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食品与发酵工业  2017, Vol. 43 Issue (6): 203-    
  本期目录 | 过刊浏览 | 高级检索 |
不同解冻方式对猪肉营养价值的影响
章杰,彭新书,马丹,卢露,经路,莫思思,熊磊,刘桦
西南大学荣昌校区动物科学系,重庆,402460
Effects of different thawing methods on nutritive value of pork
ZHANG Jie,PENG Xin-shu,MA Dan,LU Lu,JING Lu,MO Si-si,XIONG Lei,LIU Hua
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摘要 为了得到对冻结猪肉较为合理的解冻方式,研究比较了空气、冷水、热水、微波、超高压和低温解冻6种方式对猪背最长肌营养价值的影响,测定其常规营养组分、脂肪酸、氨基酸和微量元素含量的变化.结果显示,超高压和热水解冻分别对保持肌肉的粗脂肪和粗蛋白含量较好;超高压解冻后的肌肉PUFA/SFA值为0.21,能有效保证肌肉的脂肪酸营养价值;微波解冻后肌肉中必需氨基酸和非必需氨基酸含量为各组最高,营养价值较高.6种解冻方式中,超高压和微波解冻能较好的保持猪肉的营养价值.
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Abstract: In order to obtain a more reasonable thawing method for frozen pork,the effects of air,cold water,hot water,microwave,ultrahigh pressure and low temperature thawing on the nutritional value of Longissimus dorsi muscle were compared,and the changes of food quality,fatty acid,amino acid and trace elements were measured.The results showed that crude fat and crude protein contents in the muscle were better maintain in the ultrahigh pressure and hot water thawing,respectively.The PUFA/SFA of muscle after ultrahigh pressure thawing was O.21 and this ensured the nutritional value of muscle fatty acids.The contents of essential and non-essential amino acids in muscle after microwave thawing were higher than other amino acids in each group,and the nutritional value was higher.In the six thawing methods,the ultrahigh pressure and microwave thawing can better maintain the nutritional value of pork.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 中央高校基本科研业务费专项(XDJK2015C125)
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