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1、第8卷第6期食品安全质量检测学报Vol.8No.62017年6月JournalofFoodSafetyandQualityJun.,2017解冻、腌制方法对猪肉及香肠品质的影响*李新,汪兰,吴文锦,丁安子,耿胜荣,熊光权(湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心,武汉430064)摘要:目的研究解冻方式、腌制条件对猪肉及香肠品质的影响。方法冷冻猪肉分别采用微波、流水、室温、低温解冻,采用4℃和10℃干腌法、湿腌法腌制,以解冻损失率、蒸煮损失率、剪切力、加压失水率、色泽评价猪肉及香肠品质。结果流水解冻与低温解冻解冻损失率较低,低温解冻蒸煮损失率最低,
2、解冻的猪肉剪切力显著高于新鲜猪肉,常温解冻猪肉剪切力最低,而流水解冻猪肉加压失水率最低;干腌与湿腌对猪肉L*值影响不显著,干腌法腌制猪肉a*值、b*值高于湿腌法腌制猪肉,随着温度升高,干腌法腌制猪肉a*值降低,b*值增加,而湿腌法腌制猪肉a*值、b*值均降低;采用干腌法加工的香肠其水分含量、剪切力低于湿腌法,而蒸煮损失率高于湿腌法。结论流水解冻与低温解冻有利于保持猪肉品质,4℃干腌法加工香肠品质较高。关键词:解冻;腌制;品质;猪肉;香肠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基金项目:湖北省科技支撑计划项目公益性科技研究(2014BBB012)Fund:SupportedbyHubeiScie
