[1]程玉平,康大成,张舒翔,等.微冻液快速冷冻对猪背最长肌加工品质的影响[J].南京农业大学学报,2017,40(6):1125-1130.[doi:10.7685/jnau.201701016]
 CHENG Yuping,KANG Dacheng,ZHANG Shuxiang,et al.Effect of immersion solution freezing of pork longissimus dorsi on its processing quality[J].Journal of Nanjing Agricultural University,2017,40(6):1125-1130.[doi:10.7685/jnau.201701016]
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微冻液快速冷冻对猪背最长肌加工品质的影响()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
40卷
期数:
2017年6期
页码:
1125-1130
栏目:
出版日期:
2017-11-10

文章信息/Info

Title:
Effect of immersion solution freezing of pork longissimus dorsi on its processing quality
作者:
程玉平 康大成 张舒翔 周光宏 张万刚
南京农业大学食品科技学院/江苏省肉类生产与加工质量安全控制协同创新中心/肉品加工与质量控制教育部重点实验室, 江苏 南京 210095
Author(s):
CHENG Yuping KANG Dacheng ZHANG Shuxiang ZHOU Guanghong ZHANG Wangang
College of Food Science and Technology/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control/Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
关键词:
微冻液快速冷冻常规冷冻调理猪肉饼品质
Keywords:
immersion solution freezingair freezingpork pattyquality
分类号:
TS251.5+1
DOI:
10.7685/jnau.201701016
摘要:
[目的] 本文旨在研究微冻液快速冷冻与常规冷冻2种冷冻处理猪背最长肌对加工调理猪肉饼品质的影响。[方法] 以宰后24 h的猪背最长肌为原材料,采用微冻液快速冷冻和常规冷冻分别将猪背最长肌冷冻至中心温度-18℃,并在-18℃冻库内冻藏45和90 d后解冻,加工成调理猪肉饼,测定2种不同冷冻处理对其硫代巴比妥酸(TBARS)值、出品率、真空贮藏损失、色差(亮度L*、红度a*、黄度b*)和质构(回复性、弹性、胶黏性、硬度)的影响。[结果] 与常规冷冻相比,冻藏45和90 d时,微冻液快速冷冻能显著提高调理猪肉饼的出品率,降低真空贮藏损失(P<0.05)。微冻液快速冷冻和常规冷冻对猪肉饼的L*a*、和b*值无显著影响(P>0.05)。不同冻藏时间对调理猪肉饼TBARS值影响显著,常规冷冻处理加工的调理猪肉饼TBARS值显著高于微冻液快速冷冻处理。随冷冻时间延长由猪背最长肌加工的调理猪肉饼的硬度、弹性、胶黏性、回复性显著性降低,但微冻液快速冷冻下降趋势小于常规冷冻。微冻液快速冷冻处理可显著改善调理猪肉饼的回复性、弹性、胶黏性,但硬度值较大。[结论] 微冻液快速冷冻处理猪肉可提高猪肉饼产品品质,在调理肉品加工行业中可推广应用。
Abstract:
[Objectives] This study aims to study the effects of two freezing methods[air freezing (AF)and immersion solution freezing (ISF)]of pork longissimus dorsi on the quality changes of pork patties.[Methods] The pork longissimus dorsi muscle after 24 h of slaughter was submitted to freezing by ISF and AF until the center temperature of pork reached to -18℃. The pork samples were then stored at -18℃ for 45 and 90 days and then were processed to pork patties. The TBARS (thiobarbituric acid reactive substance)value, cooking yield, vacuum loss, color (lightness L*, redness a*, yellowness b*)and texture (resilience, springiness, cohesiveness, hardness)of the pork patties were measured to investigate the effects of two freezing methods.[Results] The results showed that after 45 and 90 days frozen storage ISF treatment showed higher cooking yield and lower vacuum loss of pork patties compared to AF (P<0.05). The color value of patties produced by two different freezing methods had no significant differences on lightness, redness and yellowness (P>0.05). The TBARS values of patties increased with the time of frozen storage of pork. The patties produced by AF treated pork possessed higher TBARS values than ISF, suggesting that ISF treated pork could decrease the levels of lipid oxidation of pork patties (P<0.05). The hardness, springiness, cohesiveness and resilience of pork patties significantly decreased with the frozen time of raw pork. However, the raw pork treated with ISF showed a slower decrease tendency than AF for the pork patties. Pork with ISF treatment had improved springiness, resilience and cohesiveness of pork patties, but the hardness of pork patties was higher than AF treatment.[Conclusions] The current study implies that pork with ISF treatment could improve the quality of pork patties and ISF could be applied to the production of prepared meat products.

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备注/Memo

备注/Memo:
收稿日期:2017-01-10。
基金项目:国家"十三五"重点研发计划项目(2016YFD0400703)
作者简介:程玉平,硕士研究生。
通信作者:张万刚,教授,博导,研究方向为肉品质量安全控制,E-mail:wangang.zhang@njau.edu.cn。
更新日期/Last Update: 1900-01-01