真空滚揉腌制对同安封肉品质的影响及参数优化  

The effect of vacuum tumbling on quality of Tong-An sealed meat and optimization of the processing parameters

作　　者：赖彩如 张志刚 苏永裕 胡涛 于米华 刘宗保[1,2] 

机构地区：[1]肉食品安全生产技术国家重点实验室,厦门银祥集团有限公司,福建厦门361100 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2015年第7期208-214,共7页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B09;2014BAD13B01)

摘　　要：采用三因素中心旋转组合设计,研究了滚筒真空度、滚揉总时间和盐水浓度三因素对闽南特色食品同安封肉剪切力及感官品质的影响。研究结果表明,所研究的三因素对这类地方特色肉食品的剪切力及感官品质的影响均达到显著水平。以感官品质最优为优化目标,并保证剪切力值在相对较低的范围内,得到优化的工艺条件为:滚筒真空度53k Pa、滚揉总时间为5.5h、盐水浓度2.28%。在此条件下,封肉的剪切力和感官评分模型预测值分别为14.38 N、7.90分,试验值分别为14.31N、7.83分,相对偏差分别为0.49%、0.89%,二者的预测值和试验值都没有显著差别。与静置腌制制得的同安封肉相比,真空滚揉腌制工艺可以非常显著地改善同安封肉的嫩度,提高这类肉食品的硬度、弹性,提升其食用品质。A central composite rotatable design of three factors was applied to optimize three vacuum tumbling parameters including roller vacuity, total tumbling time and brine concentration on best sensory quality and relatively small shear stress for Tong-an Sealed Meat, a traditional South-Fujian food. It was shown that all the parameters studied had significant effects on shear stress and sensory quality of the food. The optimum conditions for roller vacuity, total tumbling time and brine concentration were 53 kPa, 5.5 h and 2.28 % , respectively. The food has the best sensory quality and relatively small shear stress. By using the optimized parameters, the predicated shear stress and sensory quality were 14.38 N and 7.90 points, respectively. Meanwhile the shear stress was 14.31 N and the sensory quality was 7.83 points in the validated experiment with the relative deviation value of 0. 49 % and 0. 89 % , respectively. There were no significant differences between predictive value and actual value for shear stress and sensory quality. Compared with static pickling, vacuum tumbling process could help significantly improve the texture quality and sensory quality of this traditional sealed meat.

关 键 词：封肉 滚揉 腌制 质构 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]