| 摘要: |
| [目的]研究不同保水剂对冷冻猪肉的保水效果,减少经济损失.[方法]将每份50 g的新鲜猪肉用配制好的保水剂100 mL浸泡15 s,沥干至没有水分滴下后放在聚酯托盘中,用PE保鲜膜包装,置于-20 ℃冰箱内过夜,至肉冻实后取出,室温解冻1.5 h,电子天平称重法测定猪肉的失水率,失水率小者保水效果较好;通过L9(34)正交试验确定最佳保水剂配方.[结果]不同质量浓度海藻糖、甘油和山梨醇分别与150 g/L氯化钠复配,能够在-定程度上减少或避免冷冻猪肉的失水现象,其中质量浓度为30 g/L海藻糖、30 g/L山梨醇和150 g/L甘油分别与150 g/L氯化钠复配的保水效果显著(P＜0.05),可以使冷冻猪肉的失水率分别为0.38%,0.47%和0.61%.正交试验确定的最佳保水剂配方为:氯化钠150 g/L,海藻糖30 g/L,山梨醇20 g/L和甘油200 g/L.[结论]复配保水剂具有较好的保水效果,能将失水率控制在0.24%,仅为对照出水率(3.05%)的1/10,而且解冻后猪肉呈新鲜猪肉的感官. |
| 关键词: 保水剂 冷冻猪肉 保水效果 |
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| 基金项目:江苏省自然科学基金项目（BK2005425） |
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| Study on the effects of different water retaining agents on frozen pork |
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| Abstract: |
| 【Objective】 This study was designed to improve the water keeping effects of different water retaining agents.【Methed】 About 50 g of each fresh pork was immersed into different water retaining agents for 15 s,drained until no water drip,put on polyester after tray with PE cling film packaging and placed into refrigerator under -20℃ for a night,then thawed at room temperature 1.5 h,weiged by electronic scales to determine the water losing ratio,less water losing better results;through L9(34) test to determine the best water retaining agent formulas.【Result】 Different concentrations of trehalose,sorbitol,glycerine with 150 g/L sodium chloride had effects on keeping the water of frozen pork.The concentrations of 30 g/L trehalose,30 g/L of sorbitol,and 150 g/L of glycerine had significant effects（P＜0.05）,the water losing ratios were 0.38%,0.47% and 0.61% respectively.The optimal formula of water retaining agents was determined by L9(34) orthogonal experiment,which was 150 g/L of sodium chloride,30 g/L of trehalose,20 g/L of sorbitol and 200 g/L of glycerine.【Conclusion】 The formula of water retaining agents prowed good water keeping effect losing water only by 0.24% in frozen pork，just 1/10 of the control（3.05%）,and the thawed pork showed the same sensory with the fresh pork. |
| Key words: water retaining agent frozen pork water keeping effect |
