低温风干对香猪白切肉品质特性和保藏特性影响初探  

Preliminary study on effect of low-temperature air-dried to quality and preservation characteristics of boiled pork slices of fragrant pig

作　　者：李霞[1] 梁美莲[1] 朱秋劲[1,2] 陈警 任琼 周娟 何腊平[1,2,5] 邓力[1,2,5] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025 [3]黔东南州剑河县剑白香猪特色食品有限公司,贵州剑河556400 [4]黔东南州从江县农业局,贵州从江5574005 [5]贵州省猪肉加工工程技术研究中心,贵州贵阳550000

出　　处：《肉类工业》2016年第7期39-44,共6页Meat Industry

基　　金：贵州省农业攻关项目(黔科合NY字(2009)3029号);黔科合重大专项字[2015]6004-2

摘　　要：实验探究了低温风干对香猪白切肉的品质及保藏性的影响,以贵州香猪为原料加工成白切肉,通过探究不同风干时间和温度条件下白切肉的水分变化,失水率以及剪切力的变化,综合各因素拟得到较适宜的低温风干条件,实验还通过测定酸价、过氧化值以及TVB-N值对低温风干的白切肉及传统工艺的白切肉的保藏特性进行比较。结果表明,当低温风干的条件为30℃,3h时白切肉品质较好,通过低温风干处理的白切肉的保藏特性优于传统未经低温风干处理的白切肉。The effect of low- temperature air- dried on the quality and preservation characteristics of boiled pork slices of fragrant pig was studied. The guizhou fragrant pig was taken as material to make boiled pork slices. According to exploring the changes of moisture,dehydration rate and shear force under different air- dried time and temperature conditions and synthesizing various factors,the more suitable low- temperature air- dried condition was obtained. According to the determination of the acid value,peroxide value and TVB- N value,the preservation characteristics of boiled pork slices processed by the low- temperature air- dried way and traditional technology were compared. The result showed when the low- temperature air- dried condition was 30℃,3h,the quality of boiled pork slices was better,and the preservation characteristics of boiled pork slices treated by low- temperature air- dried processing was superior to the traditional processing boiled pig slices without low- temperature air- dried treatment.

关 键 词：香猪白切肉 品质特性 保藏特性 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]