【摘要】 通过初步比较水浴(25℃)加热解冻、欧姆加热解冻(10 V/cm)和对照鲜猪肉处理组理化和氧化特性差异,现得出如下结论:与对照鲜猪肉相比,欧姆加热解冻和水浴加热解冻组显著改变了猪肉颜色、肌原纤维蛋白小片化程度、可溶性肌浆蛋白含量,TBARS值及肌节长度。欧姆解冻组猪肉块Met Mb%、MFI较低,a*值较高(p<0.05),其他参数无明显变化。因此,欧姆加热解冻肉品品质更为接近鲜肉,优于传统水浴解冻方式。更多还原

【Abstract】 In order to evaluate the differences in physical-chemical and oxidation characteristics of waterbath-cooking(WB-25 ℃),ohmic-cooking thawed(OH-10 V/cm) and fresh pork meat samples(control),The results were as follows:the thawing methods of ohmic-cooking and waterbath-cooking significantly changed colour,myofibrillar fragmentation index,soluble sarcoplasmic protein content,TBARS values and myofibril sarcomere length. The Met Mb% and MFI value of ohmically-thawed pork meat samples were significantly lower,whereas the a* value higher than the ones thawed by waterbath cooking(p<0.05),no significant differences were detected in other parameters between the waterbath-cooking and ohmic-cooking thawed meat samples. The ohmically-thawed meat samples and fresh meat samples were similar in meat quality. The meat quality of ohmically-thawed samples was better than the ones thawed by waterbath cooking.更多还原