不同温度贮藏热鲜猪肉品质变化比较  

Quality Change of Fresh Pork at Different Storage Temperatures

作　　者：金鑫[1] 禹迎迎[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095

出　　处：《食品科学》2012年第16期261-265,共5页Food Science

基　　金：国际科技合作项目(2009DFA31770)

摘　　要：比较研究25、20、15、10℃和4℃五种贮藏温度下的热鲜猪肉在食用品质(蒸煮损失率、剪切力、肉色)、pH值、挥发性盐基氮(TVB-N)和微生物上的差异。结果表明:25、20℃和15℃热鲜肉无最佳消费时段,10℃和4℃最佳消费时段分别在36h和48～72h左右;25、20、15、10℃和4℃的热鲜肉一级鲜消费时段分别在12、18、36、48h和96h内。在48h内,10℃贮藏的热鲜肉与4℃贮藏相比,在蒸煮损失率、肉色(L值和a值)和TVB-N值方面无显著差异,且剪切力变化优于4℃贮藏的热鲜肉。In order to examine the quality of fresh pork on the market, eating quality parameters including cooking loss, shear force, color, pH, total volatile basic nitrogen （TVB-N） and total bacterial count of fresh pork stored at 25, 20, 15, 10 ℃ and 4 ℃ were analyzed comparatively. The results showed that fresh pork stored at 25, 20 ℃ and 15 ℃ did not reveal the optimal consumption time; however, fresh pork stored at 10 ℃ and 4 ℃ revealed the optimal consumption time after storage for 36 hours and 48 -- 72 hours, respectively. Fresh pork stored at 25, 20, 15, 10 ℃ and 4 ℃ could maintain the optimal consumption time within 12, 18, 36, 48 hours and 96 hours. Within 48 hours, fresh pork stored at 10 ℃ had no significant difference in cooking lose, color （L＊ value and a＊ value） and TVB-N, but had better shear force when compared with the fresh pork stored at 4 ℃.

关 键 词：贮藏 温度 热鲜肉 猪肉 食用品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]