不同宰后时间冷冻和解冻速率对西式火腿品质的影响  

Effect of freezing and thawing rate on the quality of western style ham slaughtered in different time

作　　者：胡胜杰[1] 刘萌[1] 余小领[1,2] 朱东阳 马汉军[1] 康壮丽[1] HU Shengjie;LIU Meng;YU Xiaoling;ZHU Dongyang;MA Hanjun;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7期30-35,共6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：采用均匀实验设计,以猪后腿肉为生产原料进行西式火腿的生产,研究宰后不同时间冷冻和解冻速率对西式火腿出品率、TBARS、色差(L*、a*和b*)和质构特性的相关性,结果表明:两种因素对感官评分和a*影响不大,且解冻速率对产品硬度无关,两因素对出品率、色泽(L*和b*)、TBARS、弹性、咀嚼性和内聚性影响显著(p<0.05)。当用较慢的方式解冻时,宰后冷冻越晚,产品出品率、TBARS、L*、b*、弹性、内聚性和咀嚼性逐渐升高;当解冻速率较大时,宰后冷冻越早,出品率、L*、b*弹性、咀嚼性和内聚性升高,TBARS减小,西式火腿的硬度随宰后不同时间冷冻的延迟,硬度逐渐升高。经过数据优化得知,解冻速率越大,冷冻越晚,所生产的西式火腿的品质更好。The uniform experimental design was adopted, and pork hindquarter was taken as pro- duction raw material, and the production of western style ham was conducted. The correlation of freezing and thawing rate on the production rate, TBARS, color difference （ L ＊ , a ＊ , b ＊ ） and texture characteristics of western style ham slaughtered in different time was studied. The results showed that two factors had little effect on sense scores and a＊ , and thawing rate was independent of the hardness of product, and the effect of two factors on production rate, color （ L＊ and b ＊ ）, TBARS, elasticity, chewiness and cohesiveness was significant （ p 〈 0.05 ）. When it was thawed with slower method, and freezing slaugh- tered was later, and production rate, TBARS, L＊ , b ＊ , elasticity, chewiness and cohesiveness of prod- uct gradually increased; When thawing rate was larger, and freezing slaughtered was earlier, and produc- tion rate, L＊ , b ＊ , elasticity, chewiness and cohesiveness increased, and TBARS decreased. With the prolong of different freezing time slaughtered, the hardness of western style ham gradually increased. It was obtained through data optimization and it was as follows： the larger thawing rate, the later the freezing, the better the quality of western style ham produced.

关 键 词：西式火腿 宰后不同时间冷冻 解冻速率 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]