低温长时蒸煮对猪肉品质的影响
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王静帆,黄峰,沈青山,温彦涛,郭志刚,景晓亮,张春晖
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The Influence of Low-Temperature and Long-Time Cooking on the Quality of Pork Products
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WANG JingFan,HUANG Feng,SHEN QingShan,WEN YanTao,GUO ZhiGang,JING XiaoLiang,ZHANG ChunHui
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表2 不同加热处理下肉品水分分布和组成
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Table 2 Moisture distribution and composition of pork after different temperature and time heating
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| T21 (ms) | T22 (ms) | T23 (ms) | A21 (%) | A22 (%) | A23 (%) | | 55℃-4h | 0.56±0.18Aa | 36.59±1.90Ab | 207.87±17.17Aa | 2.66±0.01Bb | 96.08±0.00Ba | 0.97±0.00Aa | | 55℃-8h | 0.57±0.15Aa | 34.91±1.33Aab | 217.70±17.34 Ba | 3.00±0.00Bab | 95.89±0.00Aa | 1.11±0.00Aa | | 55℃-24h | 0.58±0.12Aa | 33.73±1.48Aa | 222.98±20.32 Ba | 3.22±0.00Ba | 95.85±0.00Aa | 0.93±0.00Aa | | 60℃-4h | 0.40±0.02 Aa | 32.22±1.80Ba | 215.61±23.17Ac | 3.46±0.00Ab | 95.69±0.00Aa | 0.86±0.00Aa | | 60℃-8h | 0.43±0.01 Aa | 29.38±1.82Bb | 250.13±19.93Ab | 3.86±0.00Aa | 95.32±0.00Ba | 0.77±0.00Ba | | 60℃-24h | 0.37±0.05Ba | 29.36±1.29Bb | 280.90±24.19Aa | 3.91±0.00Aa | 95.55±0.00Aa | 0.50±0.00Bb |
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