| 蓄冷装置对猪肉冻结品质的影响
| Effects of Hold-Over Plate on Longissimus Dorsi Meat Quality of Pork
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| DOI：10.3969/j.issn.1673-1689.2013.04.016
| 中文关键词: 猪肉背最长肌 蓄冷板 汁液流失率 肌原纤维小片化
| 英文关键词: longissimus dorsi meat hold-over plate drip loss MFI
| 基金项目:美的安农大保鲜研究所项目(2011E1)
| 作者
| 单位
| 梅林
| 安徽农业大学茶与食品科技学院,安徽合肥,230036
| 王宇璇
| 安徽农业大学茶与食品科技学院,安徽合肥,230036
| 王峰
| 安徽农业大学茶与食品科技学院,安徽合肥,230036
| 曹文辉
| 安徽农业大学茶与食品科技学院,安徽合肥,230036
| 王志耕
| 安徽农业大学茶与食品科技学院,安徽合肥,230036
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| 中文摘要:
| 以新鲜猪背最长肌为原料,考察其在冻结条件①:冻结装置A+-18℃(风冷、无蓄冷板);冻结条件②:冻结装置A+-24℃(风冷、无蓄冷板);冻结条件③:冻结装置A+-24℃(风冷、加蓄冷板);冻结条件④:冻结装置B+-25℃(风冷、无蓄冷板)4种条件下冻结处理后,有无冻结装置对猪肉品质影响的差异性。结果表明,经4种冻结装置条件处理后,对于冻结条件③对猪背最长肌冻结效果优于同温度下冻结条件②冻结效果,优于冻结条件①冻结效果,即加蓄冷板冻结效果,优于不加蓄冷板,优于-18℃;冻结装置A加蓄冷板冻结效果与冻结装置B加-25℃(无蓄冷板)差异不显著(P>0.05)。整体来说,通过蓄冷装置冻结,能有效减少汁液流失、降低压榨损失,减少肌原纤维断裂与巯基破坏情况,促进肉品品质保持效果。
| 英文摘要:
| Fresh pork were frozen under four different conditions,such were freezing plant A+-18 ℃,freezing plant A+-24 ℃,freezing plant A+-24 ℃+ Hold-over Plate,and freezing plant B+-25 ℃.The physical and chemical indexes of pork were determined after freezing.The results showed that the effects of hold-over plate on longissimus dorsi meat quality of pork was better than that on the same temperature without hold-over plate,and had no significant difference between the freezing plant B+-25 ℃(P>0.05).On the whole,Hold-over Plate could reduce the drip loss and milling loss,and keep the myofibril and hydrosulfide group effectively.
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