| 低温高湿解冻改善猪肉品质特性 |
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| 引用本文： | 彭泽宇,朱明明,张海曼,姚东昊,马长明,何鸿举,王正荣,赵圣明,康壮丽,马汉军. 低温高湿解冻改善猪肉品质特性[J]. 食品与发酵工业, 2019, 0(8): 79-85 |
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| 作者姓名： | 彭泽宇 朱明明 张海曼 姚东昊 马长明 何鸿举 王正荣 赵圣明 康壮丽 马汉军 |
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| 作者单位： | 河南科技学院食品学院;河南科技学院畜禽产品精深加工与质量安全控制河南省工程技术研究中心;国家猪肉加工技术研发专业中心;中国农业大学食品科学与营养工程学院;河南省商业科学研究所 |
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| 基金项目： | 河南省重大科技专项(161100110600);河南科技学院高层次人才科研项目(2016020;2015015);河南省科技厅科技攻关项目(182102110404) |
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| 摘 要： | 为探究低温(4℃)下,不同湿度(RH):80%、85%、90%、95%解冻对猪肉品质特性的影响,以鲜肉和传统低温(4℃,RH 65%～73%)为对照,分析各组解冻效率、汁液损失、蒸煮损失、色泽、嫩度等理化指标及流变特性的变化。结果表明,与传统低温解冻相比,低温高湿(4℃,RH 80%～95%)解冻可显著提高解冻效率,降低解冻损失、蒸煮损失,剪切力值,抑制脂肪氧化程度,改善猪肉品质(P <0. 05)。其中RH 90%、95%的处理组,解冻效率和理化品质显著高于其他组,而且储能模量G'值较高,能较好保持蛋白结构(P <0. 05);但RH 95%处理组的菌落总数(3. 97 lg CFU/g)、TVB-N(1. 4 mg/100 g)和电导率(1 367. 67μs/cm)显著升高(P <0. 05),降低新鲜度。因此4℃、RH 90%解冻为最佳解冻条件,可有效提高解冻效率,缓解蛋白变性,改善解冻猪肉品质。
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| 关 键 词： | 相对湿度 低温解冻 猪肉 理化指标 流变 |
Improved quality characteristics of pork thawed at low-temperature and high-humidity |
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| PENG Zeyu,ZHU Mingming,ZHANG Haiman,YAO Donghao,MA Changming,HE Hongju,WANG Zhengrong,ZHAO Shengming,KANG Zhuangli,MA Hanjun. Improved quality characteristics of pork thawed at low-temperature and high-humidity[J]. Food and Fermentation Industries, 2019, 0(8): 79-85 |
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| Authors: | PENG Zeyu ZHU Mingming ZHANG Haiman YAO Donghao MA Changming HE Hongju WANG Zhengrong ZHAO Shengming KANG Zhuangli MA Hanjun |
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| Affiliation: | (School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control,Henan Institute of Science and Technology,Xinxiang 453003,China;National Pork Processing Technology Research and Development Professional Center,Xinxiang 453003,China;College of Food Science & Nutritional Engineering,China Agricultural University,Beijing100000,China;Commercial Science Institute of Henan Province,Zhengzhou 450002,China) |
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| Abstract: | PENG Zeyu;ZHU Mingming;ZHANG Haiman;YAO Donghao;MA Changming;HE Hongju;WANG Zhengrong;ZHAO Shengming;KANG Zhuangli;MA Hanjun(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control,Henan Institute of Science and Technology,Xinxiang 453003,China;National Pork Processing Technology Research and Development Professional Center,Xinxiang 453003,China;College of Food Science & Nutritional Engineering,China Agricultural University,Beijing100000,China;Commercial Science Institute of Henan Province,Zhengzhou 450002,China) |
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| Keywords: | relative humidity (RH) low temperature thawing pork physicochemical indicators rheology |
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