热处理对猪通脊嫩度及色泽的影响

肉类在热处理过程中的蒸煮损失、pH值、剪切力和色泽变化对肉的质地和感官具有重要影响。以猪通脊肉为原料,研究了不同的热处理温度和处理时间对猪通脊肉嫩度和色泽等物性的影响。结果表明:随着热处理温度的升高和处理时间的延长,猪通脊肉的蒸煮损失、pH值、红度a*和黄度b*均有显著的升高,亮度L*下降,而剪切力随着热处理时间的延长先升高后降低,且在整个过程中,温度越高,变化越迅速。

Effect of thermal treatment on meat tenderness and color of pork tenderloin

The changes on cooking loss,pH,shear value and color have important effects on their texture and sensory quality for meat during thermal treatment.In this experiment,the shear value and color of pork tenderloin was studied during thermal treatment under different temperature and time.The result showed that the cooking loss,pH,a value and b value of pork tenderloin increases significantly as the rising of temperature and prolonging of time of thermal treatment,but the L value decreases.The shear value increases at fist and then decreases with the time prolonging of thermal treatment.In the experiment,the higher the temperature of thermal treatment,the faster of the changes.