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Effect of Freezing at Different Time Post Slaughtering on Pork Water-holding Capacity and Structure
Author(s): 
Pages: 18-22
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  冻结解冻解冻汁液流失组织结构;
Abstract: 采用配对试验设计方法研究了宰后45 min和宰后4 h冻结肉样在冻结损失、解冻汁液流失、蒸煮损失、加压失水率、蛋白溶解度、pH、剪切力和组织结构变化等方面的差异,结果显示:(1)宰后45 min冻结的肉在总的冻结和解冻损失、解冻汁液流失和蒸煮损失方面均显著小于宰后4h冻结的肉样(P<0.05).宰后45 min冻结肉样在加压失水率和冻结损失方面无显著差异(P>0.05).(2)肌浆蛋白溶解度宰后45 min冻结的肉显著高于宰后4 h冻结的肉(P<0.01).而总蛋白溶解度和肌原纤维蛋白溶解度则都是宰后45 min冻结的肉低于宰后4 h冻结的肉.(3)宰后45 min冻结肉样的pH显著高于宰后4 h冻结的肉样(P<0.01).(4)随着宰后时间的延长,未冻结肉样的肌细胞外空隙面积明显增大.(5)宰后45 min冻结的肉样比宰后4 h冻结的肉样的冰晶分布更均匀,相对来说其冰晶也较小一些.
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