摘要
24头杂交猪常规屠宰后将胴体随机分成3组（每组8头），分别采用常规冷却24h（0—4℃，风速2．5m·s^-1）。快速冷却（-20℃，风速2．5m·s^-1）1h和2h后转入0—4℃冷却至宰后24h。肉质测定结果显示：快速冷却1h和2h可减缓背最长肌pH的下降速率，加快其温度的下降，提高a^＊值、肌浆蛋白和肌肉总蛋白溶解性，对L^＊值和肌原纤维蛋白溶解性没有影响；快速冷却1h可以提高持水性、嫩度，减少肌束内肌细胞外空隙面积；快速冷却2h使肌束内肌细胞外空隙面积增大，对持水性、嫩度影响不显著。这表明采用快速冷却1h可以改善肉的品质。
Twenty-four crossbreeds were slaughtered, carcasses were randomly assigned to three treatment groups： conventionally chilling （0 - 4 ℃ for 24 h, air velocity 2.5 m ·s^-1 ）, rapid chilling （ - 20 ℃ for 1 h and 2 h, followed by 0 - 4 ℃ for 23 h and 22 h, air velocity 2. 5 m·s^-1 ）, the pork quality attributes were investigated. The results showed that rapid chilling led to a faster temperature decline, reduced pH decline, increased a^＊ value, sarcoplamic protein solubility and total extractable protein regardless of rapid chilling time, but rapid chilling did not affect L ^＊ value and myofibrillar protein solubility. Rapid chilling for 1 h as opposed to conventional chilling, decreased drip loss, purge loss, cooking loss, extracellular area and tenderness. 2 h rapid chilling treatment did not influence water-holding capacity and tenderness, but increase extracellular area. The results indicated that 1 h rapid chilling could improve the pork quality.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2006年第1期98-102,共5页
Journal of Nanjing Agricultural University
基金
国家科技攻关计划项目(2001BA501A15-3)
江苏省攻关项目(BE2004314)
江苏省科技厅项目(BS2002051)
关键词
快速冷却
胴体
肉质
猪肉
rapid chilling
carcasses
meat quality
pork
