食品与发酵工业 >

2019 , Vol. 45 >Issue 8: 79 - 85

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018978

研究报告

低温高湿解冻改善猪肉品质特性

  • 彭泽宇 ,
  • 朱明明 ,
  • 张海曼 ,
  • 姚东昊 ,
  • 马长明 ,
  • 何鸿举 ,
  • 王正荣 ,
  • 赵圣明 ,
  • 康壮丽 ,
  • 马汉军
展开
  • 1(河南科技学院 食品学院,河南 新乡,453003)
    2(河南科技学院 畜禽产品精深加工与质量安全控制 河南省工程技术研究中心,河南 新乡,453003)
    3(国家猪肉加工技术研发专业中心,河南 新乡,453003)
    4(中国农业大学 食品科学与营养工程学院,北京,100000)
    5(河南省商业科学研究所,河南 郑州,450002)
硕士研究生(朱明明讲师为通讯作者,E-mail:happy zhumingming@126.com)。

收稿日期: 2018-10-07

  修回日期: 2018-10-22

  网络出版日期: 2019-05-14

基金资助

河南省重大科技专项(161100110600);河南科技学院高层次人才科研项目(2016020;2015015);河南省科技厅科技攻关项目(182102110404)

收起

Improved quality characteristics of pork thawed at low-temperature and high-humidityPENG

  • Zeyu ,
  • ZHU Mingming ,
  • ZHANG Haiman ,
  • YAO Donghao ,
  • MA Changming ,
  • HE Hongju ,
  • WANG Zhengrong ,
  • ZHAO Shengming ,
  • KANG Zhuangli ,
  • MA Hanjun
Expand
  • 1(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China)
    2(Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Henan Institute of Science and Technology, Xinxiang 453003, China)
    3(National Pork Processing TechnologyResearch and Development Professional Center,Xinxiang 453003, China)
    4(College of Food Science &Nutritional Engineering, China Agricultural University, Beijing 100000, China)
    5(Commercial Science Institute of Henan Province, Zhengzhou 450002, China)

Received date: 2018-10-07

  Revised date: 2018-10-22

  Online published: 2019-05-14

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摘要

为探究低温(4 ℃)下,不同湿度(RH): 80%、85%、90%、95% 解冻对猪肉品质特性的影响,以鲜肉和传统低温(4 ℃,RH 65%~73%)为对照,分析各组解冻效率、汁液损失、蒸煮损失、色泽、嫩度等理化指标及流变特性的变化。结果表明,与传统低温解冻相比,低温高湿(4 ℃,RH 80%~95%)解冻可显著提高解冻效率,降低解冻损失、蒸煮损失,剪切力值,抑制脂肪氧化程度,改善猪肉品质(P<0.05)。其中RH 90%、95% 的处理组,解冻效率和理化品质显著高于其他组,而且储能模量G′值较高,能较好保持蛋白结构(P<0.05);但RH 95%处理组的菌落总数(3.97 lg CFU/g)、TVB-N(1.4 mg/100 g)和电导率(1 367.67 μs/cm)显著升高(P<0.05),降低新鲜度。因此4 ℃、RH 90%解冻为最佳解冻条件,可有效提高解冻效率,缓解蛋白变性,改善解冻猪肉品质。

关键词： 相对湿度; 低温解冻; 猪肉; 理化指标; 流变

本文引用格式

彭泽宇 , 朱明明 , 张海曼 , 姚东昊 , 马长明 , 何鸿举 , 王正荣 , 赵圣明 , 康壮丽 , 马汉军 . 低温高湿解冻改善猪肉品质特性[J]. 食品与发酵工业, 2019 , 45(8) : 79 -85 . DOI: 10.13995/j.cnki.11-1802/ts.018978

Abstract

This study was conducted to analyze the quality characteristics of pork thawed at different relative humidity (RH): 80%, 85%, 90%, and 95% at low temperature (4 ℃). Fresh pork and pork thawed by conventional low temperature method (4 ℃, 65%-73% RH) were used as controls. Changes in their thawing rate, thawing loss, cooking loss, color, tenderness and rheological properties were examined. The results showed that compared with conventional low temperature thawing, low temperature and high humidity thawing improved the thawing efficiency significantly (P<0.05). Besides, the thawing loss, cooking loss, and shear force decreased. At the same time, lipid oxidation was inhibited significantly (P<0.05) and the pork quality improved. Moreover, pork thawed at 90% and 95% RH had significantly higher thawing efficiency and physicochemical qualities than pork thawed at other humidity levels. Furthermore, pork thawed at 90% and 95% RH had higher storage modulus values (G′) to better keep their protein structures (P<0.05). However, the total bacteria counts (3.97 lg CFU/g), TVB-N value (1.4 mg/100 g), and electrical conductivity (1 367.67 μs/cm) of pork thawed at 95% RH increased significantly (P<0.05) in comparison to those thawed at 90% RH. Therefore, low temperature (4 ℃) combined with 90% RH was the best thawing condition. It could enhance the thawing efficiency, mitigate protein denaturation and improve pork quality.

Key words： relative humidity (RH); low temperature thawing; pork; physicochemical indicators; rheology

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