食品科学 ›› 2007, Vol. 28 ›› Issue (7): 100-104.

• 工艺技术 • 上一篇    下一篇

雾化喷淋冷却对猪半胴体干耗及品质的影响

 张向前, 李虹敏, 徐幸莲, 周光宏   

  1. 南京农业大学教育部肉品加工与质量控制重点实验室; 南京农业大学教育部肉品加工与质量控制重点实验室 江苏南京210095; 江苏南京210095;
  • 出版日期:2007-07-15 发布日期:2011-10-24

Effects of Spray-chilling on Carcass Shrinage and Pork Quality

 ZHANG  Xiang-Qian, LI  Hong-Min, XU  Xing-Lian, ZHOU  Guang-Hong   

  1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2007-07-15 Published:2011-10-24

摘要: 为了解决实际生产中猪半胴体在冷却过程中干耗较严重的问题,选取宰后45min内的猪半胴体,研究了不同持续时间(4、8、12、16h)的雾化喷淋冷却处理对猪半胴体干耗及各项品质指标的影响。结果表明:雾化喷淋冷却能显著降低胴体24h冷却干耗,半胴体表面微生物数量稍有上升,喷淋对背最长肌货架期的影响并不显著。随着喷淋持续时间的延长,肌肉保水性降低,但对背最长肌L*、a*、b*值影响不大,脂肪L*值略有上升,且喷淋时间超过12h后脂肪颜色变亮、变灰。各处理组间半胴体冷却速率基本没有差异(p>0.05),16h喷淋组在冷却结束时pH偏低。

关键词: 雾化喷淋冷却, 猪胴体, 干耗, 胴体品质

Abstract: In conventional chilling, carcass shrinkage was so serious that caused considerable economic losses. To solve this problem, spray-chill system was introduced during the cooling period. In this study, effects of different spray-chilling durations (4, 8, 12 and 16h) were compared with conventional chilling on carcass shrinkage and pork quality during chilling. It indicated that spray-chilling significantly reduced carcass shrinkage at 24 h postmortem, slightly increased bacterial counts, but had little effect on retail life of M.Longissimus. Regarding WHC (water-holding capacity) of muscle,drip loss was higher with the prolonging of spray-chill treatment time, while colour of carcass showed only a little change except for a slight increase on the value of CIE L* of fat. Fat color tended to brighten and turned gray as spray duration extended up to 12 h. The rate of chilling was similar for all treatments (p>0.05), while pH of carcasses by 16 h treatment turned lower than others at the end of chilling.

Key words: spray-chilling, pig carcass, shrinkage, pork quality