低温嫩化过程中猪肉质构和感官性状的变化

张廷焕; 陈磊; 潘红梅; 王金勇; 帅素容

doi:10.13386/j.issn1002-0306.2014.19.010

低温嫩化过程中猪肉质构和感官性状的变化

张廷焕^1,2,
陈磊^2,3,
潘红梅^2,3,
王金勇^2,3,
帅素容¹

1. 四川农业大学动物科技学院
2. 重庆市畜牧科学院
3. 农业部养猪科学重点实验室

基金项目:

“十二五”农村领域国家科技计划课题(2013AA102502)；重庆市应用开发计划项目(cstc2013yykfC80003)；

详细信息

作者简介:
张廷焕 (1988-) , 男, 硕士研究生, 研究方向:猪数量与分子育种。;

帅素容 (1963-) , 女, 博士, 教授, 主要从事猪遗传育种与繁殖。;

中图分类号: TS251.51
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出版历程
- 收稿日期: 2014-01-22

Changes on texture characteristics and sensory attributes of pork in the process of tenderization at low temperature

College of Animal Science and Technology, Sichuan Agricultural University
Chongqing Academy of Animal Science
Key Laboratory of the Ministry of Agriculture Science of Pig

摘要

摘要: 以商品肉猪背最长肌为研究对象,在低温(4℃)条件下进行了24h(1d)、72h(3d)、144h(6d)3个时间段的嫩化处理,利用Warner Bratzler剪切力测定、质构剖面分析(TPA)和感官评定,分析了各处理组样品质构和感官性状随嫩化时间迁移的变化。结果表明感官评定的硬度、弹性、多汁性随着嫩化时间增加持续显著下降(p<0.05);剪切力测定的硬度、最大剪切力、平均剪切力仅在嫩化前期(1~3d)有显著下降(p<0.05);TPA分析的弹性和粘性在前期(1~3d)有显著的增加(p<0.05),硬度和咀嚼性在后期(3~6d)有显著的下降(p<0.05),回复性在持续嫩化6d后显著的增加(p<0.05),粘着性没有随嫩化时间增加而变化(p<0.05)。本实验结合仪器和感官两种测定方法,分析了猪肉质构和感官性状在不同嫩化时间的变化趋势,为优化猪肉的嫩化成熟工艺提供了科学依据。
- 低温嫩化 /
- 猪肉 /
- 质构性状 /
- 感官性状
Abstract: Based on the longissimus dorsi muscle of commercial pigs as the research object, the samples were tendered for 24h ( 1d) , 72h ( 3d) , 144h ( 6d) respectively in the low temperature ( 4℃) . And pork texture was assessed by two instruments determination ( shear method and texture profile analysis ( TPA) and also by sensory evaluation.As the results, sensory hardnes, springines, juiciness of the meat decreased significantly ( p < 0.05) as the tenderization time duration. Also, the toughness, shear force and mean shear force that were measured by shear method declined significantly ( p < 0.05) on the 1 ~ 3d. However, the springiness and adhesiveness of TPA significantly ( p < 0.05) increased on the 1 ~3d, and the hardness and chewiness fell down significantly ( p < 0.05) on the 3 ~6d, and resilience increased significantly ( p < 0.05) on the 6d, but cohesiveness had no changes with the duration of the tenderization time. This study analyzed the change laws of the texture characteristics and the sensory properties of the pork in different time to tenderization, combining with instrumental and sensory evaluation.This study provides a scientific basis to optimize the tenderization mature process of the pork.
- low temperature tenderization /
- pork /
- texture characteristics /
- sensory attributes

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