预冷环境及时间对滩羊胴体品质的影响  

Effects of Pre-Chilling Conditions and Time on Quality of Tan Sheep Carcasses

作　　者：李文采[1] 田寒友[1] 邹昊[1] 白京 王辉[1] 赵珺怡 罗瑞明[2] 剧柠[2] 戚彪[1] 乔晓玲[1] LI Wencai;TIAN Hanyou;ZOU Hao;BAI Jing;WANG Hui;ZHAO Junyi;LUO Ruiming;JU Ning;QI Biao;QIAO Xiaoling(Beijing Key Laboratory of Meat Processing Technology,China Meat Research Center,Beijing Academy of Food Sciences,Beijing 100068,China;College of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]中国肉类食品综合研究中心,肉类加工技术北京市重点实验室,北京食品科学研究院,北京100068 [2]宁夏大学农学院,宁夏银川750021

出　　处：《肉类研究》2020年第6期91-95,共5页Meat Research

基　　金：宁夏回族自治区重点研发计划重大科技项目(2017BY068)。

摘　　要：通过对滩羊胴体中心温度、干耗率、pH值和肉色等指标进行测定,研究一段式预冷工艺条件下0~4℃单向风机排布预冷库内不同预冷环境和预冷时间的差异对滩羊胴体品质的影响。结果表明:预冷库内环境温度从19℃左右降至2℃左右,环境相对湿度达99.9%以上,保持持续稳定状态;预冷结束后,滩羊胴体中心温度为2.67~3.83℃,冷库内6个不同位置处无显著差异;滩羊胴体干耗率为0.39%~1.05%,预冷时间越长,干耗率越大,靠近墙面且预冷时间越长的位置处与冷库中央位置处存在显著差异(P<0.05);预冷后滩羊胴体p H值为5.59~5.74,各位置无显著差异;预冷前,各位置肉色无显著差异,预冷后与预冷前相比,亮度值和红度值均有所提高。The effects of spatial variations in environmental temperature and relative humidity during one-stage pre-chilling at 0-4 ℃ in a chilling room with unidirectional fan arrangement and pre-chilling time on the carcass quality of Tan sheep were studied by measuring the internal temperature, evaporative loss, pH value and meat color of sheep carcasses. The results showed that the environmental temperature decreased from about 19 to 2 ℃ and then leveled off, and the relative humidity increased to over 99.9% and then remained stable over time. At the end of pre-chilling, the internal temperature of carcasses was in the range from 2.67 to 3.83 ℃, showing no significant differences among six different locations. The evaporative loss ranged from 0.39% to 1.05% among the locations, and the longer the pre-chilling time, the greater the evaporative loss, and there was a significant difference between the location close to the wall and with longer pre-chilling time and the central location(P < 0.05). pH value was 5.59 to 5.74 after pre-chilling, and it showed no significant differences among the locations. Before pre-chilling, there was no significant difference in meat color among the different locations, and after pre-cooling, brightness value and redness value were both improved.

关 键 词：滩羊胴体 预冷环境 预冷时间 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]