摘要
为了提高日常生活中解冻猪肉的科学性,较好地保持冻结猪肉解冻后的品质,现对冻结猪肉采取热水解冻、冷水解冻、空气解冻和微波解冻4种解冻方式进行处理,并研究不同的解冻时间对猪肉品质的影响。此次研究建立了冻结猪肉解冻方式的评价体系,以加权得分衡量解冻方式的好坏。通过对解冻后猪肉的微生物含量、表面色差、pH值、肉汁损失率及蛋白质含量等指标的测量,客观地从营养、安全、感官和口感4个方面评价并筛选出最优解冻方式,从而指导人们科学地解冻猪肉,使大众食用到营养健康安全美味的猪肉。研究结果表明:4种解冻方法中,微波解冻能较好地保持猪肉的品质。解冻后放置得时间越短越能更好地保持猪肉的营养价值,安全健康。
In order to improve the scientific of defrosting pork in our daily life and keep the quality better after defrosting. Hot water, cold water, air and microwave defrosting methods were taken to defros- ting pork. Effect of different defrosting time on the quality of pork was studied. The defrosting evaluation system of frozen pork was established and the weighted score was taken to measure the defrosting methods. Through measuring the microbial content, pork surface color, pH, drip loss rate and protein content of de- frosting frozen pork, the optimal defrosting method was objectively selected and evaluated from nutrition, safety, sensory and taste. Thus it could guide the public to scientifically defrosting pork, and make sure that the public can eat nutritional, healthy, delicious and safe pork. The results showed that microwave thawing could better maintain the pork quality among the four kinds of defrosting methods. The placing time was less after defrosting which could preserve nutritional value, safety and health of pork.
出处
《肉类工业》
2013年第11期7-11,共5页
Meat Industry
基金
青岛大学学生研究性学习和创新性实验项目
