THE EFFECT OF HIGH PRESSURE CARBON DIOXIDE TREATMENT ON QUALITY CHARACTERISTICS OF CHILLED PORK

来源 :2009北京非热加工技术国际研讨会 | 被引量 : 0次 | 上传用户：destinyjack1983

【摘要】

：

【作者】

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Yan Wenjie Li Xingmin Cui Jianyun Dai Ruitong Shi Zhijia

【机构】

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College of Food Science & Nutritional Engineering,China Agriculture University,Beijing 100083,CHINA;

【出处】

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2009北京非热加工技术国际研讨会

【发表日期】

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2009年11期

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　　The quality characteristics of chilled pork treated with high pressure carbon dioxide (HPCD)were investigated in this experiment.A greater reduction of redness α after HPCD treatment of 7,14 and 21MPa for 30 min at 55 ℃ occurred.Moreover,significant decrease of redness α levels was observed with the increase of the pressure.Lightness L,shear stress,water retention and myofibrillar fragmentation index hadnt been changed significantly.Volatile basic nitrogen at the day of 6 and 9 was significantly less than of untreated sample.These results indicated that HPCD treatment prolonged the shelf life of chilled pork,but decreased its sensory quality.

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THE EFFECT OF HIGH PRESSURE CARBON DIOXIDE TREATMENT ON QUALITY CHARACTERISTICS OF CHILLED PORK

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