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不同解冻方式对猪肉品质特性的影响
引用本文:常海军,唐翠,唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5.
作者姓名:常海军  唐翠  唐春红
作者单位:1.重庆工商大学 催化与功能有机分子重庆市重点实验室,重庆 400067;; 2.西南大学食品科学学院,重庆 400715
基金项目:国家自然科学基金青年科学基金项目(31101313);重庆市科委基础与前沿研究计划项目(cstc2013jcyjA80017);重庆市教委科学技术研究项目(KJ110714)
摘    要:研究自然空气解冻、静水解冻、微波解冻和低温解冻4种不同解冻方式对猪背最长肌肉品质特性的影响,分析猪肉解冻过程中食用品质特性、全质构特性、肌浆蛋白和全蛋白含量的变化。结果表明:冻结猪肉经静水解冻后,肌肉pH值接近6.0,解冻损失率和蒸煮损失率较低,静水解冻使猪肉的保水性维持较好。冻结猪肉解冻过程中肌浆蛋白和肌肉全蛋白浓度的变化对肉质构特性有显著或极显著影响。微波解冻有利于保持猪肉的嫩度和色泽,且通过微波解冻的冷冻猪肉其肌肉全蛋白含量较高,肉品的全质构特性较好。4种解冻方法中,静水解冻和微波解冻能较好地保持解冻猪肉的品质。

关 键 词:解冻方式  猪肉  品质特性  

Effects of Different Thawing Methods on Pork Quality
CHANG Hai-jun,TANG Cui,TANG Chun-hong.Effects of Different Thawing Methods on Pork Quality[J].Food Science,2014,35(10):1-5.
Authors:CHANG Hai-jun  TANG Cui  TANG Chun-hong
Affiliation:1. Chongqing Key Laboratory of Catalysis and Functional Organic Molecules, Chongqing Technology and Business University,; Chongqing 400067, China; 2. College of Food Science, Southwest University, Chongqing 400715, China
Abstract:The effects of four different thawing methods, i.e. natural air thawing, thawing in water, microwave thawing
and low-temperature thawing, on quality characteristics of pork Longissimus dorsi muscle were studied. The changes
of eating quality, textural properties, sarcoplasmic proteins and total protein content of thawed pork were analyzed.
The results showed that after thawing of frozen pork in water, the pH approached to 6.0, thawing and cooking losses
were lower, and water-holding capacity was maintained at higher levels. Changes in sarcoplasmic proteins and total
protein contents of frozen pork during thawing affected significantly or extremely significantly textual characteristics.
Microwave thawing was conducive to maintaining meat tenderness and color, and resulted in higher total protein levels
and superior textural properties. Among the four thawing methods, thawing in water and microwave provided better
maintenance of pork quality.
Keywords:thawing methods  pork  quality characteristics  
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