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1、第8卷第6期食品安全質(zhì)量檢測學報Vol.8No.62017年6月JournalofFoodSafetyandQualityJun.,2017解凍、腌制方法對豬肉及香腸品質(zhì)的影響*李新,汪蘭,吳文錦,丁安子,耿勝榮,熊光權(quán)(湖北省農(nóng)業(yè)科學院農(nóng)產(chǎn)品加工與核農(nóng)技術(shù)研究所/湖北省農(nóng)業(yè)科技創(chuàng)新中心,武漢430064)摘要:目的研究解凍方式、腌制條件對豬肉及香腸品質(zhì)的影響。方法冷凍豬肉分別采用微波、流水、室溫、低溫解凍,采用4℃和10℃干腌法、濕腌法腌制,以解凍損失率、蒸煮損失率、剪切力、加壓失水率、色澤評價豬肉及香腸品質(zhì)。結(jié)果流水解凍與低溫解凍解凍損失率較低,低溫解凍蒸煮損失率最低,
2、解凍的豬肉剪切力顯著高于新鮮豬肉,常溫解凍豬肉剪切力最低,而流水解凍豬肉加壓失水率最低;干腌與濕腌對豬肉L*值影響不顯著,干腌法腌制豬肉a*值、b*值高于濕腌法腌制豬肉,隨著溫度升高,干腌法腌制豬肉a*值降低,b*值增加,而濕腌法腌制豬肉a*值、b*值均降低;采用干腌法加工的香腸其水分含量、剪切力低于濕腌法,而蒸煮損失率高于濕腌法。結(jié)論流水解凍與低溫解凍有利于保持豬肉品質(zhì),4℃干腌法加工香腸品質(zhì)較高。關(guān)鍵詞:解凍;腌制;品質(zhì);豬肉;香腸Influenceofdifferentthawingandsaltingprocessonqualityofporkandsausage*
3、LIXin,WANLan,WUWen-Jin,DINGAn-Zi,GENGSheng-Rong,XIONGGuang-Quan(InstituteofAgro-ProductsProcessingandNuclear-AgriculturalTechnology,HubeiAcademyofAgriculturalSciences/HubeiEngineeringResearchCenterforFarmProductsIrradiation,Wuhan430064,China)ABSTRACT:ObjectiveToinvestigatetheinfluenceofdif
4、ferentthawingandsaltingprocessonqualityofporkandsausage.MethodsFrozenporkwasthawedbymicrowave,runningwater,roomtemperatureandlowtemperature,respectively.Theyweresaltedbydrysaltingandwetsaltingat4℃and10℃.Thawinglossrate,cookinglossrate,shearingforce,pressurizedwaterlossrateandcolourvalueofp
5、orkandsausagewereanalyzed,respectively.ResultsThethawinglossratewaslowinthethawedporkbyrunningwaterandlowtemperature.Thecookinglossrateofthawedporkatlowtemperaturewasthelowest.Theshearingforceofthawedporkwassignificantlyhigherthanthatoffreshsamples,andtheshearingforceofthawedporkbyroomtemp
6、eraturewasthelowest.Thepressurizedwaterlossrateofthawedporkinrunningwaterwasthelowest.DrysaltingandwetsaltinghadnotobviousinfluenceontheL*valueofcuringpork.Thevaluesofa*andb*ofsaltedporkbydrysaltingwerehigherthanthoseofsaltedporkbywetsalting.Withtheincreaseoftemperature,thea*valueofsaltedp
7、orkbydrysaltingreduced,andtheb*valueincreased.However,a*valueandb*valueofsaltedporkbywetsaltingdecreased.Sausagesprocessedbydrysaltinghadlowermoisturecontentandshearingforcethanthosebywetsalting,while基金項目:湖北省科技支撐計劃項目公益性科技研究(2014BBB012)Fund:SupportedbyHubeiScie
