摘要
以两个部位的冷却猪肉(猪背最长肌、猪后腿肉)为主要实验原料,研究粉色光、粉紫色光、紫外光等光源对冷却猪肉色泽、氧合肌红蛋白含量、硫代巴比妥酸(TBA)值及菌落总数的影响,旨在选出最利于冷却猪肉保鲜的光源种类。结果表明:冷藏期间,粉色光组下冷却猪肉的色泽评分、a^(*)值、氧合肌红蛋白含量及这三个指标的总体下降率(分别为38.64%-40.00%、10.36%-13.61%、25.88%-34.98%)均明显高于避光组、粉紫色光组和紫外光组。与避光组、粉紫色光组和紫外光组相比,粉色光源更有利于冷却猪肉肉色的稳定,且在此光源下,肉样的脂类氧化程度(TBA值总体增加率41.38%-86.57%)较其他三组更低。建议冷却猪肉在实际售卖过程中,陈列展示柜中采用粉色光源,提高冷却猪肉的保鲜效果。
Two different parts of chilled meat(longissimus dorsi and hindquarter) were used as the main experimental materials to investigate the effects of light sources(including pink light, pink purple light, and ultraviolet light) on the color, oxymyoglobin content,thiobarbituric acid(TBA) value and total plate count of the chilled pork samples, with aim to screen out the most beneficial light souce for chilled pork. The results showed that during cold storage, the pork refrigerated under pink light had higher color score, a^(*) value, oxygenated myoglobin content, and overall decreasing rates of the three indices(38.64%-40.00%,10.36%-13.61%, and 25.88%-34.98%, respectively),compared with the pork samples refrigerated in dark or under pink purple light or ultraviolet light. Compared with the other light sources, the pink light source was more conducive to stabilizing the color of the chilled pork, and under this light source, the degree of lipid oxidation of the chilled pork was lower(overall increasing rates of TBA value: 41.38%-86.57%). It is suggested to place chilled pork under pink light in the display cabinet during the actual sale to improve the fresh-keeping effect of chilled pork.
作者
赵莉君
赵珂
艾明艳
赵改名
朱瑶迪
王娜
李苗云
郝亚楠
ZHAO Lijun;ZHAO Ke;AI Mingyan;ZHAO Gaiming;ZHU Yaodi;WANG Na;LI Miaoyun;HAO Yanan(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Emergency Management Bureau of Wugang City,Pingdingshan 462599,China;Fisheries Research Institute,Wuhan Academy of Agricultural Sciences,Wuhan 430207,China)
出处
《现代食品科技》
CAS
北大核心
2022年第8期148-152,88,共6页
Modern Food Science and Technology
基金
河南省重点研发与推广专项(科技攻关)项目(212102110081)
国家重点研发计划项目(2019YFC1605700)
国家肉牛牦牛产业技术体系(CARS-37)
河南农业大学科技创新基金项目(KJCX2020A17)。
关键词
冷却肉
背最长肌
后腿肉
色泽
保鲜
chilled meat
longissimus dorsi
hindquarter
color
fresh-keeping
