冷藏条件下调理猪肉与鲜猪肉的品质评价与比较  

Evaluation and Comparison of Quality of PreparedPork and Fresh Meat under Cold Storage

作　　者：张鹏程 曾庆 陈秋月 焦晓磊 王林果 贾溅琳 张崟[1] ZHANG Pengcheng;ZENG Qing;CHEN Qiuyue;JIAO Xiaolei;WANG Linguo;JIA Jianlin;ZHANG Yin(Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106,China;Academy of Agricultural Sciences of Neijiang,Neijiang 641099,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]内江市农业科学院,四川内江641099

出　　处：《成都大学学报（自然科学版）》2023年第3期248-254,261,共8页Journal of Chengdu University（Natural Science Edition）

摘　　要：对冷藏条件下调理猪肉与新鲜猪肉的品质进行评价与比较.以菌落总数、总挥发性碱性氮值、pH值、硫代巴比妥酸值、总蛋白含量、羰基含量、离心损失率和蒸煮损失率为评价指标.结果表明,调理猪肉的菌落总数值(P<0.5)、总挥发性碱性氮值(P<0.5)和pH值(P<0.5)比鲜猪肉低,说明调理猪肉具有一定的抑菌效果;此外,调理猪肉中的硫代巴比妥酸值(P<0.5)和羰基含量(P<0.5)比鲜猪肉低,总蛋白含量(P<0.5)比鲜猪肉高,说明调理猪肉的脂质氧化和蛋白质氧化程度比鲜猪肉低,具有一定的氧化稳定性;离心损失率和蒸煮损失率在冷藏期间也比鲜猪肉低.添加了调味料的调理猪肉在冷藏期间的各项理化指标都优于鲜猪肉,具有良好的货架期,为调理猪肉市场添加了新的产品.The quality of prepared pork was determined by comparing the prepared pork with that of fresh pork under cold storage.The total number of colonies,TVB-N,pH,TBARS,total protein content,carbonyl content,centrifugal loss and cooking loss were used as evaluation indexes.The results show that the total number of colonies(P<0.5),TVB-N value(P<0.5)and pH value(P<0.5)of prepared meat are lower than those of fresh meat,indicating that prepared meat has a certain antibacterial effect.In addition,the content of thiobarbituric acid active substance(P<0.5)and carbonyl group(P<0.5)in prepared meat are lower than those in fresh meat,and the total protein content(P<0.5)is higher than that in fresh meat,indicating that the degree of lipid oxidation and protein oxidation in prepared meat is lower than that in fresh meat,and has a certain oxidation stability.At the same time,centrifugal loss and cooking loss are also lower than those of fresh meat during cold storage.In summary,the physical and chemical indexes of prepared meat with added seasonings are better than those of fresh meat during cold storage,and the prepared meat with a good shelf life can be sold in the market to enrich the prepared meat market.

关 键 词：冷藏 调理猪肉 鲜猪肉 品质评价 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]