摘要
冷却肉与冷冻肉相比,冷却肉具有汁液流失少、营养价值高的优点。本文第一章对冷却肉与新鲜肉、冷冻肉的区别、优点,电击对猪肉品质的影响,冷却肉的冷却目的、条件和方法等方面进行了概述。
本文第二章主要针对冷却肉生产过程中,快速冷却的同时容易引起肌肉冷收缩,导致肌肉内理化反应活动的加快,同时血液中的胺的含量也增加,最终致使屠宰后肌肉中糖酵解的速率加快,严重影响冷却肉的品质这一突出问题提出解决方案并进行优化。本文中采用四点式脚部电麻方式对屠宰前的电麻工艺进行优化,改进后的四点式脚部电麻方式电压为100、电击频率为2000Hz、电击时间为2s,晕死后再放血,可以使猪体均匀放血,胴体不会产生淤血,确保猪肉肉色丰润饱满,同时多点电麻可以激活并维持内源性蛋白酶的活力,促进猪肉鲜味物质的生成。采用新工艺对生猪进行电击致晕后屠宰,脊椎断裂率比采用原电击方式降低了60%,pH值下降速率降低了11%,蒸煮损失率降低了13.8%,且在嫩度、肉色感官上也有明显改善。因此,使用此工艺进行生产可明显提高企业产品的质量,增强产品在市场中的竞争力。在实际生产中,出于对生产安全性的考虑,在商业应用中采用低压电刺激工艺进行屠宰前的电击处理也比高压电刺激更具吸引力。
本文第三章主要针对原生产工艺中一段式冷却方式造成干耗较大的问题进行研究,原一段式冷却方式生产过程中,冷却肉的干耗在2%以上,而采用二段式冷却方式可较大幅度的降低干耗,本文确定了二段式冷却方式加工冷却肉时的最佳工艺参数为冷却间温度-19℃、风速1.6m/s、冷却时间为2.5h(150min),在此条件下,冷却肉生产过程中的干耗为1.01%,比原工艺降低了50%以上的耗损。使用优化后的电麻与二段式冷却工艺进行生产,提高了冷却猪肉的品质,降低了冷却过程中的耗损,可为企业带来巨大的经济效益。
Chill meat Compared with frozen meat, the advantages of chilled meat has less drop loss and more nutritive value.This paper's first chapter was an overview of advantages of chilled meat, its difference between both fresh meat and frozen meat, the impact to the texture of pork made by stunning and the purpose, condition and method of chilling-down.
During production process of chilled meat, the muscles'contraction in rapid chilling would increase the muscle activity and the content of amine in blood. These led to an accelerated rate of muscles'glycolysis which could badly affect the quality of chilled meat. The second chapter was mainly talking about this serious problem and how to improve it. We improved the electrical stunning technic which used before butchering by four-point hoof electrical stunning. This new technic's voltage was 100, frequency of stunning 2000Hz, time of stunning 2s. Bloodletting after fainting would make bleeding equably and no congestion in carcasses and ensure meat color rich. Meanwhile the technic activated and kept the activity of endogenous proteases which could promote the generating of flavoring substance in pork. Compared with the old one, butchering after fainting by using new technic, the proportion of spine fracture reduced by 60%, the dropping speed of pH value slowed down by 11%, the loss of cooking lowered by 13.8% and there were significant improvements on the tenderness and color sense of meat. Therefore, by using this new technic could significantly improve the quality and enhance the competitiveness of products. In the actual production, with considering the safety of producing, low-voltage electrical stimulation is more attractive than the high-voltage one when it was applied in business.
The third chapter did some research of the greater dry consumption by using one-stage cooling in the original production process. During one-stage cooling, dry consumption of chilled meat was more than 2%. However, it could be reduced markedly by using tow-stage cooling. We found out the optimal process parameters of two-stage cooling were-19℃in cooling room,1.6m/s wind speed,2.5h (150min) cooling time. On these conditions, the dry consumption was 1.01% which was lower than the original process more than 50% loss during the production process of chilled meat. Using the optimized electrical stunning and two-stage cooling in production, the improved quality of chilled meat and the reduced dry consumption during cooling would bring great economic benefits to the industry.
