猪肉宰后成熟时间对肉松成松品质的影响  

Effect of Postmortem Aging Time on Quality Characteristics of Dried Meat Floss

作　　者：夏文云 盖圣美 刘登勇 XIA Wenyun;GAI Shengmei;LIU Dengyong(National and Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《肉类研究》2020年第6期85-90,共6页Meat Research

基　　金：辽宁省重点研发计划项目(2017205003)。

摘　　要：以猪后腿肉为对象,研究宰后成熟时间对肉松成松品质的影响。将宰后猪肉置于0~4℃条件下成熟,分别于0、3、6、9、12、24、36、48 h取样,测定其pH值、剪切力和肌原纤维小片化指数(myofibrillar framgmentationindex,MFI),并加工成肉松,通过含松率、蓬松度、净蓬松度和绒松度等指标对成松品质进行综合评价。结果表明:猪肉宰后成熟6 h pH值为6.01±0.07,剪切力为(51.09±2.60) N,MFI为58.021±1.635,加工成肉松的含松率为(72.27±2.90)%,蓬松度为(6.88±0.11) cm^3/g,净蓬松度为(7.68±0.46) cm^3/g,绒松度为(2.44±0.27) cm^3/g,综合评分为0. 0 8 42;猪肉宰后成熟1 2hpH值为5. 6 3±0. 0 4,剪切力为(61.54±3.81) N,MFI为64.41±2.03,进入最大僵直期,此时加工成肉松的含松率为(61.57±2.45)%,蓬松度为(6.25±0.13) cm^3/g,净蓬松度为(7.08±0.14) cm^3/g,绒松度为(1.60±0.09) cm^3/g,综合评分为0.305 0;宰后成熟24、36、48 h(处于解僵后期)的猪肉加工成肉松成松品质综合评分相对于6 h内的猪肉较高;综合评分越低,肉松的成松品质越好,因此,宰后成熟6 h之内的猪肉成松品质较好,成熟6 h以后不再适合加工成肉松。The effect of postmortem aging time on quality characteristics of dried pork floss was studied in this work. Pork hindquarter was aged at 0–4 ℃ after slaughter, and sampled at 0, 3, 6, 9, 12, 24, 36 and 48 h for the measurement of pH value, shear force and myofibrillar framgmentation index(MFI). These samples were processed into dried meat floss, and the quality characteristics of the product were comprehensively evaluated by meat floss content, fluffiness, net fluffiness and fine fluffiness. As a result, the pH value of pork at 6 h after slaughter was 6.01±0.07, shear force(51.09±2.60) N, and MFI 58.021±1.635;the meat floss content of the processed product was(72.27±2.90)%, fluffiness(6.88±0.11) cm^3/g, net fluffiness(7.68±0.46) cm^3/g, fine fluffiness(2.44±0.27) cm^3/g, and comprehensive score 0.084 2. The pH value of pork at 12 h after slaughter was 5.63±0.04, shear force(61.54±3.81) N, and MFI was 64.41±2.03. Moreover, at this time, maximum rigor mortis appeared, and the meat floss content of the processed product was(61.57±2.45)%, fluffiness(6.25±0.13) cm^3/g, net fluffiness(7.08±0.14) cm^3/g, fine fluffiness(1.60±0.09) cm^3/g, and comprehensive score 0.305 0. The comprehensive score for quality characteristics of dried meat floss was higher at 24, 36 and 48 h(at the late stage of off-rigor) after slaughter than within 6 h. Thus, dried pork floss processed within 6 h postmortem had better quality. Pork after 6 h postmortem is no longer suitable for the processing of dried meat floss.

关 键 词：肉松 猪肉 宰后成熟 成松品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]