微波解冻猪里脊肉过程的优化设计研究

Optimization of Microwave Thawing of Pork Loin

猪肉在我国是最重要的肉类之一,而为了储存更长时间,通常采用冷冻的方式保存。因此,在进一步加工之前就需要经过解冻这一过程,传统的解冻方式耗时长,严重制约了生产效率。微波加热作为一种常用的加热方式,与传统加热方式相比,具有加热速度快、省时节能等突出优点。本文利用家用变频微波炉对冷冻猪里脊肉块进行解冻处理,对解冻程序进行了优化设计,并与微波炉自带的解冻程序进行了对比研究,对肉汁渗出率、色泽以及质构特性进行分析。结果表明:两种优化程序的解冻效果要优于微波炉自的解冻程序,样品能基本解冻完全,肉汁渗出率较低,能较好维持鲜肉的颜色,经过优化后的微波解冻猪里脊肉温差更小,质构特性更佳,同时也缩短了解冻时间。

Pork is an important meat in China, and storage via freezing is commonly used for long storage periods. Thus, thawing is required prior to processing; however, traditional thawing methods are time consuming and severely limit the production efficiency. Compared to traditional thawing methods, microwave thawing has outstanding advantages such as fast heating speeds as well as decreased time and energy consumption. In this paper, a household variable frequency microwave oven was used to thaw pork loin. Several thawing procedures were optimized and compared with the existing defrost mode of a microwave oven, and the gravy leakage rate, color, and texture characteristics were analyzed. Two optimized thawing procedures were found to provide a better thawing effect than the existing defrost mode of the microwave oven. The samples were completely thawed, exhibited a low gravy leakage rate, and maintained the color of flesh meat. The pork loin thawed using the optimized microwave thawing method exhibited a smaller temperature difference, better textural properties, and a shorter cooking time.