冻藏时间对生、熟猪肉品质的影响  

Effect of Frozen Storage Time on Raw and Cooked Pork Quality

作　　者：赵钜阳 徐帆 ZHAO Juyang;XU Fan(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076

出　　处：《食品与生物技术学报》2020年第10期98-103,共6页Journal of Food Science and Biotechnology

基　　金：哈尔滨商业大学博士科研启动项目(2019DS60)。

摘　　要：冷冻是猪肉常用贮藏手段,然而长期冻藏会对猪肉及其烹后品质产生较大影响。作者研究了-18℃不同冻藏时间(0、120、240、360 d)对猪肉加热前后营养品质、食用品质和贮藏特性的影响。结果表明:随着猪肉冻藏时间的延长,生、熟猪肉中水分质量分数、弹性和可溶性蛋白质质量分数显著降低(P<0.05),游离氨基酸质量分数、POV值、TBARS质量分数均显著上升(P<0.05),硬度、胶黏性、咀嚼性逐渐增加,电子鼻结果显示各组间风味具有显著差异(P<0.05)。表明猪肉品质随冻藏时间的延长而显著下降,且在冻藏120 d后,品质严重劣变,食用价值降低。Freezing is a common method of pork storage.However,long-term frozen storage greatly impacts the quality of raw and cooked pork.The effects of freezing time(0,120,240,360 d)on the nutritional quality,edible quality and storage characteristics of pork before and after heating at-18℃were investigated.With the prolongation of frozen storage time,the water content,elasticity and soluble protein content of raw and cooked pork decreased significantly(P<0.05),while the free amino acid content,POV value and TBARS value all increased significantly(P<0.05).The hardness,adhesive property and chewiness gradually increased.The results of electronic nose showed a significant difference in flavor among groups(P<0.05).The quality of pork decreased significantly with the extension of freezing storage time,and the quality severely deteriorated with the edible value decreased after 120 days of frozen storage.

关 键 词：冻藏猪肉 食用品质 营养品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]