摘要
为研究脉冲电场(Pulsed Electric Field,PEF)辅助低温解冻对猪肉品质的影响,以猪背最长肌为原料,置于-18 ℃的冰箱中冷冻7d,取出后分别在Control:4℃,0kV,自然解冻;PEF解冻:P3(4℃,3kV)、P5(4℃,5kV)、P10(4 ℃,10 kV).分析不同解冻处理对猪肉解冻时间、色泽、质构、水分损失以及水分分布的影响.结果表明:PEF处理可以缩短解冻时间,改善猪肉质量.P10组相比于Contro l组猪肉的解冻时间缩短了 44.4％;不同解冻处理对猪肉蒸煮损失的影响无显著差异(P＞0.05);PEF解冻后猪肉的硬度显著低于Control组(P＜0.05);PEF解冻可以降低猪肉表面色泽的劣变程度,减少肌肉微观结构损伤.综上,当解冻温度为4 ℃,脉冲电压为10kV时,解冻时间最短,解冻损失最低,肉样状态更接近鲜样,品质更好.
Abstract
The effect of pulsed electric field(PEF)assisted low temperature on the quality of frozen pork longissimus dorsi muscle during thawing was investigated in this study.The muscle frozen at-18 ℃ for 7 d was treated with 0(Control),3,5,10 kV PEF at 4 ℃(P3,P5,P10).The effects of different treatments on thawing time,color,texture,water loss and water distribution of muscle were analyzed.Results showed that PEF treatment reduced thawing time and improved the quality of muscle.Thawing time of frozen muscle treated with 10 kV PEF was 44.4％shorter than that of control.Cooking loss of muscle did not change significantly by PEF treatment(P＞0.05).The hardness of thawed muscle with PEF treatment was significantly lower than that in control(P＜0.05).Surface color fading and microstructure damage of muscle were reduced by PEF treatment.These results suggested that 10 kV PEF at 4 ℃ had the shortest thawing time,the lowest thawing loss,the state of meat sample was closer to fresh sample,and the quality was better.
维普
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