| 摘要: |
| 以猪里脊肉为原料，设置稳定的-2℃微冻、4℃冷藏和-18℃冻藏三个低温保藏环境，通过测定细菌总数、挥发性盐基氮、汁液流失率、持水性、pH值和感官评价来对比各温度下猪肉新鲜度及品质的变化。结果表明：稳定的-2℃在15d内能保持猪肉一级鲜度，27d内保持二级鲜度，而4℃保质期仅6d；相比较于-18℃冻藏，-2℃微冻条件下猪肉汁液流失率低，有较好的持水性且感官评价更好。因此微冻技术用于猪肉保鲜是一种有效的保鲜方式。 |
| 关键词: 食品加工技术 微冻 冷藏 冻藏 猪肉 |
| DOI： |
| 投稿时间：2011-10-08
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| 基金项目: |
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| Effect of Partial Frozen on Quality of Pork |
| Peng Tao,Deng Jiehong,Tan Xinghe,Li Jun |
| (College of Food Science and Technology, Hunan Agricultural University;College of Food Science and Technology, Hunan Agricultural University;Hunan Provincial Key Laboratory of Food Science and Biological Technology) |
| Abstract: |
| Using the tenderloin of pork as the raw materials, the aerobic bacterial count, physicochemical parameters such as total volatile base nitrogen, drip loss, water retention rate, pH and sensory evaluation, the fresh-keeping quality of pork were compared under steady -2℃(partial frozen), 4℃(cold storage) and -18℃(frozen storage). The results show that partial frozen pork could keep the first grade of freshness for 15d and the second grade of freshness for 27d, while 4℃ was only 6d. -2℃ (partial frozen) pork had less drip loss, higher water retention rate and more acceptable sensory compared with that frozen stored at -18℃. So partial frozen can be an effective method for keeping freshness of pork. |
| Key words: food processing technology partial frozen cold storage frozen storage pork |
