宰后成熟时间与冷冻对猪肉品质的影响  

Effect of maturation time after slaughter and freezing on pork quality

作　　者：胡胜杰[1] 刘萌[1] 程佳佳[1] 马汉军[1] 潘润淑[1] 余小领[1,2] 康壮丽 HU Shengjie;LIU Meng;CHENG Jiajia;MA Hanjun;PAN Runshu;YU Xiaoling;KANG Zhuangli

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《肉类工业》2018年第5期20-24,共5页Meat Industry

基　　金：国家自然科学基金31101310;河南省重大科技专项161100110600

摘　　要：为了探究宰后成熟时间和是否冷冻对猪肉食用品质的影响规律,采用均匀设计法设计实验,分别对宰后成熟过程中未冷冻肉样和冷冻肉样进行分析。结果表明:宰后成熟时间和是否冷冻对肉样的pH值、色差、蒸煮损失和剪切力影响显著(p<0.05),两因素存在互作关系。随着宰后猪肉的成熟,两组肉样pH值、剪切力和蒸煮损失逐渐下降,且鲜肉样在成熟后期,剪切力下降趋于平缓;两组肉样a~*呈现先上升后下降的趋势,而b~*呈现先下降后上升的趋势,冻肉样L~*逐渐降低,鲜肉样L~*呈现先上升后下降的趋势。In order to explore the influence law of maturation time after slaughter and freezing or not on the edible quality of pork,uniform design method was adopted to design experiment,and the non-frozen meat sample and frozen meat sample in the process of maturation after slaughter were conducted to analysis,respectively. The results showed that the effect of maturation time after slaughter and freezing or not on the pH value,color difference,cooking loss and shear stress was significant（ P〈0. 05）,and tryptophan-niacin relationship existed in the two factors. With the maturation of pork slaughtered,the pH value,shear stress and cooking loss of the two meat samples gradually decreased,and when fresh meat sample was at post-maturation stage,the decrease of shear stress became flat. The a＊of the two meat samples showed the trend of rise first then fall,while b~＊showed the trend of fall first and then rise,the L~＊of frozen meat sample gradually decreased,and the L~＊of the fresh sample showed the trend of rise first then fall.

关 键 词：猪肉 宰后放置时间 冷冻 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]