滚揉工艺对冷冻调理猪排品质的影响  

Effect of Tumbling on Frozen Prepared Pork Chops Quality

作　　者：汪烁硕 许学勤[1] 姜启兴[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《食品工业》2016年第12期157-162,共6页The Food Industry

摘　　要：以新鲜猪肉为原料生产冷冻调理猪排,为探究最佳真空滚揉工艺参数,分别以质构、感官评分、蒸煮损失、吸收率和蛋白含量为指标研究了滚揉时间、液肉比和磷酸盐添加量三个因素对猪排品质的影响,并以吸收率和感官评分的综合指标为目标值设计了正交试验。结果表明,滚揉时间2.5 h,液肉比35%,磷酸盐添加量0.5%时,冷冻调理猪排的滚揉效果最佳。Use fresh pork as the material to produce frozen prepared pork chops. In order to explore the optimum parameters of vacuum tumbling, the effects of tumbling time, liquid-meat rate and phosphate rate on quality of frozen prepared pork chops were studied separately, and physicochemical indexes included texture, sensory evaluation, cooking loss, absorption rotes and protein solubility. Then the orthogonal experiment was designed for the target of absorption and sensory evaluation. The results showed that the optimum parameters of vacuum tumbling on frozen prepared pork chops were that tumbling time 2.5 h, liquidmeat rate 35% and phosphate rate 0.5%.

关 键 词：猪排 滚揉 质构 蛋白 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]