腌制对驴肉理化性质影响的研究  

The Effect of Pickling on Physical and Chemical Property of Donkey Meat

作　　者：冯媛媛[1] 张志胜[1] 刘菲[1] 祖铁红[1] 崔瑞颖[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品工业》2013年第1期24-26,共3页The Food Industry

摘　　要：以驴后腿肉为原料,研究0～4℃条件下,驴肉经腌制处理前后,组织中理化性质及卫生品质的变化,包括蒸煮损失率、硬度与咀嚼度、水分、水分活度(AW值)、pH、挥发性盐基氮值(TVB-N值)、菌落总数及大肠菌群等的变化,综合驴肉嫩度、水分及卫生学3个角度,确定驴肉的最佳腌制时间为24～48 h。The meat of the hind leg of doney as raw material, the main research is in the condition of 0℃-4℃, the change of physical and chemical property and health quality before and in pickling process, including cooking loss, tenderness, chewiness, moisture content, water activity （Aw）, pH, TVB-N, total number of bacterial colonies and total number of coliform. Comprehensive tenderness, water content and health quality of donkey meat, determine the best pickling hour is 24-48 h.

关 键 词：腌制 驴肉 嫩度 水分 卫生学 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]