冰温对猪肉的新鲜度和品质的影响  

Effect of superchilling on freshness and quality of pork

作　　者：李建雄[1] 谢晶[1] 潘迎捷[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2009年第9期67-70,共4页Science and Technology of Food Industry

基　　金：国家863重点项目(2008AA100804);上海市科委重大科技攻关项目(07DZ19508)

摘　　要：研究了冰温对猪肉的新鲜度和品质的作用及温度波动对冰温效果的影响。实验设置稳定-1℃(冰温Ⅰ)、波动-1℃(冰温Ⅱ)、4℃冷藏和-18℃冷冻四个温度环境,通过测定细菌总数、挥发性盐基氮(TVB-N)、汁液流失率、pH和感官来对比各个温度下猪肉新鲜度和品质的变化。结果表明:稳定的-1℃能保持猪肉的一级鲜度期19d,而波动-1℃冰温只有12d,4℃仅4d;相比较于-18℃,稳定的冰温-1℃有更小的汁液流失率及更好的感官品质。冰温是一种有效的保鲜方式,温度的稳定对于冰温的保鲜效果极其重要。Effect of superchilling on freshness and quality of pork and effect of temperature fluctuation on superchilling pork were studied.By determining physicochemical parameters such as,aerobic bacterial count,total volatile base nitrogen （TVB-N）, liquid liquid loss, pH and sensory evaluation, the freshness and quality of pork under steady-1℃（ superchilling Ⅰ ） ,fluctuant-1 ℃（ superchilling Ⅱ ） ,4℃ and-18℃ were compared.It was showed that superchilling Ⅰ pork could keep fresh for 19d, while superchilling Ⅱ was just 12d and 4℃ was only 4d. Superchilling Ⅰ pork had less liquid loss and more acceptable sensory compared with the cold storage at -18℃. Superchilling was an effective method for keeping freshness,and the temperature stabilization was significant for superchilling.

关 键 词：冰温 温度波动 新鲜度 菌落总数 挥发性盐基氮 汁液流失率 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]