欧姆加热解冻法对猪肉理化及氧化特性的影响

DAI Yan,SHAO Lele, WU Wei,LIU Yi,LI Xingmin,DAI Ruitong

Academic Periodical of Farm Products Processing（2022）

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Abstract

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MetMb％、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.

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