常规冷冻冻藏对猪肉保水性和组织结构的影响  

Effects of conventional freezing processing and frozen storage on pork water-holding capacity and structure

作　　者：余小领[1] 李学斌[2] 赵良[1] 田孟超[3] 马汉军[1] 徐幸莲[4] 周光宏[4] 

机构地区：[1]河南科技学院食品学院,新乡453003 [2]河南科技学院动物科学学院,新乡453003 [3]中原工学院纺织学院,郑州450007 [4]南京农业大学食品科技学院,教育部肉品加工和质量控制重点实验室,南京210095

出　　处：《农业工程学报》2008年第12期264-268,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：十一五国家支撑计划项目(2006BAD05A03);江苏省成果转化专项基金资助项目(BA2005009);河南科技学院博士启动基金

摘　　要：调查了在生产中常规冷冻工艺条件下冻结的肉块,经-18℃冷库冻藏一定时间之后,在固定解冻条件下解冻后,肉的保水性、蛋白溶解度和组织结构的变化规律。结果表明:随着冻藏时间的延长,冷冻猪肉的保水性逐渐降低,主要表现为:解冻汁液流失率、蒸煮损失率和加压失水率等逐渐升高。肉样的蛋白溶解度逐渐降低,主要是全蛋白和肌原纤维蛋白的溶解度降低。随着冻藏时间的延长,冰晶在冻结肉样中逐渐长大,导致肌束受压聚集。这可能是肉的保水性降低的一个重要原因。冻藏1个月对于肉样的各种品质特性影响不大,2个月后指标的变化比较明显,5个月后指标的变化非常明显。Effects of conventional freezing processing and frozen storage at-18℃on water-holding capacity,protein solubility and structure of pork were investigated.Thaw loss rate,cooking loss rate,pressing loss rate,protein solubility,pH value and structure of the pork were measured.The results showed that water-holding capacity of the frozen pork gradually decreased with the elongation of frozen storage period,which mainly expressed in the increasing of thaw loss rate,cooking loss rate and pressing loss rate.During storage,protein solubility（including total protein solubility and myofibrillar protein solubility）of the pork decreased gradually,and the size of crystals in the samples also grew up slowly,which resulted in the aggregation of muscle bundle.Those might be the reasons for the decreasing in water-holding capacity of the frozen pork.After one month storage,the pork characteristics considered changed a little,but the indexes changed significantly after two months,and changed much significantly after five months.

关 键 词：冷冻 冻藏 组织结构 猪肉 保水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]