摘要
以冷冻猪里脊肉为研究对象,在4、12、20、30℃温度条件下对其进行空气解冻,测定猪里脊肉解冻时间、汁液流失率、蒸煮损失率、保水性、pH值、色泽、水分分布、质构和微观结构等特性变化。结果表明:猪里脊肉汁液流失率与解冻时间呈非线性关系;12、20℃空气解冻对猪里脊肉的保水性影响较小;不同空气解冻温度对猪里脊肉pH值、亮度值和红度值无显著影响;30℃空气解冻对猪里脊肉中不易流动水影响最小,稳定性最好,其次为20、4、12℃;与对照组鲜肉相比,不同温度空气解冻处理组猪里脊肉蒸煮后硬度存在显著差异(P<0.05);12℃空气解冻后猪里脊肉中肌纤维间空隙变大。不同空气解冻温度对猪里脊肉品质的影响存在差异性。
Frozen pork tenderloin meat was thawed in air at 4,12,20 or 30℃.Changes in thawing time,thawing loss,cooking loss,water holding capacity,pH value,color,water distribution,texture and microstructure were examined.The results showed that there was a nonlinear relationship between thawing loss and thawing time.Air thawing at 12 and 20℃ had the least effect on water holding capacity of pork tenderloin meat.Different air-thawing temperatures had no significant effect on pH value,brightness value and redness value.Air thawing at 30℃ had the least effect on immobilized water in meat,leading to the best stability,followed by thawing at 20,4 and 12℃.Compared with fresh meat,there was significant difference(P<0.05)in the hardness of different air-thawing treatments after cooking.After thawing at 12℃,the space between muscle fibers in pork tenderloin meat became larger.Different air-thawing temperatures had different effect on the quality of pork tenderloin meat.
作者
何向丽
卢东岚
HE Xiangli;LU Donglan(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China;Collaborative Innovation Center of Production and Safety of Henan Province,Zhengzhou 450001,China)
出处
《肉类研究》
北大核心
2020年第2期92-98,共7页
Meat Research
基金
国家自然科学基金青年科学基金项目（31701672）
河南省高等学校重点科研指导计划项目（18B550012）
郑州轻工业大学博士启动科研基金项目（2016BSJJ019）
关键词
猪里脊肉
空气解冻
温度
水分分布
品质
pork tenderloin meat
air thawing
temperature
water distribution
quality
