几种保湿剂对宁乡花猪肉干食用品质的影响  

Effect of moisturizing agents on eating quality of Ningxiang pork jerky

作　　者：袁列江[1,2] 白慧如 付湘晋[1,3] 吴爱玲 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]湖南省产商品质量监督检验所,湖南长沙410007 [3]湖南百人忆食品有限公司,湖南宁乡410600

出　　处：《肉类工业》2014年第12期38-41,共4页Meat Industry

摘　　要：主要采用感官检验及测定水分含量的方法,分别研究了山梨醇、甘油、甘露醇、多聚磷酸钠等4种保湿剂对宁乡花猪肉干食用品质的影响。结果表明,这4种保湿剂对猪肉干食用品质具有明显改善作用。最合适的添加量分别为:山梨醇4g/100g、甘油3m L/100g、甘露醇4g/100g、多聚磷酸钠0.2g/100g。其中甘油的效果最好,在其最适添加量为3m L/100g时,肉干感官评分为92,水分含量为45.1%,空白对照肉干样品感官检验评分为65,水分含量为31.5%。Through sensory evaluation and the determination of water content, the effect of four moisturizing agents of sorbitol, glycerol, mannitol and sodium polyphosphate on the eating quality of Ning Xiang pork jerky was studied. The results showed that the four moisturizing agents could improve the eating quality of pork jerky obviously. The optimum addition of sorbitol, glycerol, mannitol and sodium polyphosphate was 4g/100g, 3mL/100g, 4g/100g and 0.2g/100g, respectively. Among the four moisturizing agents, the glycerol was the best. When the addition of glycerol was 3mL/100g, the sensory evaluation score and water content of pork jerky were 92 and 45.1%. And that of the blank control were 65 and 31.5%.

关 键 词：宁乡花猪 猪肉干 甘油 山梨醇 甘露醇 多聚磷酸盐 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]