不同注水量对猪肉食用品质的影响  

Effects of different water-injected ratios on eating quality of pork

作　　者：张中会 盖圣美 邹玉峰 魏法山 杨智皓 韩宇彤 刘登勇 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [3]河南省产品质量监督检验院,河南郑州450004

出　　处：《食品工业科技》2018年第3期1-5,11,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31501410);国家重大科学仪器设备开发专项(2013YQ17046308);公益性行业(农业)科研专项(201303082-2)

摘　　要：通过研究不同注水量(0、10%、20%、30%、40%)对猪肉色泽、p H、剪切力、滴水损失、蒸煮损失、压榨损失、离心损失、贮藏损失、拿破率的影响,比较分析正常猪肉与不同比例注水猪肉食用品质的差异。结果表明:随着注水量的增加,L~*、b~*、滴水损失、蒸煮损失、压榨损失、离心损失、贮藏损失显著增大(p<0.05),a~*、剪切力随着注水量的增加显著减小(p<0.05);当注水量小于20%时,注水猪肉的L~*、压榨损失、贮藏损失、离心损失与正常猪肉差异显著(p<0.05),而当注水量大于等于20%时,注水猪肉的L~*、a~*、压榨损失、贮藏损失、离心损失、剪切力值、蒸煮损失、滴水损失均与正常猪肉存在显著性差异(p<0.05)。与正常猪肉相比,注水后的猪肉亮度增加,保水性变差,嫩度有所增加。相关性分析表明,注水后肉块保水性的变化影响色泽的改变,同时也会影响嫩度的变化。In order to explore the difference of eating quality between normal and water-injected pork,the effects of waterinjected ratios（ 0,10%,20%,30%,40%） on color,p H,shear force,drip loss,cooking loss,press loss,centrifugation loss,storage loss and napole yield of pork were measured.The results showed that： with increased water-injected ratios,L~＊,b~＊,drip loss,cooking loss,press loss,centrifugal loss,storage loss increased significantly（ p 〈 0.05）,while a~＊,shear force reduced（ p 〈 0.05）. L~＊,press loss,storage loss,centrifugal loss showed significant differences between normal and water-injected pork when injected ratios lower than 20% water（ p 〈 0.05）. L~＊,a~＊,press loss,storage loss,centrifugal loss,shear force,cooking loss,drip loss showed significant differences between normal and water-injected pork when injected ratios higher than 20% water（ p 〈 0.05）.Compared with normal pork,water holding capacity（ WHC） of water-injected pork decreased,while tenderness and lightness increased.Correlation analysis showed that the change of water retention affects color and tenderness of pork.

关 键 词：注水量 猪肉 食用品质 相关分析 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]