食品与发酵工业 >

2020 , Vol. 46 >Issue 24: 115 - 120

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024694

生产与科研应用

不同冷冻方式对真空解冻猪肉品质的影响

  • 惠庆玲 ,
  • 邹同华 ,
  • 宋睿琪 ,
  • 张坤生
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  • (天津商业大学,天津市制冷技术重点实验室,天津,300134)
硕士研究生(邹同华教授为通讯作者,E-mail:zthua@tjcu.edu.cn)

收稿日期: 2020-06-10

  修回日期: 2020-07-06

  网络出版日期: 2021-01-13

基金资助

“十三五”国家重点研发计划重点专项(2016YFD0401503-02)

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Effects of different freezing methods on the quality of vacuum thawing pork

  • HUI Qingling ,
  • ZOU Tonghua ,
  • SONG Ruiqi ,
  • ZHANG Kunsheng
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  • (Tianjin University of Commerce, Tianjin Key Laboratory of Refrigeration Technology, Tianjin 300134, China)

Received date: 2020-06-10

  Revised date: 2020-07-06

  Online published: 2021-01-13

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摘要

以猪肉为研究对象,将猪肉以不同冷冻方式(-35 ℃、-25 ℃空气式,-35 ℃、-25 ℃浸渍式)冻结,并记录冻结速率。猪肉冻结后使用真空解冻(压力100 Pa,温度15 ℃),以解冻猪肉的保水性(解冻损失率、蒸煮损失率、pH值、电导率)、质构性(硬度、弹性、咀嚼度、黏聚性、胶着度、回复性)等为检测指标,探究不同冻结方式对真空解冻猪肉品质的影响。结果表明,浸渍式冷冻速率高于空气式冷冻速率,且微冻液的温度越低,冻结速率越快;不同冷冻方式处理的猪肉,用真空解冻后,均有较好的保水性和质构性,其中浸渍冷冻优于空气式冷冻,并且浸渍温度越低,猪肉品质越好。因此,-35 ℃的浸渍式冷冻猪肉更适合用真空解冻法进行解冻,解冻后猪肉有更好品质。

关键词： 猪肉; 冷冻方式; 真空解冻; 保水性; 质构性

本文引用格式

惠庆玲 , 邹同华 , 宋睿琪 , 张坤生 . 不同冷冻方式对真空解冻猪肉品质的影响[J]. 食品与发酵工业, 2020 , 46(24) : 115 -120 . DOI: 10.13995/j.cnki.11-1802/ts.024694

Abstract

The pork was used as raw material in this paper to be frozen in different freezing methods (-35 ℃, -25 ℃ air freezing, -35 ℃, -25 ℃ dipping freezing), meanwhile the freezing rate was recorded. After vacuum thawing (100 Pa, 15 ℃), the water retention (thawing loss rate, cooking loss rate, pH value, conductivity) and texture property (hardness, elasticity, chewiness, cohesion, glue adhesion, resilience) of the pork were used as the detection indicators to explore the effect of different freezing methods on the quality of the vacuum thawing pork. The result indicated that the dipping freezing rate was higher than the air freezing rate, and the freezing rate increases with the decrease of the dipping temperature. After thawing with vacuum, different freezing methods of pork had great water retention and texture of pork, in which dipping freezing was better than air freezing, and the lower temperature, the better the quality of pork. Therefore, -35 ℃ dipping frozen pork was more suitable for vacuum thawing, and the thawing pork could maintain better quality.

Key words： pork; freezing method; vacuum thawing; water retention; texture

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