调理配料对生鲜猪肉高氧MAP产品品质的影响研究  

Effect of processed ingredients on the quality of the chilled and prepared meat in modified atmosphere packaging

作　　者：阮贵萍 吴海舟[1] 章建浩[1] 

机构地区：[1]国家肉品质量安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室,南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2013年第5期212-217,共6页Science and Technology of Food Industry

基　　金：江苏高校优势学科建设工程资助项目;国家科技支撑计划课题(2012BAD28B01;动物源食品加工共性关键技术研究)

摘　　要：新鲜猪肉为原料,研究以食盐、复合香辛料、料酒添加量作为正交实验因素的生鲜调理猪肉在气调包装下的品质指标的变化。结果表明:与鲜肉相比,生鲜调理猪肉红度值提高,剪切力值与水分含量有小幅度上升,在4℃储藏过程中,生鲜调理猪肉色泽逐渐变暗(表现为a值下降),剪切力值呈现上升趋势,但货架期(5d)内生鲜调理猪肉的色泽与嫩度仍在可接受范围内,食盐与复合香辛料以及料酒含量对剪切力值的影响有显著交互作用(p<0.05)。综合正交实验直观分析及以剪切力值为目标函数的回归优化,最终得出配方为食盐:2%,香辛料:1%,料酒:7%。With fresh pork as raw materials, taking salt, the composite spices, cooking wine content as the orthogonal experiment factors to explore the quality change of chilled prepared meat of modified atmosphere packaging at 4℃. Results indicated that redness value of chilled prepared meat increased, shear force value, moisture content rised little which compared with fresh meat. In the storage process, pork color gradually deteriorated,but it was still acceptable in the shelf period.Shear force value showed an upward trend.There was significant interaction between salt and compound spices and wine content on the shear force value （ p 〈 0.0.5）. Through intuitive analysis of orthogonal test and regression analysis of shear force value,the result of optimizing orthogonal test was obtained as follows：the managing combination of 2%salt, 1% spice and 7% wine.

关 键 词：生鲜调理猪肉 气调包装 品质指标 交互作用 

分 类 号：TS217.2[轻工技术与工程—粮食、油脂及植物蛋白工程]