冻藏温度对猪蹄贮藏品质影响研究
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摘要
本文研究了在-5℃±1℃、-10℃±1℃、-15℃±1℃、-20℃±1℃温度下冻藏猪蹄的TVB-N值、TBARS值、胶原蛋白含量、pH值、水分含量、解冻汁液流失率、蛋白质含量和感官品质的变化。实验结果表明:冻藏至150d时,各冻藏组的猪蹄品质均发生了不同程度的下降。本实验中,冻藏温度对猪蹄各指标的影响差异均达到了显著水平(p<0.05)。各指标的变化与冻藏温度和冻藏时间具有显著相关性,温度越低,时间越短,猪蹄品质变化越小,反之则越大。在-20℃条件下冻藏后蹄和前蹄的感官品质、水分含量、蛋白质含量和胶原蛋白含量下降程度最低,pH值、TVB-N值和TBARS值升高程度较小、解冻汁液流失率较低,较好地保持了猪蹄的营养价值和食用品质。由此可知,在本试验温度范围内,-20℃±1℃是猪蹄的最适冻藏温度。
引文
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[18]周梁,卢艳,周俭,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):1296-1302.
[19]王水晶.不同脂肪含量牛肉糜贮藏过程中品质变化研究[D].山西农业大学,2015.
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[25]Ayla S,Bema O,Ulkii D,et al.Effects of freezing temperature and duration of frozen鍶storageon lipid and protein oxidation m chicken meat[J].Food Chemistry,2010,120:1025-1030.
[26]Pan B S,Yeh W.Biochemical and morphological changess in grass shrimp(Penaeus monodon)following freezing by air blast and liquid nitrogen methods[J].Journal of Food Biochemistry,2007,17(3):147-160.
[27]夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988.
[28]Bevilacqua M,D'Amore A,Polonara F.A Multi-Criteria Decision Approach to Choosing the Optimal Blanching-Freezing System[J].Journal of Food Engineering,2004,63(3):253-263.
[29]苏永玲,谢晶.冻结和解冻过程对水产品品质的影响[J].食品工业科技,2011(1):304-308.
[30]Hansen E,Juncher D,Henckel P,et al.Oxidative stability of chilled pork chops following long term freeze storage[J].Meat Science,2004,68(3):479-484.
[31]黄鸿兵,徐幸莲,周光宏.冻藏贮藏过程中温度波动对猪肉肌间冰晶、颜色和新鲜度的影响[J].食品科学,2006,27(8):49-52.
[32]Sanz P D,Elvira C D,Martino M,et al.Freezing rate simulation as an aid to reducing crystallization damage in foods[J].Meat Science,1999,52(3):275-278.
[2]Yu L,Scanlin L,Wilson J,et al.Rosemary Extracts as Inhibitors of Lipid Oxidation and Color changes in Cooked Turkey Products During Refrigerated Storage[J].Journal of Food Science,2006,67(2):582-585.
[3]2008 GB/T.肉与肉品感官评定规范[S][D].
[4]2008 GB/T.肉与肉品水分含量测定.[S][D].2008.
[5]2008 GB/T.肉与肉品pH测定.[S][D].2008.
[6]冉俊,李凤.反复冻融对猪肉品质特性的影响[J].农业科技与信息,2012(8):26-28.
[7]2010 GB/T.食品中蛋白质的测定.[S][D].2010.
[8]2003 GB/T肉与肉品卫生标准的分析方法.[S][D].2003.
[9]白艳红.低温熏煮香肠腐败机理及生物抑菌研究[D].西北农林科技大学,2005.
[10]2008 GB/T.肉和肉品种羟脯氨酸含量测定.[S][D].2008.
[11]蓝蔚青,王川,李燕,等.猪皮中羟脯氨酸含量的测定[J].中国食物与营养,2006(3):232-234.
[12]施辉阳,张鹏.酶法提取生猪皮胶原工艺条件的研究[J].食品工业科技,2004(7):93-95.
[13]Etherington D J,Sims T J.Detection and estimation of collagen[J].Journal of the Science of Food&Agriculture,1981,32(6):539-546.
[14]Neuman R E,Logan M A.The determination of collagen and elastin in tissues[J].Journal of Biological Chemistry,1950,186(2):549-556.
[15]王信苏,汪之和.草鱼鱼鳞胶原蛋白的提取[J].现代食品科技,2006,22(4):148-150.
[16]Kittiphattanabawon P,Benjakul S,Visessanguan W,et al.Characterisation of acid-soluble collagen from skin and bone of bigeye snapper(Priacanthus tayenus)[J].Food Chemistry,2005,89(3):363-372.
[17]张培旗,赵光远,宋志强.真空包装对低温杀菌酱猪蹄的保鲜效果研究[J].食品科技,2009(2):121-123.
[18]周梁,卢艳,周俭,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):1296-1302.
[19]王水晶.不同脂肪含量牛肉糜贮藏过程中品质变化研究[D].山西农业大学,2015.
[20]中华人民共和国国家标准.GB2707-2005.鲜(冻)畜肉卫生标准[S].北京:中国标准出版社,2005.
[21]SAHOO J,VERMA S.P.Oxidative problems in meat and meat products and use of antioxidant vitamins[J].Journal of Food Science\s&\stechnology,1999,36(6):487-499.
[22]夏杏洲,洪鹏志,钟灿桦,等.不同冻结速率对军曹鱼片品质影响的研究[J].广东海洋大学学报,2010,30(3):67-72.
[23]Yu T C,Sinnhuber R O.Further observations on the 2-thiobarbituric acid method for the measurement of oxidative rancidity[J].Journal of Oil&Fat Industries,1964,41(8):540-543.
[24]胡晓亮,王易芬,郑晓伟,等.水产品解冻技术研究进展[J].中国农学通报,2015,[12]31(29):39-46.
[25]Ayla S,Bema O,Ulkii D,et al.Effects of freezing temperature and duration of frozen鍶storageon lipid and protein oxidation m chicken meat[J].Food Chemistry,2010,120:1025-1030.
[26]Pan B S,Yeh W.Biochemical and morphological changess in grass shrimp(Penaeus monodon)following freezing by air blast and liquid nitrogen methods[J].Journal of Food Biochemistry,2007,17(3):147-160.
[27]夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988.
[28]Bevilacqua M,D'Amore A,Polonara F.A Multi-Criteria Decision Approach to Choosing the Optimal Blanching-Freezing System[J].Journal of Food Engineering,2004,63(3):253-263.
[29]苏永玲,谢晶.冻结和解冻过程对水产品品质的影响[J].食品工业科技,2011(1):304-308.
[30]Hansen E,Juncher D,Henckel P,et al.Oxidative stability of chilled pork chops following long term freeze storage[J].Meat Science,2004,68(3):479-484.
[31]黄鸿兵,徐幸莲,周光宏.冻藏贮藏过程中温度波动对猪肉肌间冰晶、颜色和新鲜度的影响[J].食品科学,2006,27(8):49-52.
[32]Sanz P D,Elvira C D,Martino M,et al.Freezing rate simulation as an aid to reducing crystallization damage in foods[J].Meat Science,1999,52(3):275-278.