冻融循环对冷冻调理猪排品质的影响研究
Effect Of Freezing-thawing Cycles On Frozen Prepared Pork Chops Quality
研究冻融循环对冷冻调理猪排品质的影响,分析产品在冻融过程中色泽、解冻损失、蒸煮损失、剪切力、肌原纤维小片化指数、微观结构及蛋白组成的变化。结果表明,随着冻融循环次数的增加,亮度和黄度值增加,红度值降低;解冻损失率和蒸煮损失率、肌原纤维小片化指数增加显著;而剪切力和蛋白含量降低;肌原纤维间隙及断裂程度增大。结论表明,冻融循环对冷冻调理猪排品质产生了严重的不良影响,且随着次数的增多,影响越来越严重。
he purpose of this study was to research the effect of freezing-thawing cycles on frozen prepared chops quality and analyze the change of color, thawing loss, cooking loss, MFI, microstructure and protein components and content. The results showed that with the increase of freeze-thaw cycles, the brightness(L*) and yellow value(b*) increased and the red value(a*)decreased; thawing and cooking loss rate and MFI value increased significantly; the shear force and protein content was decreased; the microstructure of pork chops was altered and space between fibers was increased. In summary, freezing-thawing cycles can result in damaged pork chops structure and obviously reduced quality.
许学勤、姜启兴、汪烁硕
畜牧、动物医学生物科学研究方法、生物科学研究技术生物化学
冷冻调理猪排冻融循环
frozen preparedpork chopsfreezing-thawing cycles
许学勤,姜启兴,汪烁硕.冻融循环对冷冻调理猪排品质的影响研究[EB/OL].(2016-03-28)[2025-08-18].http://www.paper.edu.cn/releasepaper/content/201603-387.点此复制
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