摘要
猪通脊肉真空冷冻贮藏０、１、３、６、９、１２个月的过程中，定时测定ＰＨ值、持水性、色相、ＴＭ（透过率）、ＴＢＡ（硫代巴比妥值）、血色素等与原料肉质量有关的指标。结果对色相和血色素的影响不大；ＰＨ值逐渐上升；保水力％和水分％三个月时变化不大，以后因解冻损失的增多，趋于逐渐下降，ＴＢＡ到９个月为止上升不大，１２个月时上升很大；透过率逐渐下降，１２个月时几乎接近ＰＳＥ肉，到１２个月时感官形状良好，不形成冷冻伤；血冰各项测定指标不超过一般标准，较好地保持了原料肉的质量。
While pig's longissimus muscles had been separatedly stored 0, 1, 3 , 6, 9 and 12 months byway of vacuum-freezing process;PH value, water holding characteristic,color phase,Tm,TBA and haematochrome etc. related quotas with original meat had been regularly determined. Results revealed that colorphase and haematochrome were not quite affected,PH value gradually rose;The percentages of water holdingcapacity and water didn't change much during tile first three months,later,for the in crease of thawing loss,both of them trended to drop gradually;TBA didn't rise much until the ninth month,TBA rose much duringthe ninth month till the twelfth moth;TM dropped gradually, it almost was close to that of PSE meat,andThe form sensory organ was nice until the twelfth month,freezing injury wasn't made The respective determined norms of iced blood weren't beyond ordinary standard,and the quality of original meat was kept quite good.
关键词
猪通脊肉
真空包装
冷冻贮藏
血色素
灌肠
解冻
Pig's longissimus muscle,Vacuum pack,Freezing storage,Haematochrome,Thawing
