食品工业科技2017，Vol.38Issue(19)：278-283,6.DOI:10.13386/j.issn1002-0306.2017.19.051
不同冻结和解冻方式对猪肉品质的影响
Effects of different freezing and thawing methods on pork quality
摘要
Abstract
To explore the effects of different freezing and thawing methods on the quality of pork.The thawing loss rate,pH,TBARS value,protein solubility,microstructure and the taste were measured to evaluate the quality of pork.Pork was frozen at -18,-27,-70 ℃ respectively,and each freeze group of the frozen meat was thawed at 4 ℃,25 ℃ (in water),25 ℃ (in air) after 3 days storage.The results showed that the effect of freezing and thawing methods had different influence on pork quality.By multi-factor variance analysis,thawing loss and protein solubility were significantly(p ＜ 0.05)influenced by freezing and thawing methods.The pH value was not influenced by freezing and the thawing methods,TBARS values were significantly(p ＜ 0.05)influenced by thawing methods.For the taste,the effects of thawing methods were greater than that of freezing methods.Freezing at-70 ℃ and thawing at 4 ℃ could keep the quality of pork meat.关键词
冻结/解冻/肉制品/猪肉/品质Key words
freezing/thawing/meat products/pork/quality分类
轻工纺织引用本文复制引用
胡新,姚亚明,王鹏,屠康..不同冻结和解冻方式对猪肉品质的影响[J].食品工业科技,2017,38(19):278-283,6.基金项目
国家自然科学基金面上项目(31571769) （31571769）
安徽省科技攻关项目(1604a0702031). （1604a0702031）
