不同部位冷鲜肉的特性对生产大肉块火腿效果研究  

Study on the Effect of Features of the Different Cold Fresh Pork on Making Ham

作　　者：于莉[1] 管永庆[1] 彭小燕 

机构地区：[1]石家庄双鸽食品有限责任公司,石家庄050000 [2]漳州科技职业学院,漳州363200

出　　处：《价值工程》2017年第27期143-146,共4页Value Engineering

摘　　要：本文以冷鲜肉为研究对象,分析前腿肉、后腿肉和背部肉等不同部位猪肉的特性及其对火腿品质的影响。结果表明,不同部位猪肉的TVB-N值均随着贮藏时间的增加而有所升高,但不同猪肉之间无显著差异,说明贮藏环境对冷鲜肉的TVB-N有较大的影响。通过对不同部位猪肉的弹性、剪切力和硬度分析得出,后腿肉显著好于前腿肉和背部肉。不同部位的猪肉加工成的火腿通过感官、理化指标等综合指标得出,后腿肉在各个指标中表现出良好的品质,是火腿加工的适宜原料。The cold fresh pork was studied on features of the different cold fresh pork and effcts of making ham. The results showed that TVB-N of the different cold fresh pork was raised by the longer storage days, but there was no significant difference of the different cold fresh pork. There was the effect on the storage environment of the TVB-N of the different cold fresh pork. The features of the leg’s pork was better than the shoulder’s pork and the back’s pork with the elastic, shear stress and hardness of the different cold fresh pork. The legs pork was the best and suitable material for making ham.

关 键 词：不同部位猪肉 火腿 物性研究 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]