宰后成熟过程中猪肉色泽变化研究  

The Change of Pork Colour during the Process of Aging Time

作　　者：杨霞[1] 王鸥[2] 冯媛媛[1] 任慧[1] 张志胜[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2012年第4期96-98,共3页The Food Industry

摘　　要：研究了正常未注水猪肉和注水猪肉在室温(25℃)和冷藏(4℃)条件下色泽(L*、a*、b*、ΔE*)的变化,在宰后成熟过程中(0,12,24,36,48,60,72 h)进行测定。结果表明:在试验时间范围内,正常肉和注水肉在室温和冷藏下L*值均下降(p<0.01);未注水肉红度值(a*)变化不明显,注水肉显著升高(p<0.05);未注水肉黄度值(b*)先上升后下降(p<0.01),而注水肉黄度值(b*)上升(p<0.01);ΔE*值无论注水与否室温下差异显著,冷藏不显著。The variation of color and luster （L＊, a＊, b＊, AE＊） for pork had been detected. The experiment was conducted in the subsequent display （0, 12, 24, 36, 48, 60, 72 h） at room temperature （25 %2） and refrigeration （4 ~C）, pork injected with water and pork not have been used. And the results showed that, in the range of test time, the L＊ value decreased （p 〈 0.01） for both two kinds of pork and temperature, the a＊ value did not change significantly, but for pork injected with water it increased significantly （p 〈 0.05）, the b＊ value declined after increased （p 〈 0.01） for no water injection, water injection pork increased （p 〈 0.01）, AE＊ value was not marked whether water iniection or not at refrigeration, but notable at room temoerature.

关 键 词：猪肉色泽 注水 室温 冷藏 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]