欧姆加热解冻法对猪肉理化及氧化特性的影响  

Influence of Physical-chemical and Oxidation Characteristics of Ohmically-cooking Thawed Pork Batter

作　　者：戴妍 邵乐乐[3] 邬威 刘毅 李兴民[3] 戴瑞彤[3] DAI Yan;SHAO Lele;WU Wei;LIU Yi;LI Xingmin;DAI Ruitong(Department of Environmental and Quality Inspection,Chongqing Chemical Industry Vocational College,Chongqing 401228,China;College of Animal Science and Technology,Southwest University,Chongqing 400715,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]重庆化工职业学院,环境与质量检测学院,重庆401228 [2]西南大学动物科学技术学院,重庆400715 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《农产品加工》2022年第1期14-19,共6页Farm Products Processing

基　　金：国家自然科学基金项目(31271894)。

摘　　要：通过初步比较水浴(25℃)加热解冻、欧姆加热解冻(10 V/cm)和对照鲜猪肉处理组理化和氧化特性差异,现得出如下结论:与对照鲜猪肉相比,欧姆加热解冻和水浴加热解冻组显著改变了猪肉颜色、肌原纤维蛋白小片化程度、可溶性肌浆蛋白含量,TBARS值及肌节长度。欧姆解冻组猪肉块Met Mb%、MFI较低,a*值较高(p<0.05),其他参数无明显变化。因此,欧姆加热解冻肉品品质更为接近鲜肉,优于传统水浴解冻方式。In order to evaluate the differences in physical-chemical and oxidation characteristics of waterbath-cooking(WB-25 ℃),ohmic-cooking thawed(OH-10 V/cm) and fresh pork meat samples(control),The results were as follows:the thawing methods of ohmic-cooking and waterbath-cooking significantly changed colour,myofibrillar fragmentation index,soluble sarcoplasmic protein content,TBARS values and myofibril sarcomere length. The Met Mb% and MFI value of ohmically-thawed pork meat samples were significantly lower,whereas the a* value higher than the ones thawed by waterbath cooking(p<0.05),no significant differences were detected in other parameters between the waterbath-cooking and ohmic-cooking thawed meat samples. The ohmically-thawed meat samples and fresh meat samples were similar in meat quality. The meat quality of ohmically-thawed samples was better than the ones thawed by waterbath cooking.

关 键 词：欧姆加热解冻 水浴加热解冻 猪肉 品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]