不同冻结和解冻速率对猪肉保水性和超微结构的影响

    Effects of different freezing and thawing rate on water-holding capacity and ultrastructure of pork

    • 摘要: 采用均匀设计研究不同个体、冻结和解冻速率对猪肉保水性和组织结构的影响,结果显示:解冻速率对解冻汁液流失率的影响成非线性关系,在一定的范围内存在最佳解冻速率使解冻汁液流失率最低;蒸煮损失率的主要影响因素是冷冻速率,不同的肉品来源对猪肉的蒸煮损失率有显著影响;肉品的加压系水力主要与肉的来源相关,与肉品的冷冻工艺无关;解冻速率对全蛋白的溶解性有一定的影响,且成非线性关系;冻结和解冻操作对于肉品的超微结构有一定的影响,解冻速率越大对于肉品超微结构的破坏作用也越大。

       

      Abstract: Uniform design experiment was adopted to study the effects of freezing rate, thawing rate and individuals on water holding capacity and ultrastructure of pork. Results show that the effect of thawing rate on thawing loss rate is nonlinear, and there is an optimum thawing rate to decrease the thawing loss rate; The main factor that affect cook loss rate is not thawing rate but freezing rate, and different individuals have significant effect on cook loss rate; Water holding capacity is correlated to different individuals, and is independent of freezing rate and thawing rate; Thawing rate has some effect on total protein solubility with monlinear relationship, and other factors considered have no effects on it; Freezing and thawing have bad effects on the ultrastructure of thawed meat, the quicker the thawing rate, the worse the effect.

       

    /

    返回文章
    返回