摘要
研究以藏猪肉和普通猪肉的背最长肌为原料,对比研究藏猪肉与普通猪肉在冷藏过程中pH、水分含量、蒸煮损失率、TVB-N值等的变化规律。结果显示,新鲜藏猪肉具有较深的色泽;在4℃冷藏过程中,藏猪肉与普通猪肉各项指标的变化趋势相似,但藏猪肉的pH较高,而水分含量、蒸煮损失率和TVB-N值较低;整体上藏猪肉具有更高的感官接受度。研究为藏猪肉的保鲜和加工提供了重要参考。
In this study,the longissimus dorsi muscle of Tibetan pork and common pork was used as the raw material,and the changes of pH,moisture content,cooking loss rate and TVB-N value of Tibetan pork and common pork during refrigeration were compared.The results showed that the fresh Tibetan pork had a deeper color;during the refrigeration(4℃),the trends of quality change in Tibetan pork and common pork was similar;but the pH of Tibetan pork was higher,and the moisture content,cooking loss rate and TVB-N were lower;the sensory acceptance of Tibetan pork was better.The research provides important reference for the preservation and processing of Tibetan pork.
作者
辜雪冬
肖静
王卫
耿放
罗章
池福敏
杨林
GU Xuedong;XIAO Jing;WANG Wei;GENG Fang;LUO Zhang;CHI Fumin;YANG Lin(College of Food Science,Tibet Agricultural and Animal Husbandry College,Nyingchi860000;Meat-processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106)
出处
《食品科技》
CAS
北大核心
2019年第7期135-139,共5页
Food Science and Technology
基金
食品科学与工程重点学科建设项目(2017ZDXK-01)
国家自然科学基金项目(31860425)
西藏中央支持地方高校发展专项(2018XTCX-03)
林芝市校地合作项目(2018XDLH03)
