摘要
选用宰后48h的猪半腱肌,注射占肉重5%、浓度分别为0和300mmol/L的CaCl2溶液,放在4℃左右条件下冷藏72h后,测定其剪切力、煮熟率、pH和总色素,以此分析CaCl2处理对猪半腱肌品质的影响。结果显示,注射CaCl2能显著降低猪半腱肌的剪切力(P<0.05),但对煮熟率、pH和总色素影响均不显著(P>0.05)。可见,注射CaCl2能通过改善猪半腱肌的嫩度而提高其品质,而对系水力、pH和色泽没有影响。
The objective of this study was to determine the effect , calcium chloride on quality of pork semitendinosus muscles when injected later than 48-hour postmortem. The different pieces of pork semitendinosus muscles were respectively injected of 0, 300 mmol/L calcium chloride solution with 5 % by weight. Samples were aged in a 4 ℃ refrigeratory then sampled for cooking percentage, shear force, pH and total coloring matter on 72 h after injection.This result shows that calcium chloride injection can affect shear force of pork semitendinosus muscles significantly （P〈0.05）, but had no significant effect on cooking percentage, pH and total coloring matter of them（P〉0.05 ）. Therefore, calcium chloride injection can improve pork semitendinosus muscles tenderness, but it can＇t affect water holding capacity, pH and color. Calcium chloride injection can improve quality of pork semitendinosus muscles.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期104-106,共3页
Food Research and Development
关键词
CACL2
半腱肌
猪肉
品质
calcium chloride
semitendinosus muscles
pork
quality
