摘要
为探究冻结和解冻方式对猪肉品质的影响,以解冻汁液流失率,p H,脂类氧化(TBARS)值,蛋白质溶解度,滋味及微观结构的变化作为猪肉品质的评定指标。采用-18、-27、-70℃三种冻结温度进行冻结,冻结后-18℃冻藏3 d,每个冻结组解冻时均分别采用4℃低温空气、25℃静水、25℃空气三种方式进行解冻。结果表明:冻结方式与解冻方式对猪肉品质均有不同程度的影响。通过多因素方差分析可以得出,解冻汁液流失、蛋白质溶解度同时受冻结、解冻方式影响显著(p<0.05)。p H受冻结、解冻方式影响不显著(p>0.05);TBARS受解冻方式影响显著(p<0.05),受冻结方式影响不显著(p>0.05);解冻方式是影响滋味变化主要因素;-70℃冻结和4℃低温解冻能够较好地保持猪肉品质。
To explore the effects of different freezing and thawing methods on the quality of pork.The thawing loss rate, pH, TBARS value, protein solubility, microstructure and the taste were measured to evaluate the quality of pork.Pork was frozen at -18,-27,-70 ℃ respectively,and each freeze group of the frozen meat was thawed at 4 ℃ ,25 ℃ （ in water） ,25 ℃ （ in air） after 3 days storage.The resuhs showed that the effect of freezing and thawing methods had different influence on pork quality. By muhi-factor variance analysis, thawing loss and protein solubility were significantly （p 〈 0.05 ）influenced by freezing and thawing methods.The pH value was not influenced by freezing and the thawing methods ,TBARS values were significantly （p 〈 0.05） influenced by thawing methods.For the taste,the effects of thawing methods were greater than that of freezing methods. Freezing at -70 ℃ and thawing at 4℃ could keep the quality of pork meat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第19期278-283,共6页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(31571769)
安徽省科技攻关项目(1604a0702031)
关键词
冻结
解冻
肉制品
猪肉
品质
freezing
thawing
meat products
pork
quality
作者简介
胡新（1991-），男，硕士研究生，研究方向：农产品贮藏与加工，E-mail：2015808104@njau．edu．cn。
屠康（1968-），男，博士，教授，研究方向：农产品无损检测、贮藏与加工，E-mail：kangtu@njau．edu．cn。
