预混合方式及肉馅冻藏对乳化肠贮藏品质的影响  

Effects of Preblending and Frozen of Meat on the Moisture-retaining and Texture Property of the Stored Emulsion Sausage

作　　者：王鹏[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《安徽农业科学》2009年第2期819-822,共4页Journal of Anhui Agricultural Sciences

基　　金：科技部"十一五"支撑计划(2006BAD05A15)

摘　　要：[目的]研究僵直前预混合加水比例和肉馅冻藏对乳化肠贮藏期间保水及质构性质的影响。[方法]僵直前猪肉用总用水的25%或50%以及不加水进行预混合。预混合肉馅在-18℃冻藏35 d,对照组肉馅不冻藏。利用冻藏及非冻藏肉馅制作乳化肠,使用质构仪、压力仪和天平测定乳化肠刚产出时的产率、硬度、总压出汁液和贮藏至10、20及30 d的硬度和贮藏损失。[结果]冻藏降低肉馅的盐溶性蛋白质溶解度;肉馅预混合加水比例及冻藏对肉馅菌落总数无显著影响。肉馅的冻藏及不加水预混合使得贮藏0 d的乳化肠硬度偏低,并在贮藏期内硬度快速增加。25%预混合加水比例的非冻藏肉馅有最高的产率,最低的贮藏损失和总压出汁液,最少的贮藏期硬度增加。[结论]僵直前预混合加水比例及肉馅冻藏影响肉馅理化、微生物性质和乳化肠保水质构性质。[ Objective] The effect of the ratio of water in Preblending on the water-retaining and texture property of emulsion sausage was analyzed. [ Method] Pro-rigor pork was mixed with 25% , 50% water or no water. The pre-blended meat was frozen and stored at - 18℃ for 35 d and the control group was in normal storage. The use of frozen and non-frozen meat were used for preparation of emulsion sausage and the yield, hardness, the ratio of moisture after total pressure and the hardness and storage loss of the meat stored to 10, 20 and 30 d were tested with texture analyzer, miriam pressure. [ Results] The solubility of salt-soluble protein of the frozen meat was reduced and there was no influence of the meat pre-blended with water and frozen storage on total number of colonies in the meat. The hardness of the emulsion sausage from the meat frozen and pre-blended without water for 0 day＇ s storage was relatively low and rapidly increased in storage period. The highest yield, the lowest storage loss, juice after total pressure and hardness-increasing in storage period of non-frozen meat was from the meat pre-blended 25% water. [ Conclusion] The treatment of the meat pre-mixed with water, frozen/stored before stiffness affected the physical/chemical and micro-organism characters, the structure property of the water-containing effects of emulsion intestine.

关 键 词：僵直前 预混合 冻藏 乳化肠 保水 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]