现代食品科技2011，Vol.27Issue(11)：1296-1302,1311,8.
猪肉冰温贮藏过程中的品质变化与机理研究
Changes in Physical-chemical and Sensory Characteristics of Pork under Controlled Freezing Point Storage Conditions
摘要
Abstract
This study showed that shallow freezing, reasonable storage conditions and period did not significantly affect the processing and eating quality of raw meat and meat products. Accordingly, the concept "frozen and fresh" of controlled freezing point technique was proposed as a new preservation technology. After pre-cooling, the fresh meat was frozen quickly through the maximum ice generation zone (about -5 ℃) and then was storage at - 5 ℃. The effect of cooling temperatures (-36℃ and -5℃) and cooling methods (air and immersion) on the controlled freezing pork was studied systematically. Changes in physicochemical, microbiological and sensory characteristics were measured and the microstructure was observed by the scanning electron microscopy. The results showed that total bacteria and TVB-N value were well controlled by the new controlled freezing point technique with delayed increase of pH value. The meat with controlled freezing point treatment at -36℃ showed the best fresh-keeping effect When the pork was stored to 28 d at fee temperature of-5℃, fee total amount of bacteria was 5.4 lg cfii/g within the range of National Standard (≤×106 cfu/g). The TVB-N value was 16 mg/g , which met fee fresh meat of level two according to National Standard. The drip loss rate, conductivity, pH value and hardness were 8.60%, 10.15 ms/cm, 5.58 and 100.31 N, respectively.关键词
冰温贮藏/冰鲜肉/理化特性/感官特性Key words
controlled freezing point technique/ chilled pork/ physical-chemical Characteristics/ sensory Characteristics引用本文复制引用
周梁,卢艳,周佺,何新强,蒋爱民..猪肉冰温贮藏过程中的品质变化与机理研究[J].现代食品科技,2011,27(11):1296-1302,1311,8.基金项目
广东省农业重大专项(农产品安全加工技术研究与示范,2009A020101002) （农产品安全加工技术研究与示范,2009A020101002）
广东省教育部产学研结合专项(出口冰鲜猪肉生产及质量安全控制技术研究与产业化,2007B090100016) （出口冰鲜猪肉生产及质量安全控制技术研究与产业化,2007B090100016）
