藏香猪低盐腊肉工艺研究  

Study on Process of Low-salt Cured-meat of Tibetan Incense Pork

作　　者：穷达[1] 

机构地区：[1]西藏农牧学院动科学院动科教研室,西藏林芝860000

出　　处：《安徽农业科学》2011年第30期18777-18778,18817,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]以藏香猪肉为原料进行低盐腊肉的工艺研究。[方法]以纯藏香猪肉为原料,采用3种不同含盐量和含糖量配方设计进行低盐腊肉加工工艺研究,并比较其成品感官品质和贮藏性。[结果]添加2.5%食盐和4.0%白糖,60℃烘烤干燥28 h至水分含量为33%～35%时,腊肉的感官质量最佳,此时测得的产品理化指标为水分含量34.66%、食盐3.82%、水分活度0.89,与传统腊肉相比产品中食盐含量得到大幅降低。产品在4℃冷藏5个月和25℃下贮藏3个月,仍有较好的口感,并且能保持较好的微生物稳定性。[结论]探索出了感官品质较好和耐贮藏的藏香猪低盐腊肉加工技术,能满足广大消费者对腊肉传统风味和健康品质的双重需求。[Objective] The study aimed to study the process of low-salt cured-meat using Tibetan incense pork as raw material.[Method] Taking pure Tibetan incense pork as raw material meat,using three different saltness and sugar content formulas to study the process of low-salt cured-meat,and its sensory quality and storability were compared.[Result] Sensory quality of cured-meat was optimal when added 2.5% salt,4.0% white sugar,drying and firing at 60 ℃ for 28 h until moisture content was among 33%-35%,at that time,the physicochemical indexes were moisture content 34.66%,salt 3.82%,the activity of moisture 0.89,thus the salt content decreased sharply comparing with traditional cured-meat.Moreover,the products still had better taste and microorganism stability when they were refrigerated at 4 ℃ for 5 months and refrigerated at 25 ℃ for 3 months.[Conclusion] Better sensory quality and storability of low-salt cured-meat of Tibetan incense pork were explored,which could meet the double requirements of consumers for traditional aroma and healthy quality of cured-meat.

关 键 词：藏猪肉 低盐腊肉 感官特性 贮藏性 

分 类 号：S37[农业科学—农产品加工]