不同解冻方式对猪肉食用品质的影响  

Effect of different thawing methods on pork eating quality

作　　者：林墨[1] 李官浩[1,2] 杨慧娟 唐洪刚 肖朝耿[3] 谌迪 叶梦迪 李希兹恩.安德烈.鲍里索维奇 陈黎洪[3] LIN Mo;LI Guanhao;YANG Huijuan;TANG Honggang;XIAO Chaogeng;CHEN Di;YE Mengdi;Li Hizen Andrei BORISOVIC;CHEN Lihong(College of Agriculture,Yanbian University,Yanji 133002,China;Food Research Center,Yanbian University,Yanji 133002,China;Institute of Food Processing,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Meat Industry Institute,Russian Academy of Agricultural Sciences,Moscow 101135,Russia)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]延边大学食品研究中心,吉林延吉133002 [3]浙江省农业科学院食品科学研究所,浙江杭州310021 [4]俄罗斯农业科学院肉类工业研究所,俄罗斯莫斯科101135

出　　处：《浙江农业学报》2018年第4期666-671,共6页Acta Agriculturae Zhejiangensis

基　　金：国家国际合作项目(2014DFR31100);国家蛋鸡产业技术体系岗位科学家(CARS-40-K26)

摘　　要：以色泽、嫩度、保水性等品质特性和蛋白质含量、脂肪含量等营养特性为指标,研究3种解冻方式,低温(空气)解冻、常温(空气)解冻、流水解冻对猪肉食用品质的影响。结果表明,低温解冻工艺可显著改善猪肉的L~*值、a~*值和b~*值,有效改善解冻后猪肉的色泽。针对不同解冻方式,低温解冻条件下猪肉的保水性和嫩度明显优于其他两组(P<0.05),解冻后猪肉品质最佳;且低温解冻后的猪肉中蛋白质和脂肪含量最高,解冻后猪肉营养最好。In this study,the effect of three different methods of thawing,including low temperature thawing,room temperature thawing and water thawing,on pork quality has been studied.So the index of color,tenderness,water retention,protein content and fat content has been evaluated.The results showed that low temperature thawing process can significantly improve the pork L*value,a*value and b*value so that the color of thawed pork can be effectively improved.Among these three thawing methods,it is better of thawing at low temperature with higher water-holding capacity and tenderness of the pork than that of the other two groups.Moreover,the nutrition quality of pork was the best after thawing at low temperature with higher content of protein and fat.

关 键 词：猪肉 解冻方式 解冻速率 品质特性 营养特性 

分 类 号：S828[农业科学—畜牧学]