摘要
采用单因素试验研究不同压力处理对猪肉品质的影响,分别对冷却里脊肉加压100、200、300、400、500 MPa(室温25℃),保压15 min,测定不同压力处理对猪肉质量损失、收缩率、色泽、嫩度的影响.结果表明:随着超高压处理压力增大,猪肉质量损失增大,肉块形状收缩,色泽从红色变为白色、灰白色,嫩度增大.
The effects of ultra high pressure on the qualities of meat pressurized at different pressures(100~500 MPa)for 15 min at room temperature(25℃)were studied,including the effects on the color,flavor,weigh loss and tenderness of meat products.An enhanced sensory evaluation was achieved through high-pressure treatment.Along with ultrahigh voltage processing,the pork loss of weigh increased,shrinkage of pork loins,the colour turned from red into white or greyish white,the shearing force became weak.
作者
丛懿洁
Cong Yijie(Weihai Ocean Vocational College,Rongcheng 264300,China)
出处
《农业科学研究》
2019年第4期65-68,共4页
Journal of Agricultural Sciences
基金
威海市特色果蔬高值加工工程技术研究中心2019年科研开放专项资金项目(GSGC-2019-0005)。
关键词
猪肉
超高压
食用品质
pork
ultra high pressure
meat quality
