冻结猪肉解冻措施筛选及优化  

Selection and optimization of thawing treatment for the frozen pork

作　　者：董庆利[1] 黎园园[1] 梁娜[1] 茅琼迪[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《生物加工过程》2011年第3期66-70,共5页Chinese Journal of Bioprocess Engineering

基　　金：国家自然科学基金资助项目(30800864)

摘　　要：为了较好地保持冻结猪肉解冻后的品质,对冻结猪肉采用空气解冻、超声波解冻和微波解冻处理,研究其对解冻猪肉品质的影响,并对较好的解冻方法进行工艺优化。研究结果表明:3种解冻方法中,微波解冻能较好地保持解冻猪肉的品质。对微波工艺进行温度和间歇时间的优化,结果显示采用25℃微波解冻处理10 m in后间歇10 m in交替进行的解冻方法较好。To keep the quality of thawed pork,thawing treatment for the frozen pork by air,ultrasonic wave and microwave treatments were investigated,and the effect of thawing process was studied on the quality of thawing pork.Moreover,processing of the thawing treatment was also optimized.The results indicated that the microwave treatment was the better method for thawing pork than the air and microwave treatments.Further optimization showed that the thawed pork quality was improved by keeping microwave thawing for 10 min with intermittent of 10 min at 25 ℃.

关 键 词：冻结肉 解冻 微波 超声波 优化 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]