冷却与速冻对猪肉贮藏期品质影响的对比研究  

A Comparative Study on Quality of Chilled and Quick-frozen Pork During the Storage Period

作　　者：夏列[1] 蒋爱民[1] 卢艳 栗俊广[1] 问小龙[1] 张大磊[1] 

机构地区：[1]华南农业大学畜产加工与质量安全啦制实验室,广东广州510642 [2]广东省畜禽产品加工工程技术研究开发中心,广东广州510642

出　　处：《现代食品科技》2014年第6期174-180,共7页Modern Food Science and Technology

基　　金：2011年国家自然科学基金资助项目(31171710)

摘　　要：本文运用风冷冷却与浸渍式冷冻两种方式对猪背长胍进行处理，使预冷12h后，温度约为10℃的猪背长肌中心温度降为0-4℃（风冷冷却），-5℃与-18℃（浸渍式冷冻）。然后把0-4℃与-18℃的肉块放入相应温度的冰箱保藏，-5℃的肉块则分别放入-5℃（一段式）与-18℃（二段式）的冰箱保藏。并对四种保藏处理下的猪肉在一定贮藏期内（冷却肉7d，浸渍冷冻肉7周）的导电率、保水性、滴水损失、蒸煮损失、质构特性、TVB-N、菌落总数、pH、色泽（L＊、a＊、b＊）进行了对比研究。研究表明：浸渍式冷冻工艺中，二段式冷冻没有一段式冷冻品质好。浸渍式冷冻肉．18℃贮藏4周内的品质与冷却肉贮藏4d内的品质相当。冷却肉在保水性、质构特性、色泽方面要优于浸渍式冷冻组，但在TVB-N、菌落总数方面则不如浸渍式冷冻肉。Porcine longissimus muscle was processed by air-blast cooling and immersion-frozen to make its center temperature decreased from 10 ℃ to 0 - 4 ℃ （air-blast cooling）, -5 ℃ and -18 ℃ （immersion-frozen） after 12 h. Then 0 - 4 ℃ and -18 ℃ chilling meats were preserved in the refrigerator with 0 - 4 ℃ and -18℃, while -5 ℃ processed meat was preserved in the -5℃ （one-stage frozen） and -18 ℃ （two-stage frozen） refrigerator respectively. Besides, a comparative study between these four preserved meats was carried out in terms of conductivity, water retention, drip loss, cooking loss, textural characteristics, TVB-N, the total number of colonies, pH and color （L＊, a＊, b＊）. The experimental result showed that： one-stage frozen meat had better quality than two-stage frozen one among immersion-frozen process. Immersion-frozen meat （- 18 ℃） that stored for 4 weeks or less had the same quality with cooling meat which stored for 4 days or less. However, the water retention, texture features and color of cooling meat were superior to the immersion-frozen groups, but in aspects of TVB-N and the total number of colonies, it showed a reverse result.

关 键 词：风冷冷却 浸渍式冷冻 贮藏期 猪背最长肌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]