低压电刺激和冷却方式对猪肉品质特性的影响  

Effects of low-voltage electrical stimulation and chilling on pork quality characteristics

作　　者：张文红[1] 彭增起[1] 吉颜峰[1] 周光宏[1] 徐幸莲[1] 吴菊清[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品工业科技》2006年第7期89-92,共4页Science and Technology of Food Industry

基　　金：江苏省科技攻关项目(BE2004314)。

摘　　要：采用2×2析因设计研究了低压电刺激和冷却方式对猪肉品质特性,包括背最长肌温度、pH、肉汁损失、煮制损失和剪切力的影响。结果表明,低压电刺激加快猪背最长肌pH下降,增大剪切力,对持水性有不利影响;二阶段冷却加快猪背最长肌温度下降,减缓pH的下降速率,显著降低肉汁损失,对剪切力没有显著影响。回归分析表明,煮制损失最能反映猪肉剪切力。采用二阶段冷却或低压电刺激配合二阶段冷却工艺可以保持良好的猪肉品质。Effects of low-voltage electrical stimulation and chilling on pork quality characteristics, including muscle temperature, pH, drip loss, cooking loss and shear force, were evaluated with 2×2 factors factorial experiment design in this studies. Result showed that low -voltage electrical stimulation （LVES） accelerated the muscle pH declining rate, resulted in a higher shear force and had a detrimental effect on water holding capacity. Two-stage chilling increased muscle temperature declining rate and slowed the rate of pH decline, moreover, drip losses for M Iongissimus steaks from two-stage chilled sides were lower （P〈0.05） than those from conventionally chilled sides without having a detrimental effect on tenderness. Regression analysis indicated that cooking losses were the most useful predictor for pork tenderness. Pork quality could be improved by using twostage chilling or low-voltage stimulation combined with two-stage chilling techniques.

关 键 词：低压电刺激 常规冷却 二阶段冷却 肉汁损失 煮制损失 剪切力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]