低温长时蒸煮对猪肉品质的影响

王静帆,黄峰,沈青山,温彦涛,郭志刚,景晓亮,张春晖

The Influence of Low-Temperature and Long-Time Cooking on the Quality of Pork Products

WANG JingFan,HUANG Feng,SHEN QingShan,WEN YanTao,GUO ZhiGang,JING XiaoLiang,ZHANG ChunHui

表1 不同加热处理对猪肉色泽的影响

Table 1 Effect of heating temperature and time on color

55℃ 60℃ 4 h 8 h 24 h 4 h 8 h 24 h L* 81.28±0.73Aa 81.59±0.54Aa 81.61±0.50Aa 82.63±0.36Aa 82.79±0.51Aa 82.80±0.42Aa a* 6.18±0.42Aa 6.57±0.37Aa 6.64±0.20Aa 5.50±0.21Aa 5.64±0.42Aa 5.77±0.26Ba b* 6.00±0.30Ba 6.05±0.32Ba 6.14±0.16Ba 6.75±0.11Ab 6.79±0.06Ab 7.30±0.17Aa ?E 27.56±1.80Aa 27.87±1.26Aa 27.88±1.22Aa 28.97±0.90Aa 29.14±1.26Aa 29.19±1.05Aa