文档介绍：※工艺技术食品科学 2014, , 1 不同解冻方式对猪肉品质特性的影响常海军 1,唐?翠 2 ,唐春红 1 ( 1. 重庆工商大学催化与功能有机分子重庆市重点实验室,重庆 400067 ; 2. 西南大学食品科学学院,重庆 400715 ) 摘?要: 研究自然空气解冻、静水解冻、微波解冻和低温解冻 4 种不同解冻方式对猪背最长肌肉品质特性的影响, 分析猪肉解冻过程中食用品质特性、全质构特性、肌浆蛋白和全蛋白含量的变化。结果表明:冻结猪肉经静水解冻后,肌肉 pH 值接近 ,解冻损失率和蒸煮损失率较低,静水解冻使猪肉的保水性维持较好。冻结猪肉解冻过程中肌浆蛋白和肌肉全蛋白浓度的变化对肉质构特性有显著或极显著影响。微波解冻有利于保持猪肉的嫩度和色泽,且通过微波解冻的冷冻猪肉其肌肉全蛋白含量较高,肉品的全质构特性较好。 4 种解冻方法中,静水解冻和微波解冻能较好地保持解冻猪肉的品质。关键词: 解冻方式;猪肉;品质特性 Effects of Different Thawing Methods on Pork Quality CHANG Hai-jun 1 , TANG Cui 2 , TANG Chun-hong 1 (1. Chongqing Key Laboratory of Catalysis and anic Molecules, Chongqing Technology and Business University, Chongqing 400067, China; 2. College of Food Science, Southwest University, Chongqing 4 00715, China) Abstract: The effects of four different thawing methods, . natural air thawing, thawing in water, microwave thawing and low-temperature thawing, on quality characteristics of pork Longissimus dorsi muscle were studied. The changes of eating quality, textural properties, sarcoplasmic proteins and total protein content of thawed pork were analyzed. The results showed that after thawing of frozen pork in water, the pH approached to , thawing and cooking losses were lower, and water-holding capacity was maintained at higher levels. Changes in sarcoplasmic proteins and total protein contents of froze