干腌肉块加工过程中的理化特性研究  

Physico-chemical Characteristics of Dry-cured Meat during Processing

作　　者：李美桃[1,2] 马长伟[1] 张国丛[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]徐州市产品质量监督检验所,江苏徐州221000

出　　处：《食品科学》2009年第19期23-27,共5页Food Science

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A03)

摘　　要：采用不同的加盐量(3%、4%、5%)腌制肉块,定期检测其理化指标。结果发现:加盐量不影响最终产品(30d)的水分含量(55%左右),但对其他指标却有不同程度的影响,加盐量越低,蛋白水解指数越高,挥发性盐基氮含量越高,TBA值越小;所有肉块在30d时的氯化钠含量(湿基)均在5.5%～8.7%范围内,与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。In order to study effects of salt amount on physico-chemical characteristics of cured meat pieces, different amounts of salt （3%, 4% and 5%, respectively） were added into meat and physico-chemieal properties were evaluated at the fixed periods. Results showed that different salt amounts had different effects on all properties of the final products except for water content （about. 55%）. Less addition of salt resulted in higher proteolysis index, higher total volatile basic nitrogen （TVB-N） and lower thiobarbituric acid （TBA）. In addition, NaCl content in all products post-treatment for 30 days was in the range of 5.5% -- 8.7%, which was much lower than that of Chinese traditional dry-cured meat products such as Xuanwei ham.

关 键 词：干腌肉块 水分含量 氯化物含量 TBA值 挥发性盐基氮 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]