不同包装对风冷冰箱中冷冻猪肉品质的影响
发布时间：2018-11-26 15:28
【摘要】：本文针对风冷冰箱中冷冻猪肉品质下降的问题,提出了一个操作简单方便、效果良好的解决措施:抽气贴体包装(包装袋内留有5%~8%空气,包装袋与肉贴合)。通过实验测定了不包装、密封包装、抽气贴体包装的冷冻猪肉干耗率、解冻汁液流失率、色差、质构特性、剪切力、微观结构等指标,研究了不同包装方式对冷冻猪肉品质的影响。研究发现:不包装的干耗率、L*值、b*值显著大于密封包装和抽气贴体包装,解冻汁液流失率、a*值、质构特性、剪切力显著低于密封包装和抽气贴体包装,微观结构的完整性受到破坏的程度严重,肌纤维断裂,呈无序性排列;抽气贴体包装的干耗率在60 d后显著小于密封包装,解冻汁液流失率、色差、质构特性、剪切力均优于密封包装,微观结构的完整性更好。结果表明密封包装和抽气贴体包装可以有效地维持冻肉品质,抽气贴体包装的效果优于密封包装,更具有可行性。
[Abstract]:In order to solve the problem of the deterioration of frozen pork quality in air-cooled refrigerator, this paper puts forward a simple and convenient way to solve the problem. The solution is that the packing of air is fitted to the body (5% air is left in the bag, and the bag fits with the meat). The dry consumption rate of frozen pork, the loss rate of thawing juice, color difference, texture characteristics, shear force, microstructure and so on were measured by experiments. The effects of different packaging methods on the quality of frozen pork were studied. The results showed that the dry consumption rate, L * value, b * value of unpacked package were significantly higher than those of sealed package and air fitted package, the loss rate of thawing juice, a * value, texture characteristic, shear force of unpacked package were significantly lower than those of sealed package and air fitted packing. The integrity of the microstructure was damaged seriously, the muscle fibers were broken and arranged disorderly. The dry consumption rate of air-fitted packing was significantly lower than that of sealed package after 60 days. The loss rate of thawing juice, color difference, texture characteristic and shear force were better than that of sealed package, and the integrity of microstructure was better than that of sealed package. The results showed that the quality of frozen meat could be maintained effectively by sealed packaging and air-fitted packing, and the effect of air-fitted packing was better than that of sealed packaging, and it was more feasible.
【作者单位】： 上海理工大学;
【基金】：“十二五”国家科技支撑计划项目(2013BAD19B01) 上海东方学者跟踪计划项目资助~~
【分类号】：TB485
本文编号：2358942
[Abstract]:In order to solve the problem of the deterioration of frozen pork quality in air-cooled refrigerator, this paper puts forward a simple and convenient way to solve the problem. The solution is that the packing of air is fitted to the body (5% air is left in the bag, and the bag fits with the meat). The dry consumption rate of frozen pork, the loss rate of thawing juice, color difference, texture characteristics, shear force, microstructure and so on were measured by experiments. The effects of different packaging methods on the quality of frozen pork were studied. The results showed that the dry consumption rate, L * value, b * value of unpacked package were significantly higher than those of sealed package and air fitted package, the loss rate of thawing juice, a * value, texture characteristic, shear force of unpacked package were significantly lower than those of sealed package and air fitted packing. The integrity of the microstructure was damaged seriously, the muscle fibers were broken and arranged disorderly. The dry consumption rate of air-fitted packing was significantly lower than that of sealed package after 60 days. The loss rate of thawing juice, color difference, texture characteristic and shear force were better than that of sealed package, and the integrity of microstructure was better than that of sealed package. The results showed that the quality of frozen meat could be maintained effectively by sealed packaging and air-fitted packing, and the effect of air-fitted packing was better than that of sealed packaging, and it was more feasible.
【作者单位】： 上海理工大学;
【基金】：“十二五”国家科技支撑计划项目(2013BAD19B01) 上海东方学者跟踪计划项目资助~~
【分类号】：TB485
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