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ID:37414135
大小:1.82 MB
页数:55页
时间:2019-05-23
《干腌肉块的理化特性研究》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、摘要我国传统干腌肉制品以其独特而浓郁的腌腊风味深受消费者的喜爱,但同时也因为含盐量高,口感差等问题制约了其发展。本实验选用肉块作为干腌肉制品的研究模型,旨在研究加盐量、腌制温度以及腌制时间对干腌肉块理化特性的影响,以期找山工艺控制上的量化指标,为干腌肉制品的品质改良和工业化生产提供技术支持。本研究首先建立了干腌肉块加盐量的预测模型:Y=一0.02987十1.191X,通过此模型确定了加盐量的合理范围(3.5%~4.0%),为后期实验提供依据(加盐量的水平设为3%、4%、5%)。研究结果表明:1)终产品(30天)的水分含量受腌制温度的影响,但不
2、受加盐量的影响。4。C下腌制的产品,在30天时的水分含量在56%左右,而9"CF腌制的产品,在30天时的水分含量在46%左右;2)所有肉块在30天时的氯化钠含量(湿基)均在5.5%~8.7%的范围内,跟我国传统干腌肉制品(如宣威火腿)相比,已经有不同程度的下降:3)加盐量为4%,腌制温度为9℃的处理,在18天时部分肉块发生了腐败变质,腐败肉块的蛋白水解指数在4.5%以上,挥发性盐基氮含量在40mg/1009以上,其余肉块的蛋白水解指数均小于1.75%,挥发性盐基氮含量均小于34.59m∥1009;4)加盐量为5%,腌制温度为4。C的肉块,在3
3、0天时的TBA值为5.32mg/kz,其余肉块的TBA值均小于3.70mg/kg;5)综合所有的理化分析结果,选定加盐量为4%,腌制温度为40(2是干腌肉块加工的最适条件。关键词:干腌肉块,腌制。理化特性AbstractTheChinesetraditionaldry—curedmeatproductsarepopularfortheiruniquequMityandstrongcuredflavor.Buttheirhi啦saltcontentandpoororganoleptichasrestrictedthemselvesdevelop
4、ment.Thisworkselectedmeatcutasthemodelofdry-curedmeatproduct,tostudytheeffectofamountsofaddedsalt,thecuringtemperatureandthecuringtimeonphysicochemiealcharacteristicsofdry—curedmeatcut.Ouraimwastofindthequantityindexinthetechniccontrolandtoprovidethetechnicalsupporttoimprov
5、ethequalityandtoindustrializetheproductionofdry-curedmeatproducts.Thisresearchdevelopedapredictivemodelonamountsofaddedsaltfordry-curedmeatcut:Y=.0.02987+1.191XBythismodelwecouldconfirmthesuitablerangeofamotmtsofaddedsalt(3.5%~4.0%)whichcouldbereferredtobythefollowingexperi
6、ment(thelevelofamountsofaddedsaltsetat3%.4%and5%、.Theresultoftheresearchindicated:11Thewatercontentofthefinishedproductproducedinthestudy(30days)wasaffectedbythecuringtemperaturebutnotaffectedbyamountsofaddedsalt.Curedat4℃for30days,thewatercontentoftheproductw∞about56%.Whil
7、ecuredat9℃for30days.thewatercontentoftheproductwasabout46%.21TheNaClcontentofallfinishedproduct(30days)wasbetween5.5%~8.7%,whichwasJesscomparedwiththetraditionaldry-curedmeatproducts.31Thesamplesadding4%ofsalt(w/w)andcuredat90Cbecamespoiledatthe18。day.ofwhichproteolysisinde
8、xwasbeyond4.5%andTVB-Ncontentwasbeyond40m∥1009.Proteolysisindexwaslessthan1.75%and
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