干腌肉块复合腌制新技术研究  

Study on Compound Curing Technology of Dry-cured Meat

作　　者：王承[1] 乔发东[1] 靳伟[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《肉类研究》2009年第5期28-31,共4页Meat Research

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A03);河南工业大学博士基金项目(150163)

摘　　要：采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程,进行低咸度腌肉制品安全性研究。通过正交试验筛选出的最佳复合腌制剂配方(NaCl3%、Nisin600mg/kg、VC2mg/kg、亚硝酸钠40mg/kg),能够避免腌制失败的风险。加工过程中,肉块的pH(5.75-6.25)变化较小,抑菌效果不显著;而水分活度(0.960-0.809)明显下降,是腌肉安全贮藏的重要栅栏因子。发酵成熟的干腌肉块含水分53.93%,食盐含量降至6.0%,表现出干腌肉制品的特征风味。在发酵成熟阶段,蛋白质水解和轻度的脂肪氧化,对干腌肉块风味品质的形成有重要作用。In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology. Through orthogonal test, the best formula （NaCl 3%, Nisin 600 mg/kg, VC 2 mg/kg, Sodium nitrite 40 mg/kg）, of the well-chosen compound curing agent could avoid failure of cured meat. The pH （5.75-6.25）, changed a little, thus causing less inhibiting effect of microorganism while the aw was main hurdle factor for cured meat preservation as it clearly fell （0.960-0.809） in the processing. The moisture and NaCl of dry-cured meat with fermenting maturation were 53.93% and 6.0%, respectively, of which was expressed flavor trait of dry-cured meat. The proteolysis and fat oxidation with low degree played an important role of flavor quality formation for dry-cured meat in fermenting maturation process.

关 键 词：干腌肉块 复合腌制剂 安全性 风味品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]