不同冻结和解冻方式对猪肉品质的影响

胡新; 姚亚明; 王鹏; 屠康

doi:10.13386/j.issn1002-0306.2017.19.051

不同冻结和解冻方式对猪肉品质的影响

胡新¹,
姚亚明¹,
王鹏^1,2,
屠康^1,2

1. 南京农业大学食品科技学院
2. 江苏省肉类生产与加工质量安全控制协同创新中心

基金项目:

国家自然科学基金面上项目(31571769)；安徽省科技攻关项目(1604a0702031)；

详细信息

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。;

中图分类号: TS251.51
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出版历程
- 收稿日期: 2017-03-23

Effects of different freezing and thawing methods on pork quality

College of Food Science and Technology, Nanjing Agriculture University
Jiangsu Collaborative Innovation Center of Meat Production and Processing

摘要

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。
- 冻结 /
- 解冻 /
- 肉制品 /
- 猪肉 /
- 品质
Abstract: To explore the effects of different freezing and thawing methods on the quality of pork. The thawing loss rate, p H, 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 results showed that the effect of freezing and thawing methods had different influence on pork quality.By multi-factor variance analysis, thawing loss and protein solubility were significantly ( p < 0.05) influenced by freezing and thawing methods.The p H 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.
- freezing /
- thawing /
- meat products /
- pork /
- quality

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参考文献(23)

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不同冻结和解冻方式对猪肉品质的影响

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。;

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出版历程

Effects of different freezing and thawing methods on pork quality

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目录

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。;