山西农业大学学报（自然科学版）2019，Vol.39Issue(6)：87-94,8.DOI:10.13842／j.cnki.issn1671‐8151 .201812017
冰点调节剂对猪肉糜品质特性的影响
Effects of freezing point regulators on the quality characteristics of pork mince
摘要
Abstract
This study was proposed to investigate the effects of freezing point regulator on the quality of pork mince. [Methods] The freezing point of the pork mince with the freezing point modifierwere measured ,and it was found that the freezing point of the pork mince was reduced from －2.8 ℃ to －4 .8 ℃ by freezing point regulator.Then ,the pork mince with the freezing point regulators were stored under the condition of －4 ℃,and two groups of pork mince without adding the freezing point regulator were stored at －1 ℃ and －4 ℃,and served as two control treatments.The total viable counts (TVC) ,thiobarbituric acid value (TBARS) ,total volatile base nitrogen (TVB‐N) ,pH value ,and chromatic aberration were measured during storage period to determine the effects of freezing point regulator on minced pork quality characteristics .[Re‐sults] The results showed that compared to the control group ,adding freezing point regulator broadened the freezing tempera‐ture range of pork mince.The values of TVC ,TBARS and TVB‐N of regulator adding group were measured as 6 .01 lg(CFU· g－1 ) ,0.19 mg·kg－1 ,and 16.98 mg·100 g－1 ,respectively at the end of storage period under －4 ℃ condition ,which were significantly lower than two control groups (P＜0 .05).[Conclusion] Adding freezing point regulator can improve the pork mince quality ,and extend the storage period to over 20 days.关键词
猪肉糜/冰点调节剂/品质特性Key words
Pork mince/Freezing point regulator/Quality分类
轻工纺织引用本文复制引用
崔跃慧,张世伟,朱迎春,闫玉雯..冰点调节剂对猪肉糜品质特性的影响[J].山西农业大学学报（自然科学版）,2019,39(6):87-94,8.基金项目
山西省重点研发计划(201703D221027‐2) （201703D221027‐2）
山西省自然基金项目(201701D121104) （201701D121104）
