胶原蛋白质对猪半胴体预冷失水率及品质的影响

Effects of Collagen on Precooling Water Loss and Quality of Pig Carcass

摘要:

为了降低实际生产中猪半胴体在预冷过程中的失水率，挑选宰后45 min内的质量、级别接近的热鲜猪半胴体90爿，随机分为3 组(每组30爿)，一组作为实验组喷涂胶原蛋白质复合成膜剂，一组作为喷水对照组喷涂同温度的水，一组作为空白对照组不做喷涂处理，研究胶原蛋白质质量分数为1.25%、甘油质量分数为2.00%、分子蒸馏单硬脂酸甘油酯质量分数为1.50%的复合成膜剂对猪半胴体失水率及相关品质的影响。结果显示:常规风冷24 h后，实验组猪半胴体预冷失水率为1.60%，贮藏损失为7.01%，蒸煮损失为37.33%，猪背膘皮亮度值为61.9，红度值为7.5，黄度值为7.742，菌落总数lg(CFU/cm2)为4.363，大肠菌群数lg(MPN/cm2)为3.572。其中，失水率比喷水对照组、空白对照组分别降低0.50%、0.60%，并存在显著差异(p<0.05)；背膘皮的黄度值比喷水对照组、空白对照组分别降低1.953、2.046，并存在显著差异(p<0.05)；背最长肌的贮藏损失、蒸煮损失，背膘皮的亮度值、红度值，猪半胴体表面的微生物数量均没有显著变化(p>0.05)。证明胶原蛋白质复合成膜剂具有较好的保水效果，还能改善猪皮风干发黄的现象，并且不会对肌肉系水力、货架期产生不利影响。

Abstract:

The research aimed to determine effects of a composite film-forming agent consisting of 1.25% collagen，2.00% glycerin and 1.50% glycerin monostearate on the water loss in the precooling and the quality of pig carcass. Results showed that compared with water-sprayed and blank controls，the processing with the film-forming agent dramatically (p<0.05) reduced the water loss in the precooling by 0.50% and 0.60% and yellow degree values of the backfat skin by 1.953 and 2.046，respectively，and resulted in no significant difference (p>0.05) in the storage and cooking losses of longissimus muscle，the brightness and red values of backfat skin and the total colony number on the surface of pig carcass. Therefore，the collagen film-forming agent could exert a beneficial effect on the water holding capacity of pig carcass and protect pig skin from becoming dry and yellow.