微冻贮藏对猪肉品质的影响研究  

Effect of Partial Frozen on Quality of Pork

作　　者：彭涛[1] 邓洁红[1,2] 谭兴和[1,2] 李军[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]食品科学与生物技术湖南省重点实验室,长沙410128

出　　处：《制冷学报》2012年第3期74-78,共5页Journal of Refrigeration

摘　　要：以猪里脊肉为原料,设置稳定的-2℃微冻、4℃冷藏和-18℃冻藏三个低温保藏环境,通过测定细菌总数、挥发性盐基氮、汁液流失率、持水性、pH值和感官评价来对比各温度下猪肉新鲜度及品质的变化。结果表明:稳定的-2℃在15d内能保持猪肉一级鲜度,27d内保持二级鲜度,而4℃保质期仅6d;相比较于-18℃冻藏,-2℃微冻条件下猪肉汁液流失率低,有较好的持水性且感官评价更好。因此微冻技术用于猪肉保鲜是一种有效的保鲜方式。Using the tenderloin of pork as the raw materials, the aerobic bacterial count, physicochemical parameters such as total volatile base nitrogen, drip loss, water retention rate, pH and sensory evaluation, the fresh-keeping quality of pork were compared under steady -2℃（partial frozen）, 4℃（cold storage） and -18℃ （frozen storage）. The results show that partial frozen pork could keep the first grade of freshness for 15d and the second grade of freshness for 27d, while 4℃ was only 6d -2℃ （partial frozen） pork had less drip loss, higher water retention rate and more acceptable sensory compared with that frozen stored at -18℃ So partial frozen can be an effective method for keeping freshness of pork.

关 键 词：食品加工技术 微冻 冷藏 冻藏 猪肉 

分 类 号：TS205.7[轻工技术与工程—食品科学]