肉类研究2018，Vol.32Issue(3)：29-33,5.DOI:10.7506/rlyj1001-8123-201803006
冷藏时间对冷却猪背最长肌品质的影响
Effect of Storage at 4℃ on the Quality of Chilled Pork Longissimus dorsi
摘要
Abstract
Pork longissimus dorsi was taken at 24 h postmortem and stored at 4℃for up to 48 h.At 12 h intervals during the storage period, pH value, color difference, storage loss, cooking loss, shear force and water migration were analyzed. The aim was to examine the effect of cold storage on the quality of chilled pork. The results demonstrated that pH value, yellowness value (b*), storage loss and cooking loss increased significantly (P < 0.05) with storage time, but brightness value (L*) and redness value (a*) did not change significantly (P > 0.05) during the first 24 h of storage. pH value, L* and b*,storage loss and cooking loss were the highest,while shear force was the smallest at 48 h.Low field nuclear magnetic resonance analysis showed that the T2b, T21and T22relaxation times were prolonged significantly (P < 0.05) with storage time; the peak area ratio of T21was decreased, whereas the peak area ratio of T22was increased. To sum up, the quality of pork longissimus dorsi could be maintained for 24 h at 4℃.关键词
冷藏时间/猪背最长肌/pH值/色差/剪切力/蒸煮损失/低场核磁共振Key words
refrigerated storage time/porcine longissimus dorsi/pH value/color difference/shear force/cooking loss/low-field nuclear magnetic resonance分类
轻工纺织引用本文复制引用
胡胜杰,朱东阳,王锐,康壮丽,陆学军,马汉军,宋照军..冷藏时间对冷却猪背最长肌品质的影响[J].肉类研究,2018,32(3):29-33,5.基金项目
河南省重大科技专项(161100110600) （161100110600）
河南省科技攻关计划项目(172102410087) （172102410087）
中国博士后科学基金资助项目(2016M602237) （2016M602237）
