| 微冻贮藏对猪肉品质的影响研究 |
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| 引用本文： | 彭涛,邓洁红,谭兴和,李军.微冻贮藏对猪肉品质的影响研究[J].制冷学报,2012,33(3):74-78. |
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| 作者姓名： | 彭涛 邓洁红 谭兴和 李军 |
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| 作者单位： | 1. 湖南农业大学食品科技学院 长沙 410128
2. 湖南农业大学食品科技学院 长沙 410128;食品科学与生物技术湖南省重点实验室 长沙 410128 |
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| 摘 要： | 以猪里脊肉为原料,设置稳定的-2℃微冻、4℃冷藏和-18℃冻藏三个低温保藏环境,通过测定细菌总数、挥发性盐基氮、汁液流失率、持水性、pH值和感官评价来对比各温度下猪肉新鲜度及品质的变化。结果表明:稳定的-2℃在15d内能保持猪肉一级鲜度,27d内保持二级鲜度,而4℃保质期仅6d;相比较于-18℃冻藏,-2℃微冻条件下猪肉汁液流失率低,有较好的持水性且感官评价更好。因此微冻技术用于猪肉保鲜是一种有效的保鲜方式。
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| 关 键 词： | 食品加工技术 微冻 冷藏 冻藏 猪肉 |
| 收稿时间： | 2011/10/8 0:00:00 |
Effect of Partial Frozen on Quality of Pork |
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| Peng Tao,Deng Jiehong,Tan Xinghe and Li Jun.Effect of Partial Frozen on Quality of Pork[J].Journal of Refrigeration,2012,33(3):74-78. |
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| Authors: | Peng Tao Deng Jiehong Tan Xinghe and Li Jun |
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| Affiliation: | 1(1.College of Food Science and Technology,Hunan Agricultural University,Changsha,410128,China;2.Hunan Provincial Key Laboratory of Food Science and Biological Technology,Changsha,410128,China) |
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| Abstract: | Using the tenderloin of pork as the raw materials,the aerobic bacterial count,physicochemical parameters such as total volatile base nitrogen,drip loss,water retention rate,pH and sensory evaluation,the fresh-keeping quality of pork were compared under steady-2℃(partial frozen),4℃(cold storage) and-18℃(frozen storage).The results show that partial frozen pork could keep the first grade of freshness for 15d and the second grade of freshness for 27d,while 4℃ was only 6d.-2℃(partial frozen) pork had less drip loss,higher water retention rate and more acceptable sensory compared with that frozen stored at-18℃.So partial frozen can be an effective method for keeping freshness of pork. |
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| Keywords: | Food processing technology Partial frozen Cold storage Frozen storage Pork |
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