冷却和冷冻对猪背最长肌动态黏弹性和凝胶特性的影响  

Effects of Chilling and Freezing on Dynamic Viscoelasticity and Gel Properties of Porcine longissimus Muscle

作　　者：田锐花[1] 靳红果[1] 朱易[1] 万可慧[1] 高菲菲[1] 卢桂松[1] 王复龙[1] 彭增起[1] 

机构地区：[1]南京农业大学食品科技学院,教育部肉制品加工与质量控制重点实验室,江苏南京210095

出　　处：《食品科学》2013年第3期128-132,共5页Food Science

摘　　要：研究猪背最长肌在热鲜、冷却、冷冻这3种不同处理条件下的pH值、蛋白溶解度、动态黏弹性和凝胶特性(凝胶保水性(WHC)、凝胶强度、凝胶弹性),并比较其差异。结果显示:热鲜肉的pH值和蛋白溶解度均最高,并且具有较好的动态黏弹性和凝胶特性;冷却肉的pH值和蛋白溶解度相对较低,其凝胶特性和动态黏弹性均不如热鲜肉好;冷冻肉的pH值和蛋白溶解度最低,凝胶保水性和动态黏弹性最差,其凝胶强度和凝胶弹性低于热鲜肉却高于冷却肉。说明冷藏处理过程损坏了肉品的功能特性,因此热鲜肉的功能特性相对最佳。In this paper, the pH, protein solubility, dynamic viscoelasticity and gel properties （water-holding capacity （WHC）, gel strength and gel elasticity） of fresh, chilled and frozen porcine longissimus muscle were conducted comparative comparison. The results showed that pH and protein solubility of fresh meat were the highest, and the gel properties and dynamic viscoelasticities were better. The pH and protein solubility of chilled meat were relatively low, and their gel properties and dynamic viscoelasticity were inferior to those of fresh meat. The pH, protein solubility, WHC and dynamic viscoelasticity of frozen meat were the lowest, however, the gel strength and gel elasticity of frozen meat were lower than those of fresh meat and higher than those of chilled meat. Therefore, refrigeration process can damage the functional properties of meat, and functional quality of fresh meat was the best.

关 键 词：热鲜肉 冷却肉 冷冻肉 动态黏弹性 凝胶特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]