| 分段喷淋冷却降低宰后猪胴体预冷损耗保持色泽 |
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| 引用本文： | 张 楠,卢中山,陈玉仑,孙晨阳,李春保,周光宏. 分段喷淋冷却降低宰后猪胴体预冷损耗保持色泽[J]. 农业工程学报, 2017, 33(12): 301-307. DOI: 10.11975/j.issn.1002-6819.2017.12.039 |
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| 作者姓名： | 张 楠 卢中山 陈玉仑 孙晨阳 李春保 周光宏 |
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| 作者单位： | 1. 南京农业大学 江苏省肉类生产加工质量安全控制协同创新中心,农业部畜产品加工重点实验室,教育部肉品加工与质量控制重点实验室,南京 210095;江苏省食品集团有限公司,南京 210031;2. 南京农业大学 江苏省肉类生产加工质量安全控制协同创新中心,农业部畜产品加工重点实验室,教育部肉品加工与质量控制重点实验室,南京 210095 |
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| 基金项目： | 十二五国家科技支撑计划（2014BAD19B01）；国家生猪产业体系（CARS-36-11）；苏北科技专项（BN2015044）；连云港市现代农业项目（CN1603） |
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| 摘 要： | 针对宰后猪胴体在冷却过程中因前期体温高、蒸发快而致24 h干耗高,传统的喷淋降耗工艺作业时间长,及现有研究关于喷淋冷却对猪胴体色泽影响探讨不足等问题,该文通过采用冷却前期高频、后期低频的分段式喷淋工艺,运用正交试验法研究了各喷淋参数对胴体冷却干耗、表面亮度L*值及绿度a值的影响,建立了各显著性喷淋参数与干耗的线性回归方程。结果表明,影响干耗的主次因素依次为:高频喷淋总时长、高频喷淋间歇时长、低频喷淋间歇时长、单次喷淋时长、低频喷淋总时长,其中高频喷淋总时长对干耗有极显著的影响(P0.01),单次喷淋时长、高频喷淋间歇时长、低频喷淋间歇时长有显著影响(P0.05);影响中部亮度L*值及绿度a值的主次因素分别为:高频喷淋总时长、低频喷淋间歇时长、高频喷淋间歇时长、低频喷淋总时长、单次喷淋时长和高频喷淋总时长、高频喷淋间歇时长、低频喷淋间歇时长、单次喷淋时长、低频喷淋总时长,其中高频喷淋总时长对亮度L*值有极显著影响(P0.01),对绿度a值有显著影响(P0.05),其他因素对亮度L*值(除低频喷淋间歇时长)及绿度a值影响均不显著;优化结果为高频喷淋总时长为2 h,单次喷淋时长为10~20 s,高频喷淋间歇时长为5~9 min,低频喷淋总时长为4 h甚至更短,低频喷淋间歇时长为30~50 min,该参数下胴体24 h冷却干耗约1%,中部表面亮度L*值约74~77、a值约-0.5~3,不仅可满足企业的降耗要求,还可获得利于销售的胴体色泽;与传统喷淋冷却工艺相比,分段式喷淋工艺可缩短作业时间1~5 h。研究结果可为猪胴体喷淋降耗方式及参数的选取提供参考。
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| 关 键 词： | 喷淋 色泽 优化 猪胴体 冷却 干耗 |
| 收稿时间： | 2016-12-20 |
| 修稿时间： | 2017-01-24 |
Spray chilling with different frequency period for reducing weight loss and improving surface color of pig carcass |
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| Zhang Nan,Lu Zhongshan,Chen Yulun,Sun Chenyang,Li Chunbao and Zhou Guanghong. Spray chilling with different frequency period for reducing weight loss and improving surface color of pig carcass[J]. Transactions of the Chinese Society of Agricultural Engineering, 2017, 33(12): 301-307. DOI: 10.11975/j.issn.1002-6819.2017.12.039 |
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| Authors: | Zhang Nan Lu Zhongshan Chen Yulun Sun Chenyang Li Chunbao Zhou Guanghong |
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| Affiliation: | 1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products Processing of Ministry of Agriculture. Key Laboratory of Meat Processing and Quality Control, Ministry of Education. Nanjing Agricultural University, Nanjing 210095, China; 2. Jiangsu Food Group Co., Ltd, Nanjing 210031, China,1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products Processing of Ministry of Agriculture. Key Laboratory of Meat Processing and Quality Control, Ministry of Education. Nanjing Agricultural University, Nanjing 210095, China;,1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products Processing of Ministry of Agriculture. Key Laboratory of Meat Processing and Quality Control, Ministry of Education. Nanjing Agricultural University, Nanjing 210095, China;,1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products Processing of Ministry of Agriculture. Key Laboratory of Meat Processing and Quality Control, Ministry of Education. Nanjing??0095, China; 7 ??ile the middle part was,1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products Processing of Ministry of Agriculture. Key Laboratory of Meat Processing and Quality Control, Ministry of Education. Nanjing??0095, China; 7 ??ile the middle part was? and 1. Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control, Key Laboratory of Animal Products Processing of Ministry of Agriculture. Key Laboratory of Meat Processing and Quality Control, Ministry of Education. Nanjing??0095, China; 7 ??ile the middle part was? |
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| Abstract: | spraying; color; optimization; pig carcass; chilling; water loss rate |
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| Keywords: | spraying color optimization pig carcass chilling water loss rate |
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