引文
[1]陈建文,周荣荣.从卫生营养角度看冷却肉[J].食品与药品,2005,7(2)：67-68.
[2]蒋爱民.畜产食品工艺学[M].北京：中国农业出版社,2000,46-51.
[3]王菁莎,刘景彬.热鲜肉、冻结肉、冷却肉之比较[J].肉品卫生,2005,(09)35-38.
[4]樊庆鲁,卢士玲,李开雄.影响猪肉品质的因素[J].中国食物与营养,2005,(4)：29-31.
[5]王森,王雪梅,周永昌.安全、高品质的冷鲜肉[J].肉类工业,2011,(5)：50-51.
[6]田永全.冻结肉、热鲜肉、冷鲜肉的营养与卫生[J].中国食物与营养,2007,(5)：60-61.
[7]丁翠华.热、冷鲜肉和冷冻肉的比较[J].农家顾问，2008,(8)：55.
[8]Li C B;Chen Y J;Xu X L. Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls[J].Meat Science,2006,72:9-17.
[9]Gilbert,K.V.Devine,C.E.Hand,R.Ellery,S.Electrical stunning and stillness of lambs. Meat Science,1984,11:45-58.
[10]Larsen, H.K. Comparison of 300-voh manual stunning,700-volt automatic stunning and CO2 compact stunning with respect to quality parameters,blood splashing,fractures and meat quality.InG.Eikelenboom(Ed.),Stunning of animals for slaughter,1992:73-81.
[11]Larsen, H.K. Comparison of 300-voh manual stunning,700-volt automatic stunning and CO2 compact stunning with respect to quality parameters,blood splashing,fractures and meat quality.InG.Eikelenboom(Ed.),Stunning of animals for slaughter,1982:73-81.
[12]倪德斌,熊远著,邓昌彦,等.影响猪肉质因素的探讨[J]华中农业大学学报,1998,17(5)：475-477.
[13]Contreras, C. C., and Beraquet N. J. Electrical stunning, hot boning, and quality of chicken breast meat. Poultry SCience,2001,80:501—507.
[14]Li C B.Chen Y J, Xu X L.Effects of low—voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls[J].Meat Science,2006,72:9～17.
[15]Gilbert, K.V.Devine, C.E.Hand, R.Enery, S. Electrical stunning and stillness of lambs. Meat Science,1984,11:45-58.
[16]Channon, H.et al. Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality. Meat Science, 2003,65:1309-1313.
[17]Contreras, C.C., and Beraquet N.J. Electrical stunning,hot boning, and quality of chicken breast meat. Poultry Science,2001,80:501-507.
[18]F.M.Nattress etc.Evaluation of the ability of lysozyme and Nisin to control meat spoilage bacteria.International Journal of Food Microbiology,2001,70:111～119.
[19]李志成,蒋爱民等.生物保鲜剂对冰猪肉的保鲜效果[J].西北林科技大学学报,2008,(8)：203-208.
[20]白建,孙好学.冷却肉保鲜技术的新研究.肉类研究,2005,(6)：39-40.
[21]Salomao K, Dantas AP, Borba CM, et al. Chemical composition and microbicidal activity of extracts from Brazilian and Bulgarian propolis. Lett Appl Microbiol,2004,38:87～92.
[22]Keskin N, Hazir S, Baser KH, et al. Antibacterial activity and chemical composition of Turkish propolis. Z Naturforch,2001,56:1112～1115.
[23]李莉.冷却肉品质变化及调控措施[J].肉类研究,2010,(8)：45-47.
[24]薛茂云.肉类食品品质安全与低温物流探析[J].中国商贸,2010,(26)：23-
25.
[25]唐雪燕,张永生HACCP体系在冷却分割猪肉生产中的应用[J].肉类工业,,2010,(11)：41-42.
[26]张嫚,周光宏等.冷却牛肉的气体保鲜包装[J].食品科学,2004,(25)：187-193.
[27]黄小波,厉风华,马美湖.降低冷鲜肉预冷损耗的研究[J].肉类研究,2009(10)：82-84.
