解冻和加工过程中冷冻猪肉保水性的研究

Study on Water-holding Capacity of Frozen Pork in Thawing and Processing

以冷冻猪4号肉为原料,研究解冻和加工过程中肉的来源、解冻方法、肉本身所含磷酸盐及加工过程中添加的磷酸盐对肉的保水性等指标的影响。结果表明:解冻过程中,解冻方法对猪肉的解冻汁液损失影响较大,肉流水解冻时汁液损失最小,保水性最好。当肉的来源不同时,汁液损失也不相同。肉本身所含磷酸盐对肉的解冻汁液损失影响较小。加工过程中添加不同浓度磷酸盐,对肉的保水性等指标影响显著(P<0.05)。当磷酸盐添加量≥0.4%时,肉的离心损失会显著下降(P<0.05)。在对肉保水性的影响方面,加工时添加的磷酸盐与解冻后肉本身所含磷酸盐及解冻方法之间存在交互作用。

Taking frozen pork leg as material, we studied the effect of source of meat, methods of thawing, phosohate existed in meat and added in processing on water-holding capacity of frozen pork in thawing and processing. Results indicated that, the method of thawing had a greater influence on thawing loss of frozen pork in thawing, pork thawing by fluid water had the best water-holding capacity which thawing loss was least. Different source of meat could cause different thawing loss. Phosohate existed in meat had relative small influence on thawing loss. In processing, adding phosphate of different concentrations had significant effect on water-holding capacity（P〈0.05）. Generally when the addition of phosohate was more than or equal to 0.4%, the centrifugation loss of pork was reduced significantly （P〈0.05）. There were interactions between phosohate added in processing and phosohate existed in meat on the water-holding capacity of meat, the same to phosohate added in processing and method of thawing.