密封条件下冰温贮藏猪里脊肉的质构及理化特性变化
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摘要
选取宰后4 h的新鲜猪里脊肉,以全质构(texture profile analysis, TPA)、挥发性盐基氮(total volatile base nitrogen,TVB-N)、色泽、pH值为参考指标,分别在第0、2、4、6、8、10、12、14、16、18天进行指标测定,综合评定冰温贮藏18 d内猪里脊肉品质变化。结果表明:随着贮藏时间的延长,猪里脊肉的硬度值下降(P<0.01),咀嚼性逐渐降低(P<0.05),弹性、内聚性和回复性变化不明显(P>0.05),贮藏第6～8天,肉样TPA变化规律开始明显改变;TVB-N在贮藏期间逐渐升高(P<0.01),在第16天达到二级鲜肉标准为15.62 mg/100 g;L~*值、a~*值、b~*值呈现出先升高后降低的变化趋势(P<0.05),并在贮藏第12天出现最大值。因此,密封条件下冰温贮藏猪里脊肉色泽良好、肉质新鲜,可在不破坏细胞结构的基础上有效地延长了猪肉的贮藏期。
This study aimed to investigate changes in texture and physiochemical properties of pork tenderloin meat under controlled frozen and sealed conditions, to provide a theoretical basis to improve pork quality and prolong pork storage period. Fresh pork tenderloin meat after slaughtering for 4 h was selected as raw material. Texture profile analysis(TPA), total volatile base nitrogen(TVB-N), color, and pH of fresh pork tenderloin meat were measured every two days within 18 days to analyse the quality changes in the pork tenderloin meat during storage at controlled freezing point. The results showed that as the storage time increasing, the hardness of pork decreased(P<0.01), and the chewiness of pork gradually decreased(P<0.05). In comparison, changes in elasticity, cohesiveness, and resilience of the meat were not obvious(P>0.05). Changes in TPA in meat samples began to change significantly on day 6-8 during storage. The value of TVB-N gradually increased during storage(P<0.05), and pork met the second grade fresh meat standard on day 16 during storage(15.62 mg/100 g). Values of L~*, a~*, and b~* showed a trend of increasing first and then decreasing(P<0.05), and the maximum value appeared on day 12 during storage. Therefore, under controlled frozen and sealed conditions, the pork tenderloin meat had good color and freshness, and the storage period of pork could effectively be extended without damaging its cellular structure.
This study aimed to investigate changes in texture and physiochemical properties of pork tenderloin meat under controlled frozen and sealed conditions, to provide a theoretical basis to improve pork quality and prolong pork storage period. Fresh pork tenderloin meat after slaughtering for 4 h was selected as raw material. Texture profile analysis(TPA), total volatile base nitrogen(TVB-N), color, and pH of fresh pork tenderloin meat were measured every two days within 18 days to analyse the quality changes in the pork tenderloin meat during storage at controlled freezing point. The results showed that as the storage time increasing, the hardness of pork decreased(P<0.01), and the chewiness of pork gradually decreased(P<0.05). In comparison, changes in elasticity, cohesiveness, and resilience of the meat were not obvious(P>0.05). Changes in TPA in meat samples began to change significantly on day 6-8 during storage. The value of TVB-N gradually increased during storage(P<0.05), and pork met the second grade fresh meat standard on day 16 during storage(15.62 mg/100 g). Values of L~*, a~*, and b~* showed a trend of increasing first and then decreasing(P<0.05), and the maximum value appeared on day 12 during storage. Therefore, under controlled frozen and sealed conditions, the pork tenderloin meat had good color and freshness, and the storage period of pork could effectively be extended without damaging its cellular structure.
引文
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[2] BALAGE J M,E SILVA S L,GOMIDE C A,et al.Predicting pork quality using Vis/NIR spectroscopy[J].Meat Science,2015,108:37-43.
[3] 张敏,张淑二,朱应民.等.不同品种猪肉质抗氧化性能比较分析[J].安徽农业科学,2018,46(14):188-190.
[4] LEYGONIE C,BRITZ T J,HOFFMAN L C.Meat quality comparison between fresh and frozen/thawed ostrich M.iliofibularis[J].Meat Science,2012,91(3):364-368.
[5] 朱明明,王亚秋,刘新建.等.快速与慢速解冻对冷冻猪肉品质特性及蛋白变性的影响[J].食品工业科技,2018,39(23):23-30;36.
[6] 孟婷婷,田建文,王振宇.冰温气调贮藏对牛羊肉品质影响的研究进展[J].食品工业科技,2017,38(7):395-399.
[7] 徐晓霞,张怀珠,冯晓群,等.冰温技术在动物性食品生产中的应用[J].中国食物与营养,2015,21(6):28-32.
[8] BAHUAUD D,MORKORE T,LANGERUD O,et al.Effects of -1.5 ℃ super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets:Cathepsin activity,muscle histology,texture and liquid leakage[J].Food Chemistry,2008,111(2):329-339.
[9] 许立兴.猪肉超冰温保鲜效果研究//中国制冷空调工业协会、天津商业大学.第七届中国冷冻冷藏新技术新设备研讨会论文集[C].2015:5.
[10] 李建雄,谢晶,潘迎捷.冰温对猪肉的新鲜度和品质的影响[J].食品工业科技,2009,30(9):67-70.
[11] 范国华,陶乐仁,张庆钢,等.气调包装对猪肉冰温货架期的影响[J].食品工业科技,2012,33(15):349-352.
[12] 张瑞宇,殷翠茜.新鲜猪肉冰温保鲜的研究[J].食品科技,2006(2):113-116.
[13] 荆红彭.猪肉超冰温保鲜技术研究[D].天津:天津商业大学,2015.
[14] 孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013.
[15] 周梁,卢艳,周佺,等.猪肉冰温贮藏过程中的品质变化与机理研究[J].现代食品科技,2011,27(11):1 296-1 302;1 311.
[16] LOPEZ-CABALLERO M E,MARTINEZ-ALVAREZ O,GOMEZ-GUILLEN M C,et al.Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage[J].International Journal of Food Science & Technology,2007,42(9):1 029-1 038.
[17] 智玲玲,张钦发.包装猪肉贮藏过程中品质变化分析[J].食品工业,2012,33(5):83-85.
[18] WULF D M,WISE J W.Measuring muscle color on beef carcasses using the L* a* b* color space[J].Journal of Animal Science,1999,77(9):2 418-2 427.
[19] 吕峰,林勇毅,宋丽君,等.牛肉冰温气调保鲜技术的研究[J].江西食品工业,2008(4):15-18.
[20] 田甲春,韩玲,刘昕,等.牦牛肉宰后成熟机理与肉用品质研究[J].农业机械学报,2012,43(12):146-150.
[21] 周志刚.鸭肉宰后肌肉色差研究性分析[J].肉类工业,2014(8):23-26.
[22] SORHEIM O,KROPF D H,HUNT M C,et al.Effects of modified gas atmosphere packaging on pork loin colour,display life and drip loss[J].Meat Science,1996,43(2):203-212.
[23] 袁先群,贺稚非,李洪军,等.不同贮藏温度托盘包装冷鲜猪肉的品质变化[J].食品科学,2012,33(6):264-268.
[24] JEREMIRH L E,GIBSONi L.The influence of storage temperature and storage time on color stability,retail properties and case-life of retail-ready beef[J].Food Research International,2001,34(9):815-826.
[25] 许立兴,荆红彭,赵菲,等.冰温贮藏对鸭胸肉品质变化的影响[J].食品科学,2015,36(14):222-227.