不同解冻方式对猪肉食用品质的影响

Effect of different thawing methods on pork eating quality

以色泽、嫩度、保水性等品质特性和蛋白质含量、脂肪含量等营养特性为指标,研究3种解冻方式,低温(空气)解冻、常温(空气)解冻、流水解冻对猪肉食用品质的影响。结果表明,低温解冻工艺可显著改善猪肉的L~*值、a~*值和b~*值,有效改善解冻后猪肉的色泽。针对不同解冻方式,低温解冻条件下猪肉的保水性和嫩度明显优于其他两组(P<0.05),解冻后猪肉品质最佳;且低温解冻后的猪肉中蛋白质和脂肪含量最高,解冻后猪肉营养最好。

In this study,the effect of three different methods of thawing,including low temperature thawing,room temperature thawing and water thawing,on pork quality has been studied.So the index of color,tenderness,water retention,protein content and fat content has been evaluated.The results showed that low temperature thawing process can significantly improve the pork L*value,a*value and b*value so that the color of thawed pork can be effectively improved.Among these three thawing methods,it is better of thawing at low temperature with higher water-holding capacity and tenderness of the pork than that of the other two groups.Moreover,the nutrition quality of pork was the best after thawing at low temperature with higher content of protein and fat.