工厂实测猪白条肉在冷却贮存过程中的品质指标变化  

On-site Tests of the Quality Changes on Pig Half Carcass during Chilling and Storage Postmortem

作　　者：严维凌[1] 谢志镭[1] 孙佳奇[1] 任莉萍[1] 吴轶[1] 温泉[1] 

机构地区：[1]上海市食品研究所,上海200235

出　　处：《中国食品学报》2013年第4期245-250,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：上海市科学技术委员会应用技术开发专项资金支撑项目(07-121)

摘　　要：本研究目的是了解目前生猪屠宰冷却生产线和工艺对猪白条肉品质的影响。实测地点为上海某中型屠宰加工厂。白条肉中心温度每15min测量记录1次,背最长肌取样间隔6h,检测指标包括:pH值、嫩度、蒸煮损失率、肌苷酸含量,整个测试从冷却开始至48h止;同时在0,24,48h对白条肉表面微生物状况进行3次检测。对检测指标进行分析后得到结论:在工厂实际生产条件下,猪白条肉冷却20h中心温度可达4℃,进、出库时温度有波动,白条肉中心温度可回升至10℃。pH值、嫩度、蒸煮损失率、肌苷酸含量等数据表明:48h内猪肉处于僵硬期,品质尚未成熟,最佳食用阶段在48h之后。目前屠宰过程中的烫毛、冷却工艺存在缺陷,易造成白条肉表面污染。The objective of this study was to determine the effects of current slaughtering and chilling line to the quality of pig half carcass during chilling and storage. The core temperature of pig half carcass were measured every 15 rain while pH, tenderness, cooking loss, 5＇-IMP of the longissimus dorsi（LD） were measured every 6 h and last to 48 h postmortem. The surface microbiological counts of the pig half carcass were also detected at 0, 24 and 48 h postmortem. The results shows that the core temperature of carcass dropped to 4 ℃ after 20 h chilling, and would rose to 10 ℃ while the carcass shipping out of the cooler. Other results shows carcass still remained rigor phase and did not mature on the first 48 h postmortem so that the best consumer period should be 48 h later. In additional, the scalding and cooling in this slaughter processing would leading the microbiological contamination of the carcass surface.

关 键 词：现场实测 冷却猪白条肉 品质变化 最佳食用期 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]