摘要
采用冷、热分割处理之间的对比,研究了两种分割方式下猪肉的色泽红度值a*、汁液流失率、菌落总数、TVB-N、感官指标的变化情况。结果表明:贮藏过程中,冷分割肉的汁液流失率、TVB-N值显著低于热分割肉(P<0.01),感官指标优于热分割肉且货架期比热分割肉的长;但两种处理分割肉的色泽红度a*值和TBA值差异不显著(p>0.05)。通过试验可以得出,与热分割相比,冷分割能延长鲜肉货架期2-3天。
The aim of this study was to investigate the effect of hot-deboning versus cold-deboning on meat. In order to compare the effect of the treatments, a*, purge loss, total plate counts, TVB-N and sensory parameters were measured. The results indicate that purge loss and TVB-N of cold-deboned meat are significantly lower(P<0.01) than those of hot-deboned meat during the storage, and cold- deboned meat had better sensory evaluation and longer shelf life. No differences were observed in a* value and TBA betwe...
出处
《肉类研究》
2008年第10期48-51,共4页
Meat Research
基金
昆明市科技型中小企业技术创新基金(CJ2006078)
云南省"十五"科技攻关重点项目资助(2001NG40)资助
关键词
热分割
冷分割
货架期
肉质
hot-deboning
cold-deboning
shelf life
meat quality
