静电场结合冻藏技术对猪肉贮藏期品质的影响

Effect of electrostatic field combind with controlled freezing storage technology on the quality of pork

利用冻藏对猪肉进行保鲜,通过静电场处理,测定猪肉汁液流失率及挥发性盐基氮的变化,研究静电场结合冻藏技术对猪肉的保鲜效果。结果表明:冻藏条件下,静电场处理的猪肉的汁液流失率在贮藏后期保持在较低水平,TVB-N值在一定程度上减缓。总体上,静电场结合冻藏技术可延长猪肉的保质期。

This paper used the electrostatic field combind with controlled freezing storage technology to preserve the pork,and examined the effects of electrostatic field on quality of pork. Some quality index changes were compared in drip loss and TVB-N. The results showed that the drip loss rate remained at a low level by electrostatic field combind with controlled freezing storage technology. And TVB-N value was slowed down to some degrees. In general, the electrostatic field combind with controlled freezing storage technology has a better preservation effect, which can extend the shelf life of the pork.