摘要
该研究以猪前腿肉为研究对象,通过测定猪肉真空解冻的解冻和空气自然解冻速率以及解冻后猪肉的保水性、pH值和猪肉的质地等指标,研究真空解冻在真空度分别为100、500、1000、2000 Pa条件下对冷冻猪肉解冻效果的影响。结果表明,与空气自然解冻相比,真空解冻的解冻速率明显快于空气解冻,同时能更好地保持解冻后猪肉的品质;真空解冻在真空度为100 Pa时的解冻速率最快,仅用时8.83 h,解冻损失率、蒸煮损失最低,分别为1.45%和5.36%,解冻后的pH值保持最好,为6.41,各质构指标也最优,且差异显著(P<0.05),即真空解冻压力越低,真空解冻后猪肉的品质越好。
In order to quickly defrost frozen pork to facilitate subsequent processing and keep good quality of pork after thawing,pork fore-leg meat was treated with the vacuum thawing machine,which designed by our research group,through performing vacuum thawing experiments under different vacuum conditions of 100,500,1000,and 2000 Pa(the temperature in the center of the sample rose from-18℃to 4℃).The impact of different vacuum thawing conditions on pork quality was studied by setting the natural thawing in air as the control group and measuring the thawing rate,water retention(including thawing loss rate and cooking loss rate),pH value and pork texture.The results showed that,compared with natural air thawing,vacuum thawing could significantly speed up the thawing rate of frozen pork,and keep better quality of the pork.And vacuum thawing had the fastest thawing rate under the conditions of 100 Pa for 8.83 h,which could result the thawing loss rate and cooking loss were the lowest,1.45%and 5.36%,respectively.And the pH value maintained at 6.41.The texture indexes were also the best(P<0.05).That is,the lower the vacuum thawing pressure on pork is,the better the quality of pork after thawing is.
作者
李贺强
邹同华
宋睿琪
张坤生
LI Heqiang;ZOU Tonghua;SONG Ruiqi;ZHANG Kunsheng(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第4期130-135,共6页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划重点专项(2016YFD0401503-02)。
关键词
真空解冻
猪肉
解冻速率
保水性
质地
vacuum thawing
pork
thawing rate
water retention
texture
