【摘要】 目的:探究冷冻猪肉最佳解冻方式。方法:考察了低频电场解冻、空气解冻、静水解冻3种解冻方式对解冻后猪肉的汁液损失率、水分含量、持水力、pH值、色差、挥发性盐基氮、菌落总数、质构特性、脂肪氧化和蛋白质氧化程度的影响。结果:低频电场解冻后汁液损失率(1.09%)、剪切力(2 600.15 N)、硫代巴比妥酸值(TBARS)增加量(62.50%)较低，色泽好，pH值接近鲜肉，蛋白质氧化程度较小，滋味物质丰富，对肉的微观结构破坏小，肌肉组织和肌纤维结构保持较好；静水解冻后菌落总数较少、对蛋白质氧化巯基值的影响较小。结论:低频电场解冻下猪肉的品质、理化性质与微观结构要优于其他两种解冻方式。更多还原

【Abstract】 Objective: To investigate the best defrosting method for frozen pork. Methods: Investigated the effects of three thawing methods, namely low-frequency electric field thawing, air thawing and hydrostatic thawing, on the juice loss rate, moisture content, water holding capacity, pH, colour difference, volatile saline nitrogen, total bacterial colony, textural characteristics, fat oxidation and protein oxidation of pork after thawing. Results: The low frequency electric field thawing resulted lower juice loss(1.09%), shear force(2 600.15 N), increase in thiobarbituric acid value(TBARS)(62.50%), good colour, pH close to that of fresh meat, less protein oxidation, richer taste material, less damage to the microstructure of the meat, better maintenance of muscle tissue and muscle fibre structure. The hydrostatic thawing resulted lower total bacterial colony count and llow protein oxidation. Conclusion: The quality, physicochemical properties and microstructure of pork under low frequency electric field thawing were better than the other two thawing methods.更多还原