[28]张子平.冷却肉的加工技术和质量控制[J].食品科学,2001,(1)：34-36.
[29]孙子平.深化冷却肉加工技术的研究[J].肉类工业,2000,(07)：19-21.
[30]赵志华,王燕妮.高品质冷却鸡肉的生产及控制技术研究[J].肉类工业,2008(4),：55-57.
[31]林高,杨正谊.台湾地区猪屠宰之研究：屠宰电压及时间对肉品质之影响.中畜会志,1988,17(2)：83-91.
[32]林高,杨正谊.台湾地区猪屠宰之研究：冷藏冷冻处理对电昏及敲击昏迷肉猪屠后肉质之影响.中畜会志,1988,17(3)：49-62.
[33]孔新平.高压电击可改善肉鸡胸肌嫩度[J].中国家禽,2011,34,(4)：67-67.
[34]郑虹.电击晕式屠宰猪肉上海上市[J].畜禽业：南方养猪,2006,10：57-57
[35]沈月新,宋立华.冷却肉与热鲜肉、冻肉食用质量的比较研究[J].制冷技术,2000,(3)：43-45.
[36]中国牧业通讯编辑部.广东将逐步推行冷却肉上市[J].中国牧业通讯,2004,(14)：6.
[37]叶志刚.无公害安全冷却肉走上上海市民餐桌[J].中国牧业通讯,2001,(11)：14.
[38]孔凡真.冷却肉将成为我国未来生肉消费主流[J].肉类工业,2004,(05)：46.)
[39]Paw Dalgard,Ole Mejlholm,Henrik Huss.Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish [J].International Journal of Food Microbiolog,1997,38:169-179
[40]Voyer R,McKellar RC.MKES Tools:A microbial kinetics expert system for developing and assessing food production systems.J Indust Microbiol,1993,12:256-262
[41]Jones JE,Walker SJ.Advances in modeling microbial growth.J.Indus Microbiol,1993,12:273-276
[42]Pin C,Sutherland J P,Baranyi J. Validating predictive models of food spoilage organisms[J].J Appl Microbiol,1999,87,491-499
[43]Gibson D M,Bratchell N,and Roberts TA.Int.[J].Food Microbiol,1988,6:155-178
[44]Wijtzes T,McClure P J,Zwietering M H.and Roberts TA.Int.J.Food Microbiol,1993,18:139-149
[45]Pin C,Baranyi J.Int.J.Food Microbiol,1998,41:59-72 [46] Mackey B M,Kerridge A L.Int.J.Food Microbiol,1988,6:57-66
[47]Lebert I,Robles-Olvera V,Lebert A.Int.J.Food Microbiol,2000,61:27-39
[48]杨红菊,南庆贤.微生物预报技术研究[J].肉类工业,2004,(6)：18-2123(6)：24-28
[49]Zwietering MH,Jongerberger I,Rombouts FM,et al.Modeling of the bacterial growth curve [J].Application Environment Micribiology,1998,56:1875-1881
[50]Gill C O,Greer G G,Dilts B D.The aerobic growth of Aeromonas hydrophila and Listeria monocytogenes in broths and on pork [J]. International Journal of Food Microbiology,2007,35:67-74
[51 Ratkowsky DA,et al,Relationship between temperature and growthrate of bacterial culture[J].Jbacteriol,2002,(1):149
[52]Davey KR. Applicability of the Davey linear Arrhenius predictive model to the lag phase of microbial growth[J].Jpurnal of Application Bacteriology,2001,70:253-257
[53]McMeekin TA,Ross T.Application of predictive microbiology to assure the quality and safety of fish and fish products [J].Int J Foodmicrobial,2002,15:13
[54]Neumeyer K.Modelling pseudomonads in milk and milk based products. MSc Thesis,University of Tasmania,Hobart,Australia,2005,5:97-99
[55]Kamperman,L Prediting the growth of pseudomonas in minced beef. MSc Thesis,University of Tasmania,Hobart,Australia,2004,12:295-298
[56]Thomas A, Meekin M& Thomas R Shelf life prediction:status and future possibilities,International Journal of Food Microbiology,1999,33:65-83.
