肉类研究2018，Vol.32Issue(4)：14-19,6.DOI:10.7506/rlyj1001-8123-201804003
不同解冻处理对猪肉理化特性及微生物数量的影响
Effects of Different Thawing Methods on Pork Physicochemical Properties and Microbial Counts
摘要
Abstract
The aim of this study was to investigate the effects of thawing methods on pork quality. Thawing loss, cooking loss, shear force, color, pH value, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substance (TBARs) value, aerobic bacterial count and Lactobacillus count were measured after thawing by four different methods, i.e. natural air thawing, thawing at 4 ℃ in a refrigerator, still water thawing and microwave thawing. The results showed that the thawing loss, cooking loss, brightness value, redness value, TVB-N content and TBARs value of frozen pork thawed in still water were 2.74％, 16.60％, 57.12, 13.94, 12.95 mg/100 g and 0.10 mg/100 g, respectively, which were lower than those observed using other thawing methods, the pH value was close to that of fresh pork, and the aerobic bacterial count and Lactobacillus count were lower. Accordingly, the thawed pork maintained good physicochemical properties. The frozen pork thawed at 4 ℃ showed the lowest shear force (25.41 N) and maintained good tenderness. The microwave-thawed sample had the lowest yellowness value (11.06). The aerobic bacterial count and Lactobacillus count in thawed pork samples showed a fluctuating trend with freezing time. The physicochemical properties of thawed pork were significantly or highly significantly affected by microbial counts. Among the four thawing methods, still water thawing provided better maintenance of pork quality.关键词
解冻方式/猪肉品质/微生物Key words
thawing methods/pork quality/microorganism分类
轻工纺织引用本文复制引用
郑旭,曾露,柏先泽,王传花,侯爱香..不同解冻处理对猪肉理化特性及微生物数量的影响[J].肉类研究,2018,32(4):14-19,6.基金项目
湖南省教育厅一般项目(15C0655) （15C0655）
湖南农业大学东方科技学院青年科学基金项目(16QNZ12) （16QNZ12）
湘潭市科技计划重点项目(S2016N0012) （S2016N0012）
