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当前位置: 首页 > 文章 > 冷藏时间对冷却猪背最长肌品质的影响 肉类研究 2018 (3) 29-33
Position: Home > Articles > Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi MEAT RESEARCH 2018 (3) 29-33

冷藏时间对冷却猪背最长肌品质的影响

作  者：
胡胜杰;朱东阳;王锐;康壮丽;陆学军;马汉军;宋照军
单  位：
河南众品食业股份有限公司;河南科技学院食品学院畜禽产品精深加工与质量安全控制河南省工程技术研究中心
关键词：
冷藏时间;猪背最长肌;pH值;色差;剪切力;蒸煮损失;低场核磁共振
摘  要：
以宰后24 h的猪背最长肌为研究对象,研究4℃条件下冷藏0、12、24、36、48 h对猪背最长肌pH值、色差、冷藏损失、蒸煮损失、剪切力和水分迁移状态的影响。结果表明:随着冷藏时间的增加,猪背最长肌的pH值、黄度值(b~*)、冷藏损失率和蒸煮损失率均显著提高(P<0.05);亮度值(L~*)和红度值(a~*)在冷藏24 h内差异不显著(P>0.05);冷藏48 h时,猪背最长肌的pH值、L~*、b~*、冷藏损失和蒸煮损失最大,剪切力最小;低场核磁共振结果表明,随着冷藏时间的增加,T_(2b)、T_(21)和T_(22)起始弛豫时间显著延长(P<0.05),T21的峰面积比例降低,T_(22)的峰面积比例增加。综上所述,4℃条件下冷藏24 h以内有利于保持猪背最长肌的品质。
译  名：
Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi
作  者：
HU Shengjie;ZHU Dongyang;WANG Rui;KANG Zhuangli;LU Xuejun;MA Hanjun;SONG Zhaojun;Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control,School of Food Science, Henan Institute of Science and Technology;Henan Zhongpin Food Industry Co.Ltd.;
关键词：
refrigerated storage time;;porcine longissimus dorsi;;pH value;;color difference;;shear force;;cooking loss;;low-field nuclear magnetic resonance
摘  要：
Pork longissimus dorsi was taken at 24 h postmortem and stored at 4 ℃ for up to 48 h. At 12 h intervals during the storage period, pH value, color difference, storage loss, cooking loss, shear force and water migration were analyzed. The aim was to examine the effect of cold storage on the quality of chilled pork. The results demonstrated that pH value, yellowness value(b~*), storage loss and cooking loss increased significantly(P < 0.05) with storage time, but brightness value(L~*) and redness value(a~*) did not change significantly(P > 0.05) during the first 24 h of storage. pH value, L~* and b~*, storage loss and cooking loss were the highest, while shear force was the smallest at 48 h. Low field nuclear magnetic resonance analysis showed that the T_(2b), T_(21) and T_(22) relaxation times were prolonged significantly(P < 0.05) with storage time; the peak area ratio of T_(21) was decreased, whereas the peak area ratio of T_(22) was increased. To sum up, the quality of pork longissimus dorsi could be maintained for 24 h at 4 ℃.

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