冰点调节剂对猪肉糜品质特性的影响  

Effects of freezing point regulators on the quality characteristics of pork mince

作　　者：崔跃慧 张世伟 朱迎春[1] 闫玉雯 Cui Yuehui;Zhang Shiwei;Zhu Yingchun;Yan Yuwen(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院

出　　处：《山西农业大学学报（自然科学版）》2019年第6期87-94,共8页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省重点研发计划(201703D221027-2);山西省自然基金项目(201701D121104)

摘　　要：[目的]本文旨在研究冰点调节剂对猪肉糜品质特性的影响。[方法]首先测定添加冰点调节剂的猪肉糜的冰点,发现猪肉糜冰点由-2.8℃降至-4.8℃,之后将添加冰点调节剂的猪肉糜贮藏于-4℃条件下,并以2组不添加冰点调节剂的猪肉糜(分别贮藏于-1℃和-4℃)为对照,测定贮藏期间菌落总数(total viable counts,TVC)、硫代巴比妥酸值(thiobarbituric acid value,TBARS)、挥发性盐基氮值(total volatile base nitrogen,TVB-N)、pH值以及色差值等指标。[结果]与不添加冰点调节剂的猪肉糜相比,添加冰点调节剂拓宽了猪肉糜冰温带。-4℃冰点调节剂组在贮藏终点TVC、TBARS和TVB-N的值为6.01 lg(CFU·g^-1)、0.19 mg·kg^-1和16.98 mg·100 g^-1,显著低于-1℃组与-4℃组(P<0.05)。[结论]添加冰点调节剂提高了猪肉糜感官品质,延长货架期至20 d。[Objective]This study was proposed to investigate the effects of freezing point regulator on the quality of pork mince.[Methods]The freezing point of the pork mince with the freezing point modifierwere measured,and it was found that the freezing point of the pork mince was reduced from-2.8℃to-4.8℃by freezing point regulator.Then,the pork mince with the freezing point regulators were stored under the condition of-4℃,and two groups of pork mince without adding the freezing point regulator were stored at-1℃and-4℃,and served as two control treatments.The total viable counts(TVC),thiobarbituric acid value(TBARS),total volatile base nitrogen(TVB-N),pH value,and chromatic aberration were measured during storage period to determine the effects of freezing point regulator on minced pork quality characteristics.[Results]The results showed that compared to the control group,adding freezing point regulator broadened the freezing temperature range of pork mince.The values of TVC,TBARS and TVB-N of regulator adding group were measured as 6.01 lg(CFU·g^-1),0.19 mg·kg^-1,and 16.98 mg·100 g^-1,respectively at the end of storage period under-4℃condition,which were significantly lower than two control groups(P<0.05).[Conclusion]Adding freezing point regulator can improve the pork mince quality,and extend the storage period to over 20 days.

关 键 词：猪肉糜 冰点调节剂 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]