以贮藏过程中水分含量、水溶性氮(water soluble nitrogen,WSN)、剪切力、硬度、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、菌落总数为指标,研究间歇微波复合热处理对卤制猪肉保鲜品质的影响。结果表明,间歇微波复合热处理能更有效地抑制卤制猪肉菌落总数、TVB-N含量、pH值上升,提高卤制猪肉贮藏初期WSN含量,并能明显减少卤制猪肉水分流失,更好地维持卤制猪肉原有的剪切力和硬度,有利于卤制猪肉口感的保持,但会使TBA值增大,促进脂质氧化。

The moisture content,WSN,shear force,hardness,pH value,TVB-N,TBA and total bacterial counts were used as indexes for this study.Effects of intermittent microwave combined heat treatment on fresh-keeping quality of marinated pork were studied.The results showed that this unique heating method significantly inhibited the total bacterial counts,increased the contents of TVB-N and pH values,improved the contents of WSN during the early stage of the storage,and significantly reduced moisture loss of marinated pork,kept the original shear force and hardness of marinated pork.The method benefits the mouthfeel of the pork,but increases TBA value,which therefore causes speedy fat oxidation.