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当前位置: 首页 > 文章 > 冷冻处理对驴肉品质的影响研究 中国食物与营养 2020 (5) 44-47
Position: Home > Articles > Effect of Freezing Treatment on Quality of Donkey Meat Food and Nutrition in China 2020 (5) 44-47

冷冻处理对驴肉品质的影响研究

作  者：
王维婷;柳尧波;周广运;钤莉妍;武博贤;周萌;杜鹏飞;胡鹏;孙苏军;汝医;王守经;廖峰
单  位：
关键词：
驴肉;冷冻;理化指标;感官指标
摘  要：
为明确冷冻处理对驴肉品质的影响,本研究以成熟48 h的驴肉为研究对象,测定了冷冻处理前后驴肉pH值、含水量、解冻损失、挥发性盐基氮、肉色等理化及感官指标,发现冷冻前后驴肉pH值、含水量之间无显著差异,不同部位肉常温解冻损失不同,冷冻处理后挥发性盐基氮含量上升,L*、a*下降,b*变化不明显。为达到规模化驴肉生产的提质、减损、增效的目的,有必要针对性的开展驴肉贮藏及解冻技术研究。
译  名：
Effect of Freezing Treatment on Quality of Donkey Meat
作  者：
WANG Wei-ting;LIU Yao-bo;ZHOU Guang-yun;QIAN Li-yan;WU Bo-xian;ZHOU Meng;DU Peng-fei;HU Peng;SUN Su-jun;RU Yi;WANG Shou-jing;LIAO Feng;Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs;Jiangsu Uniwell Biotechnology Co.Ltd;Donga Ejiao Co.,Ltd./National Research Center of Gelatin Traditional Chinese Medicine Engineering Technology;Jinan Animal Product Quality and Safety Monitoring Center;
关键词：
donkey meat;;freezing treatmeng;;physicochemical index;;sensory index
摘  要：
In order to known the effect of freezing treatment on donkey meat quality,some indexes including pH value,water content,thawing loss,volatile base nitrogen and meat color were measured under freezing treatment. The results showed that there were no significant differences between the pH value and water content of donkey meat after freezing treatment. After freezing the content of volatile base nitrogen increased,while the L*and a*value decreased,and the b*did not change significantly. In order to improve the quality,reduce the loss and increase the efficiency of large-scale donkey meat production,it is necessary to carry out research on storage and thawing technology of donkey meat.

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