摘要
研究了不同急冷温度(-14、-18、-22、-26、-30℃)对冷却猪肉品质的影响。结果表明,急冷温度的变化对冷却肉食用品质有显著影响(p<0.05),急冷温度为-22℃能显著提高冷却肉的保水性,改善色泽和质构,降低胶着性、咀嚼性和硬度,但对黏着性和弹性无显著影响;宰后45min胴体温度和pH对冷却肉保水性有预测作用,pH45min与冷却猪肉失水率呈负相关,宰后45min的胴体温度与失水率呈正相关。
The objective of this study was to investigate how pre-chilling temperature（-14 ℃, -18 ℃, -22 ℃, -26 ℃, -30 ℃） affected chilled pork quality. The results showed that pre-chilling temperature greatly influenced chilled pork quality. When the pre-chilling temperature was -22 ℃, it greatly improved water holding capacity（WHC）, color and texture. Instrumental texture indicated that the value of hardness, gumminess and chewiness was decreased but there was no significant influence in springiness and adhesiveness. The carcass pH and temperature in postmortem 45 min have predictive value on final WHC, pH45 min have negative correlation with drip loss, T45 min have positive correlation with drip loss of chilled pork.
出处
《食品科技》
CAS
北大核心
2011年第9期122-126,共5页
Food Science and Technology
基金
北京市创新团队专项
关键词
两段式冷却
急冷温度
冷却肉
品质
two-stage rapid chilling
pre-chilling temperature
chilled pork
quality
