食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 130 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025317

生产与科研应用

不同真空解冻条件对猪肉品质的影响

  • 李贺强 ,
  • 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: 2020-08-09

  修回日期: 2020-09-21

  网络出版日期: 2021-03-16

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 vacuum thawing conditions on pork quality

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

Received date: 2020-08-09

  Revised date: 2020-09-21

  Online published: 2021-03-16

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摘要

该研究以猪前腿肉为研究对象,通过测定猪肉真空解冻的解冻和空气自然解冻速率以及解冻后猪肉的保水性、pH值和猪肉的质地等指标,研究真空解冻在真空度分别为100、500、1 000、2 000 Pa条件下对冷冻猪肉解冻效果的影响。结果表明,与空气自然解冻相比,真空解冻的解冻速率明显快于空气解冻,同时能更好地保持解冻后猪肉的品质;真空解冻在真空度为100 Pa时的解冻速率最快,仅用时8.83 h,解冻损失率、蒸煮损失最低,分别为1.45%和5.36%,解冻后的pH值保持最好,为6.41,各质构指标也最优,且差异显著(P<0.05),即真空解冻压力越低,真空解冻后猪肉的品质越好。

关键词： 真空解冻; 猪肉; 解冻速率; 保水性; 质地

本文引用格式

李贺强 , 邹同华 , 宋睿琪 , 张坤生 . 不同真空解冻条件对猪肉品质的影响[J]. 食品与发酵工业, 2021 , 47(4) : 130 -135 . DOI: 10.13995/j.cnki.11-1802/ts.025317

Abstract

In order to quickly defrost frozen pork to facilitate subsequent processing and keep good quality of pork after thawing, pork fore-leg meat was treated with the vacuum thawing machine, which designed by our research group, through performing vacuum thawing experiments under different vacuum conditions of 100, 500, 1 000, and 2 000 Pa (the temperature in the center of the sample rose from -18 ℃ to 4 ℃). The impact of different vacuum thawing conditions on pork quality was studied by setting the natural thawing in air as the control group and measuring the thawing rate, water retention (including thawing loss rate and cooking loss rate), pH value and pork texture. The results showed that, compared with natural air thawing, vacuum thawing could significantly speed up the thawing rate of frozen pork, and keep better quality of the pork. And vacuum thawing had the fastest thawing rate under the conditions of 100 Pa for 8.83 h, which could result the thawing loss rate and cooking loss were the lowest, 1.45% and 5.36%, respectively. And the pH value maintained at 6.41. The texture indexes were also the best(P<0.05). That is, the lower the vacuum thawing pressure on pork is, the better the quality of pork after thawing is.

Key words： vacuum thawing; pork; thawing rate; water retention; texture

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