食品工业科技2018，Vol.39Issue(3)：1-5,11,6.DOI:10.13386/j.issn1002-0306.2018.03.001
不同注水量对猪肉食用品质的影响
Effects of different water-injected ratios on eating quality of pork
摘要
Abstract
In order to explore the difference of eating quality between normal and water-injected pork,the effects of water-injected ratios (0,10％,20％,30％,40％) on color,pH,shear force,drip loss,cooking loss,press loss,centrifugation loss,storage loss and napole yield of pork were measured.The results showed that:with increased water-injected ratios,L*,b *,drip loss,cooking loss,press loss,centrifugal loss,storage loss increased significantly (p ＜ 0.05),while a*,shear force reduced (p ＜ 0.05).L *,press loss,storage loss,centrifugal loss showed significant differences between normal and water-injected pork when injected ratios lower than 20％ water (p ＜ 0.05).L*,a *,press loss,storage loss,centrifugal loss,shear force,cooking loss,drip loss showed significant differences between normal and water-injected pork when injected ratios higher than 20％ water (p ＜ 0.05).Compared with normal pork,water holding capacity (WHC) of water-injected pork decreased,while tendemess and lightness increased.Correlation analysis showed that the change of water retention affects color and tenderness of pork.关键词
注水量/猪肉/食用品质/相关分析Key words
water-injected ratios/pork/eating quality/correlation analysis分类
轻工纺织引用本文复制引用
张中会,盖圣美,邹玉峰,魏法山,杨智皓,韩宇彤,刘登勇..不同注水量对猪肉食用品质的影响[J].食品工业科技,2018,39(3):1-5,11,6.基金项目
国家自然科学基金项目(31501410) （31501410）
国家重大科学仪器设备开发专项(2013YQ17046308) （2013YQ17046308）
公益性行业(农业)科研专项(201303082-2). （农业）
