不同蒸煮温度对CO气调包装肉色泽稳定性和蛋白质变性程度的影响

The Relationship Between Color and Denaturing Myoglobin of Co-Map Chilled Pork in Different Cooking Temperatures

冷却猪肉采用不同浓度CO气调包装和真空包装,(4±1)℃下贮藏,并在不同蒸煮温度下研究色泽与变性肌红蛋白的关系。结果表明:随着蒸煮中心温度的升高,肉的红度值和肌红蛋白含量下降,高铁肌红蛋白和变性肌红蛋白含量上升;4%CO气调包装组冷却肉在蒸煮中心温度达到83℃时,变性肌红蛋白含量增加至85%,但肉内部仍呈现发粉现象,其他组煮熟后呈正常颜色。

Chilled pork packaged in a modified atmosphere with CO of different concentration and vacuum were stored at（4±1） ℃ to study the relationship between color and denaturing myoglobin.The results show that：As cooking temperature increased,a value and Mb decreased,while MMb and PMD increased;the phenomenon of persistent pink color was evident during cooking of chilled pork in 4 % CO-MAP,when internal cooking temperature was at 83 ℃,PMD was 85 %,color was pink,but the other treatments were brown.