正交试验优化蒸煮切片火腿工艺  

Orthogonal Array Optimization of Manufacturing Processes for Pasteurized Sliced Ham

作　　者：李贺[1] 徐幸莲[1] 李春保[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2012年第8期89-94,共6页Food Science

基　　金：江苏省科技成果转化专项(BA2009007)

摘　　要：研究加工工艺对低温肉制品颜色形成的影响。以蒸煮切片火腿为原料,通过单因素试验和正交试验考察亚硝酸钠添加量、混合磷酸盐添加量、蒸煮温度和滚揉/腌制时间比4种因素对产品红度值和亚硝基血红素质量分数的影响,并通过为期28d的贮藏实验,考察各正交处理组的色泽指标及非血红素铁、亚硝酸盐、pH值在贮藏中的变化情况。结果表明:最优工艺为亚硝酸钠添加量0.05g/kg、混合磷酸盐添加量5g/kg、滚揉16h后腌制8h、蒸煮温度70℃;各影响因素间无交互作用;添加亚硝酸钠越多,残留量越大,非血红素铁与色泽指标无显著相关性。The present study was carried out to discover the effect of various manufacturing parameters on color formation in pasteurized sliced ham.One-factor-at-a-time and orthogonal array design methods were employed to investigate the effects of amount of sodium nitrite added in pasteurized sliced ham,total amount of mixed phosphates（sodium tripolyphosphate,sodium pyrophosphate and sodium hexametaphosphate at a mass ratio of 2：2：1）,cooking temperature and rolling time＋curing time on the redness and nitrosylhemochromogen content of pasteurized sliced ham.The changes in color parameters,non-heme iron content,sodium nitrite content and pH of 9 orthogonal array runs were measured during 28 d of storage.The results indicated that the optimal manufacturing parameters were determined as follows： sodium nitrite amount 0.05 g/kg,total amount of mixed phosphates 5 g/kg,16 h of rolling followed by 8 h of curing,and cooking temperature 70 ℃.No interactive effects were found among various manufacturing parameters.The addition of more sodium nitrite in pasteurized sliced ham resulted in increased residue levels.There was no significant correlation between non-heme iron content and color parameters.

关 键 词：切片火腿 色泽 混合磷酸盐 滚揉 非血红素铁 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]