关键词: 高湿度解冻, 温度, 猪肉, 理化指标, 蛋白特性

Abstract: This study was conducted to analyze the effect of different thawing temperatures (0, 4, 8 and 12 ℃) under high relative humidity (RH 90%) on the quality characteristics of frozen pork. Fresh pork and conventional low temperature thawing (4 ℃, RH 65%–73%) were considered as control. Thawing rate as well as physicochemical characteristics including water-holding capacity (WHC), tenderness, color, lipid oxidation (2-thiobarbituric acid reactive substances (TBARS) content), pH and freshness were measured and compared among various groups. Protein thermal denaturation and rheological properties were examined as well by a differential scanning calorimeter (DSC) and a rheometer, respectively. The results showed that compared with the conventional low temperature thawing, high-humidity low-temperature thawing could improve the thawing efficiency. The WHC, color and tenderness were improved and lipid oxidation was inhibited significantly (P < 0.05). Also, protein denaturation was reduced. As a result, high-humidity low-temperature thawing provided the best maintenance of fresh pork quality, and thawing at 4 and 8 ℃ was significantly better than at 0 and 12 ℃ as evidenced by improved WHC, color and tenderness, reduced lipid oxidation, lower degree of protein denaturation, and higher storage modulus G’. Therefore, thawing at 90% humidity and 4–8 ℃ could enhance the thawing efficiency, and maintain pork quality and could be more suitable for frozen pork.

Key words: high-humidity thawing, temperature, pork, physicochemical indicators, protein properties