.55±1.42^Ba

12.43±1.22^Aa

b^*

对照组

8.57±1.14^Ad

9.28±0.93^Ac

10.11±1.41^Abc

11.16±1.34^Aa

11.09±1.06^Aab

降温处理组1

9.01±0.77^Ab

8.35±1.31^Ab

8.40±1.34^Bb

9.31±1.36^Bb

10.56±1.39^Aa

降温处理组2

8.39±1.28^Ac

8.75±0.94^Ac

9.98±0.81^Ab

10.59±1.53^Ab

11.25±1.31^Aa

处理	宰后时间（h）
乳化活性（m²/g）	对照组	55.03±1.57^Aa	53.08±2.67^Aa	50.88±1.38^Cb	46.29±0.96^Cc	43.16±2.17^Cd
降温处理组1	54.77±2.33^Aa	53.19±1.32^Aa	51.41±1.14^Bb	46.76±1.33^Bc	47.84±0.77^Bc
降温处理组2	53.82±1.95^Aa	53.15±1.56^Aa	51.73±2.36^Aa	49.27±1.99^Ab	51.63±1.83^Aa
乳化稳定性（%）	对照组	45.39±2.25^Aa	43.05±1.55^Bb	39.23±0.99^Cc	36.69±0.86^Cd	37.76±0.71^Ccd
降温处理组1	44.42±1.62^Aa	42.98±1.42^Aa	39.69±0.63^Bb	38.01±1.04^Bc	38.52±1.41^Bbc
降温处理组2	45.16±1.57^Aa	43.73±0.72^Aa	41.61±2.51^Ab	39.11±1.36^Ac	41.18±0.83^Ab

处理

宰后时间（h）

乳化活性（m²/g）

对照组

55.03±1.57^Aa

53.08±2.67^Aa

50.88±1.38^Cb

46.29±0.96^Cc

43.16±2.17^Cd

降温处理组1

54.77±2.33^Aa

53.19±1.32^Aa

51.41±1.14^Bb

46.76±1.33^Bc

47.84±0.77^Bc

降温处理组2

53.82±1.95^Aa

53.15±1.56^Aa

51.73±2.36^Aa

49.27±1.99^Ab

51.63±1.83^Aa

乳化稳定性（%）

对照组

45.39±2.25^Aa

43.05±1.55^Bb

39.23±0.99^Cc

36.69±0.86^Cd

37.76±0.71^Ccd

降温处理组1

44.42±1.62^Aa

42.98±1.42^Aa

39.69±0.63^Bb

38.01±1.04^Bc

38.52±1.41^Bbc

降温处理组2

45.16±1.57^Aa

43.73±0.72^Aa

41.61±2.51^Ab

39.11±1.36^Ac

41.18±0.83^Ab