鲜肉理化性质对加工燕皮的影响  

The Effects of Pork's Physicochemical Property on the Process of Yanpi

作　　者：郭静科[1,2] 张雯[2] 刘志彬[2] 刘志云 倪莉[2] 饶平凡[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018 [2]福州大学食品科学技术研究所,福州350108 [3]厦门豪客来餐饮管理有限公司,福建厦门361004

出　　处：《中国食品学报》2016年第11期154-161,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：食品科学与工程浙江省重中之重一级学科(ZYTSP20142031)

摘　　要：燕皮是福建特产的一种肉制品,可作为馄饨皮包馅制成肉燕,其口感嫩滑,韧而有劲,而且耐煮不糊。目前生产燕皮以手工为主,大多采用小型生猪屠宰场生产的鲜肉作为原料,不利于市场推广。为有效、合理选择生产用肉提供理化依据,对小型屠宰场直接放血生产的鲜肉(里脊、前腿、后腿肉),大型机械化屠宰场直接放血和CO_2致晕后放血生产的鲜肉(前腿、后腿肉)进行pH、嫩度、持水性、粘性和硬度的检测,同时观察宰后时间的作用。试验结果表明:小型生猪屠宰场生产用于燕皮加工的后腿肉pH为5.80,持水性为89.80%,粘性为60.80 g·s,硬化时间(硬度<400 g的时间)为1 h。鲜肉高pH、高嫩度(低剪切力)、高持水性、高粘性、低硬度更适合生产燕皮,特别是要求鲜肉的硬化时间>1 h。直接放血生产的猪肉的理化性质优于CO_2致晕后放血生产的猪肉。后腿肉的理化性质优于里脊肉、前腿肉。燕皮工业化生产建议选择直接放血生产的后腿肉作为原料。Yanpi isa traditional meat product in Fujian. It can be wrapped around a filling to make Rou Yan, which has a smooth taste with fine texture and excellent stability. Yanpidose not thicken soup. Itneeds to be hand-made so far.What＇s worse, the pork hind legs from small-scale slaughterhouses are mainly used in making Yanpi as materials, which is not suitable for marketing. In order to provide experimental data and theoretical background for materials selection,p H, tenderness, water holding capacity, stickiness and hardness of pork tenderloins, pork fore legs, pork hind legs from a small-scale slaughterhouse（bleeding without stunning）, pork fore legs, pork hind legs froma large-scale mechanical slaughter house（bleeding without stunningor with previous CO_2stunning） are studied, and effects of postmortem aging on meat quality characteristics are analyzed. The results showed that： the p H value of the pork hind legs used in making Yanpi from a small-scale slaughterhouse was 5.80, the water holding capacity was 89.80%, the stickiness was 60.80 g·s,hardening time（the time of hardness 〈400 g） was 1 h; high p H, high tenderness（low shear force）, high water holding capacity, high stickiness, low hardness pork was suitable for making Yanpi, especially the hardening time of which≥1 h; pork from no previous stunning pigs was more suitable for Yanpi making than that from previous CO_2 stunning pigs, and pork hind legs was more suitable than pork tenderloins and fore legs. These results indicate that pork hind legs from no previous stunning pigs is suitable for Yanpimechanical production.

关 键 词：燕皮 猪肉 胴体部位 屠宰方式 硬度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]