摘要
通过观察不同贮藏温度条件下冷鲜肉水分活度和物性的变化,为保障肉品的安全性提供理论依据。实验采用三个温度梯度,模拟超市温度变化,对冷鲜猪肉进行水分活度和物性测定。冷鲜猪肉购入的第1、2、3、4、5、6、7天分别对三个温度梯度的冷鲜猪肉进行测定,分别测定了肉的水分活度和物性。结果分析:水分活度先下降后上升最后缓慢下降;硬度变化情况先下降后上升再缓慢下降;弹性变化情况先下降后上升再缓慢下降;回复性基本上一直下降。
The research on the Aw and Physical change in different temperature provides the theoretical foundation for meat security guarantees. In this experiment, to simulate temperature changes in supermarket, three temperature gradients were adopted to determine the Aw and physical of chilled meat. Chilled meat was measured in 1,2,3,4,5,6,7 during three temperature respectively, mainly on Aw and Physical. The results showed that： Aw, hardness and flexibility were all first decreased and then increased and with slowly declined in final; while recurrence was largely declined.
出处
《肉类工业》
2011年第5期24-25,共2页
Meat Industry
