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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.9水分和温度对猪肉质构及感官品质的影响张立彦，胡嘉颖（华南理工大学轻工与食品学院，广东广州510640）摘要：本文以猪里脊肉为原料，在感官评定、仪器分析的基础上，结合低场核磁共振测定结果，考察了水分条件及加热温度对猪肉制品品质的影响。实验数据表明：猪肉的感官硬度、紧密性及咀嚼感随含水量降低而升高，感官弹性略有改善，但100℃热处理的不同干燥样之间没有显著差异(p>0.05)；质构指标硬度、咀嚼性和剪切力值等与肉品的水分
2、含量呈极显著负相关关系(p<0.01)；通过降低肉的含水量(<36%)可改善121℃热处理导致的肉质软烂和硬度降低。通过LF-NMR分析发现：随干燥程度增大，各状态水分的T2弛豫时间均向快弛豫方向移动，加热温度越高，T21状态的水分弛豫时间移动越明显；干燥脱水造成的水分分布变化不及高温加热造成的影响显著；不易流动水与肉的质构特性关系相当密切，控制其含量可影响脱水肉制品的食用品质。关键词：水分含量；加热温度；猪肉；质构特性；感官品质文章篇号：1673-9078(2016)9-216-223DOI:10.13982/j.m
3、fst.1673-9078.2016.9.032EffectsofMoistureContentandHeatingTemperatureonTextureandSensoryQualitiesofPorkZHANGLi-yan,HUJia-ying(CollegeofLightIndustryandFoodSciences,SouthChinaUniversityofTechnology,Guangzhou510640,China)Abstract:Usingporktenderloinasarawmaterial,
4、theeffectsofmoisturecontentandheatingtemperatureonthepropertiesofporkproductswereinvestigatedonthebasisofsensoryevaluation,instrumentalanalysis,andtheresultsoflow-fieldnuclearmagneticresonance(LF-NMR)analysis.Theresultsrevealedthatsensoryhardness,sensorytightnes
5、s,andsensorychewinessofporkdecreasedwiththeincreasingmoisturecontent,whereassensoryspringinesswasslightlyimproved,buttherewerenosignificantdifferencesamongthedriedsamplesheatedat100℃(p＞0.05).Hardness,chewiness,theshearforce,andothertexturalpropertiesshowedasigni
6、ficantnegativecorrelationwiththemoisturecontentoftheporkproducts(p<0.01).Thesoftandloosetextureandreducedhardnessofthemeatheatedat121℃couldbeimprovedbyreducingitswatercontent(<36%).TheresultsofLF-NMRindicatedthatwiththeincreasingdegreeofdrying,thetransverserelax
7、ationtime(T2)valuesofhydrationwater,immobilizedwater,andfreewaterdecreased,andtheshiftofrelaxationtimeofwaterintheT21statewasmoresignificantwiththeincreasingheatingtemperature.Comparedwithairdrying,high-temperatureheatinghadmoresignificanteffectsonthemoisturedis
8、tributionofpork.Immobilizedwaterwasfoundtobecloselyrelatedtotexturalproperties.Thus,qualityofmeatproductsmaybechangedbycontrollingtheconcentrationofimmobilizedwater.K
