冰箱环境下的猪肉微冻保鲜技术研究  

Research on Micro-freezing and Fresh Keeping Technology of Pork in Refrigerator

作　　者：鲁礼明 宋玉荣 李芳 肖剑 王文娟 

机构地区：[1]安徽康佳同创电器有限公司,滁州239000

出　　处：《日用电器》2020年第10期54-58,共5页ELECTRICAL APPLIANCES

摘　　要：本文以猪里脊肉为对象,在冰箱内设置4 ℃(±1.5 ℃)、-18 ℃、-3^-4 ℃程序性变温三种储存环境。通过测定细菌总数、假单胞菌数、挥发性盐基氮、生物胺、硬度来对比三种条件下猪肉新鲜度的变化及易切性。结果表明:-3^-4℃程序性变温的储存环境在18 d内能保持猪肉新鲜,4 ℃(±1.5 ℃)储存环境6 d内能保持猪肉新鲜;相较于-18 ℃冻藏,-3 ^-4 ℃程序性变温环境能保持猪肉很好的易切性。Using the tenderloin of pork as the raw materials,this article sets up three storage environments:4°C,-18°C,and-3°C^-4°C variable temperature program in refrigerators.By measuring the total number of bacteria,the total number of pseudomonas,TVB-N,biogenic amines,and hardness,the freshness and cutability of pork under the three conditions were compared.The results show that:the storage environment of-3°C^-4°C programmed temperature can maintain the freshness of pork within 18 days,and the storage environment of 4°C can maintain the freshness of pork within 6 days;compared to Frozen storage at-18°C,the-3°C^-4°C programmed temperature can keep the pork cut easily.

关 键 词：程序性变温技术 微冻 生物胺 硬度 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]