超低温双螺旋速冻对猪背最长肌加工品质的影响

Effect of Ultra-low Temperature Double Spiral Quick Freezing on the Processing Quality of Pork Longissimus Dorsi Muscle

摘要:

为研究超低温双螺旋速冻（Ultra-low Temperature Double Spiral Quick Freezing，UTDSQF）对原料猪肉加工品质的影响，该研究以宰后24 h且pH值在正常范围内的猪背最长肌为研究对象，分别采用常规空气冻结（Air-blast Freezing，AF）和超低温双螺旋速冻两种方式对猪背最长肌进行冻结，随后在-20 ℃冷库中冻藏90 d后于4 ℃解冻，加工制成乳化香肠，测定两种冻结方式对其理化、质构和感官品质的影响。研究表明：原料肉不同冻结方式对乳化肠pH值没有显著影响（P>0.05）；与AF组相比，UTDSQF组的TBARS值和蒸煮损失分别降低26.67%、31.25%（P<0.05）；L*值和a*值显著升高（P<0.05），但b*值显著降低（P<0.05）；UTDSQF组的硬度、咀嚼性、回复性和内聚性显著升高（P<0.05），而弹性没有显著性差异（P>0.05）；同时，UTDSQF处理原料肉显著提升了乳化肠的感官评分（P<0.05）。因此超低温双螺旋速冻处理能够整体提升原料肉的加工品质。

Abstract:

The effects of ultra-low temperature double spiral quick freezing (UTDSQF) on the processing quality of raw pork were investigated. The longissimus dorsi muscles of pigs with a pH value within the normal range at 24 h after slaughter were used as the research object. The muscle samples were subjected to UTDSQF or conventional air-blast freezing (AF). After freezing at -20 ℃ for 90 days, the samples were thawed at 4 ℃ and processed into emulsified sausages to determine the effects of both freezing methods on the physicochemical, textural, and sensory qualities. The different freezing methods of raw pork did not significantly affect the pH of emulsified sausages (P>0.05). Compared with AF, UTDSQF reduced the TBARS value and cooking loss by respectively 26.67% and 31.25% (P<0.05). The L* and a* values increased significantly (P<0.05), but the b* value decreased significantly (P<0.05). Hardness, chewiness, resilience, and cohesiveness of the UTDSQF-treated sausages were significantly improved (P<0.05), although there was no significant effect on elasticity (P>0.05). Furthermore, the UTDSQF treatment of raw pork significantly improved the sensory score of emulsified sausages (P<0.05). Therefore, UTDSQF can improve the overall processing quality of raw meat.