摘要
从感官指标等方面来探讨真空预冷与传统的预冷方式和不同的真空预冷终温对新鲜猪肉的影响。结果发现,真空预冷后猪肉的失水率高于其他的预冷方式,且终温越低,失水率也越高;真空预冷的降温速度是-18℃冷库预冷的1.5倍左右,是0℃冷库预冷的3倍。综合质构TPA、色差等理化指标发现,不同的预冷方式对猪肉存在着差异性显著(P<0.05),但真空预冷终温为4℃时较其他的预冷方式更接近新鲜猪肉的感官指标。
The influence of vacuum cooling and conventional cooling in fresh pork were discussed in this paper form sensory index. At the meantime, different vacuum cooling final temperature were discussed in order to determine the most suitable final temperature too. Compared with the conventional cooling method, the water loss of vacuum cooling was higher. Lower final temperature of vacuum cooling resulted in higher water loss. Compared to the cooling rate of-18 ℃ cold storage and 0 ℃ cold storage prceooling, the vacuum cooling rate was 1.5 times higher than that of cold storage at -18 ℃ and 3 times higher than that of cold storage preeooling at 0 ℃. Difference precooling way had the significant difference （P〈0.05） in the physical and chemical properties （for example TPA, color difference, etc）, however, the final temperature of vacuum cooling method was 4 ℃, under which the sensory index was more close to the fresh pork than the other preeooling way.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第3期510-512,482,共4页
Modern Food Science and Technology
基金
韶关学院校级课题2010
香港铭源基金科研项目(2010-07/2011-10)
关键词
新鲜猪肉
真空预冷
终温
感官指标
flesh pork
vacuum cooling
final temperature
sensory index
