猪肉冰温贮藏过程中的品质变化与机理研究

研究表明浅度冻结、合理的贮藏条件及贮存期不会显著影响原料肉及肉制品的加工和食用品质.据此,本研究提出了“冰而鲜”的冰温保鲜的新技术:即将鲜肉经过预冷后,用尽快的降温速度使肉通过最大冰晶生成带(-5℃左右),并在-5℃的温度下进行贮藏的方法.同时系统研究了不同的降温温度(-36℃与-5℃)和不同的降温方式(风冷与浸渍)对...

Changes in Physical-chemical and Sensory Characteristics of Pork under Controlled Freezing Point Storage Conditions

This study showed that shallow freezing,reasonable storage conditions and period did not significantly affect the processing and eating quality of raw meat and meat products.Accordingly,the concept "frozen and fresh" of controlled freezing point technique was proposed as a new preservation technology.After pre-cooling,the fresh meat was frozen quickly through the maximum ice generation zone(about-5 ℃) and then was storage at – 5 ℃.The effect of cooling temperatures(-36 ℃ and-5 ℃) and cooling methods(air and immersion) on the controlled freezing pork was studied systematically.Changes in physicochemical,microbiological and sensory characteristics were measured and the microstructure was observed by the scanning electron microscopy.The results showed that total bacteria and TVB-N value were well controlled by the new controlled freezing point technique with delayed increase of pH value.The meat with controlled freezing point treatment at-36 ℃ showed the best fresh-keeping effect.When the pork was stored to 28 d at the temperature of-5 ℃,the total amount of bacteria was 5.4 lg cfu/g within the range of National Standard(≤1×106 cfu/g).The TVB-N value was 16 mg/g,which met the fresh meat of level two according to National Standard.The drip loss rate,conductivity,pH value and hardness were 8.60%,10.15 ms/cm,5.58 and 100.31 N,respectively.