摘要
以猪里脊肉片为试验材料,研究不同食盐浓度(1~5 g/100 mL)和腌制时间(0~5 h)对猪里脊肉湿腌过程中传质动力学、剪切力和蛋白质降解情况的影响。结果表明:食盐浓度和腌制时间对猪里脊肉质量变化率、水分含量变化率及NaCl含量变化率影响显著(P<0.05),且水分含量变化率及NaCl含量变化率与肉质质量变化率具有良好的相关性;当腌制液食盐浓度为3 g/100 mL时,腌制扩散系数(De)最大为4.230×10-10m2/s,此时腌制速率最快;当腌制时间为2 h时,随着食盐浓度的增加,肉质的MFI、CSP、小分子蛋白呈先升高后降低的趋势,并在食盐浓度为3 g/100 mL时各项指标达到较高值,此时剪切力适宜;当腌制时间为5 h时,随着食盐浓度的增加,肉质的MFI、CSP、小分子蛋白逐渐降低。综合结果认为,较佳的食盐浓度为3 g/100 mL,腌制时间应控制在2 h内。该模型可以解释低浓度(1~5 g/100 mL)腌制传质动态变化,为进一步加工生产奠定理论基础。
Using pork slices used as the experimental material,the effects of salt concentration(1~5 g/100 mL)and curing time(0~5 h)on mass transfer dynamics,shear force and protein degradation of pork tenderloin during wet curing were studied.The results showed that the salt mass fraction and curing time had significant effects on the mass change rate,water content change rate and NaCl content change rate of pork tenderloin(P<0.05),and the water content change rate and NaCl content change rate had good correlation with the meat quality change rate(R2=0.974).At a salt solution of 3 g/100mL,the maximum curing diffusion coefficient(De)was 4.230×10-10 m2/s,and the curing rate was the fastest.At a curing time of 2 h,the MFI,CSP,small molecule protein of meat increased first and then decreased with the increase of salt concentration,and the indexes reached higher values,the shear force is suitable at salt concentration of 3 g/100 mL.At a curing time of 5 h,the MFI,CSP,and small molecule protein of meat gradually decreased with the increase of the curing mass fraction.
作者
崔莹莹
杨铭铎
李想
邓静
易宇文
乔明锋
钟志惠
张宇晴
CUI Yingying;YANG Mingduo;LI Xiang;DENG Jing;YI Yuwen;QIAO Mingfeng;ZHONG Zhihui;ZHANG Yuqing(School of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150076, China;Post-doctoral Research Base, Center for Chinese Fast Food Research and Development, Harbin University of Commerce, Harbin, Heilongjiang 150076, China;School of Cuisine,Sichuan Tourism University,Chengdu, Sichuan 610010, China)
出处
《美食研究》
北大核心
2020年第2期41-47,共7页
Journal of Researches on Dietetic Science and Culture
基金
国家人事部留学回国人员择优资助项目(RSB0306AD)。
作者简介
崔莹莹,女,哈尔滨商业大学旅游烹饪学院硕士研究生,从事烹饪科学研究;通讯作者:杨铭铎,男,哈尔滨商业大学旅游烹饪学院教授,博士,博导,从事烹饪科学与烹饪教育、餐饮管理与饮食美学研究。
