鲜猪肉微冻保鲜技术的初步研究

本文主要研究鲜猪肉在-2℃下微冻保鲜过程中的质量变化,为其商业微冻保鲜提供理论依据。首先通过冻结曲线以测定鲜猪肉的冰点为-1℃,再确定其冻结点为-2℃,然后将鲜猪肉在-2℃下进行微冻保鲜试验,每隔3天测一次感官指标、理化指标(pH值、持水力、T-VBN)、微生物指标,并对各种指标进行综合比较分析,来探讨微冻保鲜技术在鲜猪肉中应用的可行性。结果表明:随着贮藏天数的增加,细菌总数和pH值以及持水力都呈现先降后升的变化趋势,并保持较低的细菌总数、T-VBN值,其贮藏期限可达20d以上。

The Initial Study of Fresh Keeping Technology of Partial Freezing for Fresh Pork

The major study of this text is the quality changes of fresh pork during partial freezing at-2℃ to provide a theories basis for the its business subfreeing storage and fresh keeping.First by measuring freezing curve,we have that the freezing point of fresh pork is-1℃,to make sure that its congelation's ordering of the fresh pork is-2℃ again,so we can carry on a subfreezing storage and fresh keeping experiment at-2℃,to measure sensory assessment, physics and chemistry index(pH value,TVB-N value, WHC),bacteria counts every three day.By analyzing and comparing the change of these index in the subfreezing storage,the feasibility of fresh pork by partial freezing was discussed.The results showed as follows:along with the increment of the hoarding number,its bacteria counts,pH value and WHC all descend first after rises of trend,and partial freezing could restrain the growth of bacteria significantly, keep the TVB-N at relatively low level.The store time limit can reach to 20d above.