宰后猪肉冷却过程中品质变化及冷却工艺优化

Quality change of pork during cooling and optimization of cooling process

为研究宰后冷却时间和冷却工艺对猪肉品质的影响,运用正交试验法研究了6、8、10、12 h和14 h冷却时间下库温、风速和湿度对猪肉色泽、嫩度、质地剖面分析特征(TPA)等品质的影响,优化了冷却工艺参数,并与常规冷却工艺进行比较,分析了两者在冷却过程中对猪肉品质的影响。结果表明:库温和湿度对冷却6 h的a*值有显著性影响(P<0.05),湿度对冷却8 h和12 h的咀嚼性、L*值有显著性影响(P<0.05),风速对冷却10 h的咀嚼性有显著性影响(P<0.05)。冷却(6～8)h最优工艺参数为库温(2.5～6.5)℃,风速1.5 m/s,湿度80%;冷却10 h最优工艺参数为库温(6.5±1)℃,风速1 m/s,湿度80%;冷却(12～14)h最优工艺参数为库温(2.5±1)℃,风速(1.5～2)m/s,湿度80%。最优工艺参数为不同冷却时间的猪肉提供了最佳冷却速度,与常规冷却工艺相比,显著提高(P<0.05)了猪肉综合评分,改善猪肉色泽、嫩度、质构特性等品质。

In order to study the effect of cooling time and cooling process on the quality of pork. The effects of storage temperature, wind speed and humidity on color, tenderness, texture profile analysis（TPA）of pork under 6, 8, 10, 12 h and 14 h cooling time were studied by orthogonal test, the cooling process parameters were optimized. Compared with the conventional cooling process, the effect of cooling techniques on the quality of pork were analyzed during the cooling process. The results showed that thestorage temperature and humidity had a significant effect on the a＊ value of cooling 6 h（P〈0.05）, the humidity had a significant effect on the chewiness and L＊ value in cooling 8 h and 12 h（P〈0.05）, and the wind speed had a significant effect on the chewiness in cooling 10 h（P〈0.05）. According to the result of synthesis score, the optimum technological parameters of cooling for（6-8）h were storage temperature（2.5-6.5）℃, wind speed 1.5 m/s, humidity 80%; the storage temperature（6.5±1）℃, the wind speed 1 m/s, the humidity 80% for cooling 10 h was the optimum process parameters; the optimum process parameters of cooling（12-14）h were storage temperature（2.5±1）℃, wind speed（1.5-2）m/s, humidity80%. The optimal technological parameters provided the best cooling rate for the pork in different cooling time. Compared with the conventional cooling process, the optimal technological parameters significantly improved（P〈0.05） the synthesis score of pork, and the quality of pork such as color, tenderness, texture properties and so on.