选取宰后4 h的新鲜猪里脊肉,以全质构(texture profile analysis, TPA)、挥发性盐基氮(total volatile base nitrogen,TVB-N)、色泽、pH值为参考指标,分别在第0、2、4、6、8、10、12、14、16、18天进行指标测定,综合评定冰温贮藏18 d内猪里脊肉品质变化。结果表明:随着贮藏时间的延长,猪里脊肉的硬度值下降(P<0.01),咀嚼性逐渐降低(P<0.05),弹性、内聚性和回复性变化不明显(P>0.05),贮藏第6~8天,肉样TPA变化规律开始明显改变;TVB-N在贮藏期间逐渐升高(P<0.01),在第16天达到二级鲜肉标准为15.62 mg/100 g;L^*值、a^*值、b^*值呈现出先升高后降低的变化趋势(P<0.05),并在贮藏第12天出现最大值。因此,密封条件下冰温贮藏猪里脊肉色泽良好、肉质新鲜,可在不破坏细胞结构的基础上有效地延长了猪肉的贮藏期。
This study aimed to investigate changes in texture and physiochemical properties of pork tenderloin meat under controlled frozen and sealed conditions, to provide a theoretical basis to improve pork quality and prolong pork storage period. Fresh pork tenderloin meat after slaughtering for 4 h was selected as raw material. Texture profile analysis(TPA), total volatile base nitrogen(TVB-N), color, and pH of fresh pork tenderloin meat were measured every two days within 18 days to analyse the quality changes in the pork tenderloin meat during storage at controlled freezing point. The results showed that as the storage time increasing, the hardness of pork decreased(P<0.01), and the chewiness of pork gradually decreased(P<0.05). In comparison, changes in elasticity, cohesiveness, and resilience of the meat were not obvious(P>0.05). Changes in TPA in meat samples began to change significantly on day 6-8 during storage. The value of TVB-N gradually increased during storage(P<0.05), and pork met the second grade fresh meat standard on day 16 during storage(15.62 mg/100 g). Values of L^*, a^*, and b^* showed a trend of increasing first and then decreasing(P<0.05), and the maximum value appeared on day 12 during storage. Therefore, under controlled frozen and sealed conditions, the pork tenderloin meat had good color and freshness, and the storage period of pork could effectively be extended without damaging its cellular structure.
Food and Fermentation Industries
storage under ice temperature