烘干温度和时间对猪肉肉脯品质的影响  

Effect of drying temperature and time on the quality of pork dried meat slice

作　　者：胡胜杰[1] 程佳佳[1] 康壮丽[1] 马汉军[1] 余小领[1,2] HU Shengjie;CHENG Jiajia;KANG Zhuangli;MA Hanjun;YU Xiaoling

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《肉类工业》2018年第6期36-39,共4页Meat Industry

基　　金：河南省重大科技专项:161100110600;河南农业大学科研启动项目:30500583

摘　　要：烘干温度和时间影响猪肉肉脯的品质。试验以新鲜猪里脊肉为原料,主要研究不同烘干温度和时间对猪肉脯的出品率、色差(L~*、a~*和b~*)、剪切力的影响,并进行感官评定,结果发现,在其他条件一定时,肉脯达到最佳的时间和温度分别是2h和90℃,此条件下肉脯品质良好。Drying temperature and time affected the quality of pork dried meat slice. The fresh pig underback was taken as raw material,and the effect of different drying temperature and time on the production rate,color difference（L＊,a＊,b＊） and shearing force of dried pork slice was studied,and sensory evaluation was conducted. The results showed that when other conditions was sure,and dried meat slice reached the optimum quality,the time and temperature were 2 h and 90℃ respectively. The quality of dried meat slice was better.

关 键 词：猪肉脯 烘干温度 时间 感官评定 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]