Effects of prechilling parameters on water-holding capacity of chilled pork and optimization of prechilling parameters using response surface methodology

被引：19
|
作者：
Chen, Hui [1 ]
Dong, Xiaoguang [1 ]
Yao, Zhongfeng [2 ]
Xu, Baocai [3 ]
Zhen, Shaobo [4 ]
Li, Chun [1 ]
Li, Xingmin [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Shihezi Univ, Coll Food Sci & Technol, Xinjiang 832003, Peoples R China
[3] Yurun Meat Enterprises Co Ltd, Jianye Dist 210041, Jiangsu, Peoples R China
[4] China Inst Ind Relat, Beijing 100037, Peoples R China
来源：
JOURNAL OF ANIMAL SCIENCE | 2012年 / 90卷 / 08期
关键词：
chilled pork; prechilling; response surface methodology; water-holding capacity; MEAT-PRODUCTS; FREEZING RATE; QUALITY; CARCASSES; TEMPERATURE; MODEL; RATES; BEEF;
D O I：
10.2527/jas.2011-4239
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The objective of the study was to investigate how prechilling (PC; first chilling stage in 2-stage rapid chilling) parameters affected water-holding capacity (WHC) of chilled pork (Sus scrofa) and to use response surface methodology (RSM) to optimize the PC parameters. The results showed that temperature, time, and air velocity were the major PC parameters that influenced the WHC of chilled pork significantly (P < 0.05). The significance for these effects followed the order: air velocity > temperature > time. The optimal conditions for prechilling determined by Box-Behnkan statistical design were as follows: air velocity, 2.2 m/s; PC temperature, -22 degrees C; and PC time, 1.5 h. The mean drip loss under optimal conditions was 4.29%.
引用
收藏
页码：2836 / 2841
页数：6
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