冷却和冷冻对猪背最长肌动态黏弹性和凝胶特性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 128-132.

冷却和冷冻对猪背最长肌动态黏弹性和凝胶特性的影响

田锐花¹,靳红果²,朱易³,万可慧⁴,高菲菲⁵,卢桂松⁵,王复龙³,彭增起⁴

1. 江苏省南京市玄武区南京农业大学食品科技学院
2.
3. 南京农业大学
4. 南京农业大学食品科技学院
5. 江苏省南京市南京农业大学食品科技学院

收稿日期:2011-11-28 修回日期:2013-01-10 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 彭增起 E-mail:zqpeng@njau.edu.cn

Effects of Chilling and Freezing on Dynamic Viscoelasticities and Gel Properties of porcine longissimus muscle

Received:2011-11-28 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 摘要：研究了猪背最长肌在热鲜、冷鲜、冷冻这三种不同处理条件下的pH值、蛋白溶解度、动态黏弹性和凝胶特性(凝胶保水性(WHC)、凝胶强度、凝胶弹性)，并比较其差异。结果显示，热鲜肉的pH值和蛋白溶解度均最高，并且具有较好的动态粘黏弹性和凝胶特性，冷鲜肉的pH值和蛋白溶解度相对较低，其凝胶特性和动态黏弹性均不如热鲜肉好。冷冻肉的pH值和蛋白溶解度最低，凝胶保水性和动态黏弹性最差，其凝胶强度和凝胶弹性低于热鲜肉却高于冷鲜肉。因此说明，冷藏处理过程损坏了肉品的功能特性，导致热鲜肉的功能特性相对最佳。

Abstract: Abstract：Study on the pH values, protein solubilities, dynamic viscoelasticities and gel properties (gel water hold capacity(WHC), gel strength, gel elastic) of fresh, chilled and frozen porcine longissimus muscle and their comparison had been made. The results showed that pH value and protein solubility of fresh meat were the highest, and the gel properties and dynamic viscoelasticities were better. The pH value and protein solubility of chilled meat were relatively low, and their gel properties and dynamic viscoelasticities were both inferior to that of fresh meat. The pH value and protein solubility of frozen meat were the lowest, WHC and dynamic viscoelasticities were the worst, but the gel strength and gel elastic of frozen meat were both lower than that of fresh meat and higher than that of chilled meat. So that, refrigerate processing damaged the functional properties of meat, and functional quality of the fresh meat was relatively the best.

中图分类号:

TS251

田锐花靳红果朱易万可慧高菲菲卢桂松王复龙彭增起. 冷却和冷冻对猪背最长肌动态黏弹性和凝胶特性的影响[J]. 食品科学, 2013, 34(3): 128-132.

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