冷冻猪肉新型解冻方法对比试验研究  

Comparison Experiment of New Defrosting Methods for Frozen Pork

作　　者：冯晚平[1] 胡娟[1] 

机构地区：[1]山西农业大学工学院,山西太谷030800

出　　处：《农产品加工（下）》2011年第9期33-36,共4页Farm Products Processing

基　　金：山西农业大学科技创新基金(2010014)

摘　　要：空气解冻和水解冻是冷冻猪肉常用的解冻方法,欧姆加热解冻是一种新型解冻方法,比较3种方法,选择合适的方法进行猪肉解冻。以冷冻猪肉作为原料,分别对其进行欧姆加热解冻、空气解冻和水解冻,解冻后测定其解冻至0℃所需的时间和解冻后猪肉的品质。通过比较得出,欧姆加热解冻所用时间最少,约为20 min,且解冻后猪肉的损失率较小,一般小于1%,品质较佳。3种解冻方法中,欧姆加热解冻是一种快速、高效的解冻方式。Air thawing and water thawing are common methods for frozen pork,ohmic heating thawing is a kind of new method.Through research and compare,an appropriate method for defrosting pork may be find.Frozen pork as raw materials, frozen pork is thawed with ohmic heating,air thawing and water thawing,then measures its used time of thawing the frozen pork to 0 ℃ and pork quality.Among three kinds of thawing methods,the ohmic heating thawing is a kind of fast,efficient way of thawing.

关 键 词：冷冻猪肉 欧姆加热解冻 水解冻 空气解冻 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]