不同冷冻方式对调理猪肉贮藏期品质影响的对比研究  

A comparative study of quality of different freezing methods prepared pork during the storage period

作　　者：程伟伟[1] 夏列[1,2] 蒋爱民[1] 郭善广[1] 张大磊[1] 范萌萌[1] 沈小璐 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]湖南省粮油科学研究设计院,湖南长沙410201

出　　处：《食品工业科技》2015年第8期333-339,共7页Science and Technology of Food Industry

基　　金：2011年国家自然科学基金资助项目(批准号:31171710)

摘　　要：本文以猪肉为主要原料,添加适量的调味料或辅料,经适当加工,使预冷12h后,中心温度约为10℃的调理猪肉通过风冷冷冻和浸渍式冷冻两种方式对其进行处理,将其中心温度分别降至-5、-18℃,然后把-5、-18℃的肉块放入相应温度的冰箱保藏,并对四种保藏处理下的调理猪肉在一定贮藏期内(24周)的保水性、滴水损失、蒸煮损失、质构特性、TVB-N、菌落总数、p H、色泽(L*a*b*)进行了对比研究。研究表明:四种冷冻处理下,-18℃组肉样的色差、TVB-N、TBA要显著低于-5℃组(p<0.05),而巯基含量则显著高于-5℃组;其中浸-18℃组的菌落总数要显著低于其他组。且浸渍式冷冻工艺要优于风冷冷冻工艺,除保水性外,浸渍式冷冻组在色泽、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)、质构特性等其他各项指标要优于风冷冷冻组。This paper was dealt with prepared meat by air-blast cooling and immersion-frozen to make its center temperature from 10℃ to-5℃ and-18℃ after 12 h pre-cooling,and then the meat-5℃,-18℃ placed in the appropriate temperature refrigerator preservation,and four preserved pork processing under a certain storage period（24 weeks） of water retention,drip loss,cooking loss,texture characteristics,TVB-N,the total number of colonies,p H,color（L＊ a＊ b＊） were compared. The experimental result showed that：-18℃ group color,TVB-N,TBA to be significantly lower than-5℃ group（p〈0.05）,and thiol group content was significantly higher than-5℃ group. Immersion freezing process was superior to air-cooled freezing processes. In addition to water retention,immersion freezing group were better than air-blast freezing group.

关 键 词：风冷冷冻 浸渍式冷冻 贮藏期 调理猪肉 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]