不同温度贮藏热鲜猪肉品质变化比较

比较研究25、20、15、10℃和4℃五种贮藏温度下的热鲜猪肉在食用品质(蒸煮损失率、剪切力、肉色)、pH值、挥发性盐基氮(TVB-N)和微生物上的差异。结果表明:25、20℃和15℃热鲜肉无最佳消费时段,10℃和4℃最佳消费时段分别在36h和48～72h左右;25、20、15、10℃和4℃的热鲜肉一级鲜消费时段分别在12、18、36、48h和96h内。在48h内,10℃贮藏的热鲜肉与4℃贮藏相比,在蒸煮损失率、肉色(L值和a值)和TVB-N值方面无显著差异,且剪切力变化优于4℃贮藏的热鲜肉。

Quality Change of Fresh Pork at Different Storage Temperatures

In order to examine the quality of fresh pork on the market,eating quality parameters including cooking loss,shear force,color,pH,total volatile basic nitrogen(TVB-N) and total bacterial count of fresh pork stored at 25,20,15,10 ℃ and 4 ℃ were analyzed comparatively.The results showed that fresh pork stored at 25,20 ℃ and 15 ℃ did not reveal the optimal consumption time;however,fresh pork stored at 10 ℃ and 4 ℃ revealed the optimal consumption time after storage for 36 hours and 48-72 hours,respectively.Fresh pork stored at 25,20,15,10 ℃ and 4 ℃ could maintain the optimal consumption time within 12,18,36,48 hours and 96 hours.Within 48 hours,fresh pork stored at 10 ℃ had no significant difference in cooking lose,color(L* value and a* value) and TVB-N,but had better shear force when compared with the fresh pork stored at 4 ℃.