摘要
为实现生鲜猪肉在冰点以下稳定过冷贮藏,本研究分析了逐步降温过程中初始温度和降温时间间隔对生鲜猪肉过冷的影响,构建调控生鲜猪肉过冷的最佳逐步降温循环程序,并评估生鲜猪肉在此条件下贮藏12 d的保鲜效果。结果表明,降温时间间隔显著影响生鲜猪肉的过冷点和过冷度。相较于12和18 h降温时间间隔组,6 h降温时间间隔组样品的过冷点显著降低、过冷度显著升高。在此基础上确定初始温度-1.5℃、降温时间间隔6 h、最低温度-3.5℃的逐步降温循环为调控生鲜猪肉过冷的最佳程序,此程序下贮藏12 d时生鲜猪肉过冷率达100%。与-3.5℃组冻结样品相比,各逐步降温循环程序显著降低了贮藏12 d样品的汁液流失率,延缓了猪肉中结合水和不易流动水向自由水的转化,提高了猪肉的持水力。相比-1至-3.5℃组,更低温度的-1.5至-3.5℃、-2至-3.5℃逐步降温循环程序可有效抑制贮藏期间生鲜猪肉中微生物的生长,延缓蛋白质腐败降解、更好地保持样品的新鲜度,且上述两组样品的挥发性盐基氮(TVB-N)和硫代巴比妥酸反应物(TBARS)含量与-3.5℃组样品无显著差异。该研究可为高品质生鲜肉的新型贮藏保鲜技术开发和设备开发提供科学依据,进而促进我国生鲜肉冷链物流的发展。
In order to achieve stable supercooling storage of fresh pork below freezing point,the effects of initial temperature and cooling time interval during gradual cooling process on the supercooling of fresh pork were analyzed,the optimal gradual cooling cycle program to regulate the supercooling of fresh pork was constructed,and then the freshness of pork after 12 days of storage under this condition was evaluated.The results showed that the cooling interval significantly affected the supercooling point and supercooling degree of fresh pork.Compared with the 12 and 18 h cooling interval groups,the supercooling point of the samples in the 6 h cooling interval group were significantly reduced,and the supercooling degree of which were significantly increased.On this basis,the gradual cooling cycle of the initial temperature of-1.5℃,the cooling time interval of 6 h,and the minimum temperature of-3.5℃were determined to be the optimal program to regulate the supercooling of fresh pork.The supercooling rate of fresh pork under this condition reached 100%after 12 days of storage.Compared with the frozen samples in the-3.5℃group,the gradual cooling cycle programs significantly reduced the drip loss of samples stored for 12 days,and delayed the conversion of bound water and immobile water to free water in pork,which improved the water-holding capacity of pork.Compared with the-1 to-3.5℃group,the-1.5 to-3.5℃and-2 to-3.5℃gradual cooling cycle programs with lower temperature effectively inhibited the growth of microorganisms in fresh pork during storage,and delayed protein spoilage,which better maintained the freshness of the samples.There was no significant difference among above two groups and the-3.5℃group in the volatile basic nitrogen content(TVB-N)and thiobarbituric acid reactant content(TBARS).This study could provide a scientific basis for the development of new storage technologies and equipments for high-quality fresh meat,which can promote the development of cold chain logistics of fresh meat in China.
作者
陶雨
刘浩泉
叶可萍
TAO Yu;LIU Haoquan;YE Keping(College of Food Science and Technology,Nanjing Agricultural University/State Key Laboratory of Meat Quality Control and Cultured Meat Development/National Center of Meat Quality and Safety Control/Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing,Jiangsu 210095;Qingdao Haier Refrigerator Co.,Ltd.,Qingdao,Shandong 266100)
出处
《核农学报》
CAS
北大核心
2025年第2期307-316,共10页
Journal of Nuclear Agricultural Sciences
基金
江苏省研究生科研与实践创新计划项目(SJCX23_0205)
“十四五”国家重点研发计划项目(2021YFD2100802-02)。
关键词
逐步降温循环程序
过冷
猪肉
贮藏
保鲜
gradual cooling cycle program
supercooling
pork
storage
preservation
