微冻处理对猪肉品质的影响.docVIP

微冻处理对猪肉品质的影响 微冻处理对猪肉品质的影响(7800字) 摘 要：本文以猪里脊肉为原料，设置稳定的-2℃(微冻)、4℃冷鲜和-18℃冻藏三个低温保藏环境，通过测定细菌总数、挥发性盐基氮、汁液流失率、保水性、pH值和感官评价来对比各温度下猪肉新鲜度及品质的变化。结果表明：稳定 ... p微冻处理对猪肉品质的影响(7800字)br / 摘nbsp; 要：本文以猪里脊肉为原料，设置稳定的-2℃(微冻)、4℃冷鲜和-18℃冻藏三个低温保藏环境，通过测定细菌总数、挥发性盐基氮、汁液流失率、保水性、pH值和感官评价来对比各温度下猪肉新鲜度及品质的变化。结果表明：稳定的-2℃能保持猪肉新鲜度到18天，4℃保质期仅6天；相比较于-18℃冻藏下， -2℃微冻条件的汁液流失率低，有较好的保水性且感官要更好。因此微冻技术可用于猪肉保鲜，而且是一种有效的保鲜方式。br / 关键词：微冻技术；冷藏；冻藏；保鲜；br / br / Effect of partial frozen on quality of porkbr / Abstract: This article use tenderloin of pork as the raw materials，by determing physicochemical parameters such as aerobic bacterial count，total volatile base nitrogen，liquid loss，retention of water，pH and sensory evaluation，the freshness an quality of pork under steady -2℃(Partial frozen)，4℃（cold storage） and -18℃(frozen storage) were compared．It was showed that partial frozen pork could keep fresh for 18d，while 4℃ was only 6d．2℃ (Partial frozen) pork had less liquid loss，better retention of water and more acceptable sensory compared with the frozen storage at -18℃．So partial frozen can be used for keeping pork freshness，and it was an effective method for keeping freshness． br / Key words:Partial frozen；Cold storage；Frozen storage；Fresh-keeping； span class=Afy118/span /p pbr / 目nbsp;nbsp;nbsp; 录br / 摘nbsp; 要nbsp;nbsp;nbsp; 1br / 关键词nbsp;nbsp;nbsp; 1br / 1nbsp; 前言nbsp;nbsp;nbsp; 1br / 2nbsp; 材料与方法nbsp;nbsp;nbsp; 3br / 2.1nbsp; 原料与试剂nbsp;nbsp;nbsp; 3br / 2.2nbsp; 主要仪器与设备nbsp;nbsp;nbsp; 4br / 2.3nbsp; 试验方法nbsp;nbsp;nbsp; 4br / 2.3.1nbsp; 鲜猪肉的冻结曲线及冻结点测定nbsp;nbsp;nbsp; 4br / 2.3.2nbsp; 样品前处理nbsp;nbsp;nbsp; 4br / 2.3.3nbsp; pH的测定nbsp;nbsp;nbsp; 4br / 2.3.4 挥发性盐基氮的测定nbsp;nbsp;nbsp; 4br / 2.3.5nbsp; 汁液流失率的测定nbsp;nbsp;nbsp; 5br / 2.3.6nbsp; 保水性的测定nbsp;nbsp;nbsp; 5br / 2.3.7nbsp; 感官评价的方法nbsp;nbsp;nbsp; 5br / 2.3.8nbsp; 微生物的测定nbsp;nbsp;nbsp; 6br / 3nbsp; 结果与分析nbsp;nbsp;nbsp; 7 br / 3.1nbsp; 里脊肉的冻结曲线以及冰点nbsp;nbsp;nbsp; 7br / 3.2nbsp; 不同贮藏条件对样品pH的影响nbsp;nbsp;nbsp; 7br / 3.3nbsp; 不同贮藏条件对样品汁液流失率的影响nbsp;nbsp;nbsp; 8br / 3.4nb