解冻复鲜肉与冷却肉质量的比较  

Comparison of the quality of refreshing defrosted meat and chilled meat

作　　者：方敏[1] 沈月新[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《上海水产大学学报》2000年第3期214-218,共5页Journal of Shanghai Fisheries University

摘　　要：为了考察应用从日本引进的高压静电解冻装置解冻的复鲜肉 ,按冷却肉生产方式进行加工、销售的质量 ,本文作了解冻复鲜肉与冷却肉质量的比较研究。研究结果表明 :在感官质量评定和理化、微生物测定指标等方面两者基本上不存在显著性差异 ,质量十分接近。本研究为高压静电解冻复鲜肉作为新品种上市 ,补充上海市冷却肉的供应不足提供了理论依据。To identify the quality of refreshing defrosted meat, which was thawed by high voltage static electrical device imported from Japan, processed and sold according to the same way for chilled meat, the comparative studies was carried out between refreshing defrosted and chilled meat. The results showed there was almost no remarkable difference between the two in sensory, physical, chemical and microbiological indexes measured, as well as the quality. This study will provide a theoretical foundation for the schema to market the refreshing defrosted pork thawed by high voltage static electrical device as a new variety to supplement the insufficiency of chilled pork in Shanghai.

关 键 词：复鲜肉 冷却肉 高压静电解冻 质量 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程] TS205.7[轻工技术与工程—食品科学与工程]