胶原蛋白质对猪半胴体预冷失水率及品质的影响

Effects of Collagen on Precooling Water Loss and Quality of Pig Carcass

DOI：10.3969/j.issn.1673-1689.2015.09.009

中文关键词: 猪半胴体 失水率 胶原蛋白质 成膜剂

英文关键词: pig carcass, water loss rate, collagen, film former

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中文摘要:

为了降低实际生产中猪半胴体在预冷过程中的失水率，挑选宰后45 min内的质量、级别接近的热鲜猪半胴体90爿，随机分为3 组(每组30爿)，一组作为实验组喷涂胶原蛋白质复合成膜剂，一组作为喷水对照组喷涂同温度的水，一组作为空白对照组不做喷涂处理，研究胶原蛋白质质量分数为1.25%、甘油质量分数为2.00%、分子蒸馏单硬脂酸甘油酯质量分数为1.50%的复合成膜剂对猪半胴体失水率及相关品质的影响。结果显示:常规风冷24 h后，实验组猪半胴体预冷失水率为1.60%，贮藏损失为7.01%，蒸煮损失为37.33%，猪背膘皮亮度值为61.9，红度值为7.5，黄度值为7.742，菌落总数lg(CFU/cm2)为4.363，大肠菌群数lg(MPN/cm2)为3.572。其中，失水率比喷水对照组、空白对照组分别降低0.50%、0.60%，并存在显著差异(p0.05)。证明胶原蛋白质复合成膜剂具有较好的保水效果，还能改善猪皮风干发黄的现象，并且不会对肌肉系水力、货架期产生不利影响。

英文摘要:

The research aimed to determine effects of a composite film-forming agent consisting of 1.25% collagen，2.00% glycerin and 1.50% glycerin monostearate on the water loss in the precooling and the quality of pig carcass. Results showed that compared with water-sprayed and blank controls，the processing with the film-forming agent dramatically (p0.05) in the storage and cooking losses of longissimus muscle，the brightness and red values of backfat skin and the total colony number on the surface of pig carcass. Therefore，the collagen film-forming agent could exert a beneficial effect on the water holding capacity of pig carcass and protect pig skin from becoming dry and yellow.

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