摘要
为了得到对冻结猪肉较为合理的解冻方式,研究比较了空气、冷水、热水、微波、超高压和低温解冻6种方式对猪背最长肌营养价值的影响,测定其常规营养组分、脂肪酸、氨基酸和微量元素含量的变化。结果显示,超高压和热水解冻分别对保持肌肉的粗脂肪和粗蛋白含量较好;超高压解冻后的肌肉PUFA/SFA值为0.21,能有效保证肌肉的脂肪酸营养价值;微波解冻后肌肉中必需氨基酸和非必需氨基酸含量为各组最高,营养价值较高。6种解冻方式中,超高压和微波解冻能较好的保持猪肉的营养价值。
In order to obtain a more reasonable thawing method for frozen pork, the effects of air, cold water, hot water, microwave, ultrahigh pressure and low temperature thawing on the nutritional value of Longissimus dorsi muscle were compared, and the changes of food quality, fatty acid, amino acid and trace elements were measured. The re- sults showed that crude fat and crude protein contents in the muscle were better maintain in the ultrahigh pressure and hot water thawing, respectively. The PUFA/SFA of muscle after ultrahigh pressure thawing was 0.21 and this ensured the nutritional value of muscle fatty acids. The contents of essential and non-essential amino acids in muscle after mi- crowave thawing were higher than other amino acids in each group, and the nutritional value was higher. In the six thawing methods, the ultrahigh pressure and microwave thawing can better maintain the nutritional value of pork.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第6期203-207,共5页
Food and Fermentation Industries
基金
中央高校基本科研业务费专项(XDJK2015C125)
关键词
解冻方式
猪肉
脂肪酸
氨基酸
微量元素
thawing methods
pork
fatty acid
amino acid
trace elements
