摘要
研究不同解冻技术对冷冻猪肉解冻后品质的影响,以进口冷冻带骨猪后腿为原料,分别试验空气解冻、水解冻和微波解冻,对比解冻时间、内外温差、感官情况、解冻损失比和水分含量的差异。结果表明:空气解冻时间最长、解冻损失比最高;水解冻内外温差最小,感官情况最好;微波解冻时间最短、解冻损失比最低;三者水分含量差异不大。在实际应用时,要根据资金、场地、设备、技术等条件来选择合适的解冻技术,同时可考虑将不同的解冻技术组合到一起使用。
The effects of different thawing technology on the quality of frozen pork after thawing were studied,imported frozen boned pig hind legs were taken as raw materials.Air thawing,water thawing and microwave thawing were tested respectively,and the differences of thawing time,internal and external temperature difference,sensory situation,thawing loss ratio and moisture content were compared.The results showed that the air thawing had the longest time and the highest thawing loss ratio.The water thawing had the lowest the internal and external temperature difference and the best sensory condition.The microwave thawing had the shortest time and the lowest thawing loss ratio.The moisture content of three kinds of thawing technology had minor differences.In practical application,appropriate thawing technology should be selected according to the conditions of capital,site,equipment and technology.At the same time,it was considered that different thawing technology could be combined for use.
作者
范璐璐
葛雨萱
涂宝峰
张志刚
丁能水
FAN Lulu;GE Yuxuan;TU Baofeng;ZHANG Zhigang;DING Nengshui
出处
《肉类工业》
2021年第8期32-35,共4页
Meat Industry
关键词
冷冻猪肉
空气解冻
水解冻
微波解冻
frozen pork
air thawing
water thawing
microwave thawing
