不同食盐添加量和蒸煮温度对猪肉糜品质的影响  

Effect of salt and temperature on gel characteristics of ground pork

作　　者：王春彦 康壮丽[1] 马汉军[1] 朱东阳[1] 宋照军[1] 高雪琴[2] 杨保进 WANG Chun-yan;KANG Zhuang-li;MA Han-jun;ZHU Dong-yang;SONG Zhao-jun;GAO Xue-qin;YANG Bao-jin(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;School of Food Science,Henan University of Animal Husbandry and Economy,Zhengzhou 450011,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南牧业经济学院食品学院,河南郑州450011

出　　处：《食品与发酵工业》2018年第3期194-198,共5页Food and Fermentation Industries

基　　金：河南省重大科技专项(161100110700)；中国博士后科学基金(2016M602237)资助；河南科技学院2014博士科研启动费(205010615001)

摘　　要：食盐添加量和蒸煮温度影响猪肉糜的加工特性和肉制品品质。该文主要分析不同食盐添加量(质量分数为1%、2%和3%)和蒸煮温度(70、80和90℃)猪肉糜的色差、蒸煮得率、质构和流变性,研究食盐和蒸煮温度对猪肉糜凝胶性能的影响。猪肉糜的L*值、蒸煮得率和硬度、弹性、内聚性均随食盐添加量的增加显著(p<0.05)升高,而b*值显著(p<0.05)下降;从25℃加热到95℃,食盐添加量(质量分数)为3%的猪肉糜的储能模量(G')最高。在相同食盐添加量的猪肉糜中,蒸煮得率和弹性在70℃时最高,随着温度的升高而降低,而b*值和内聚性随着温度的升高而显著增加(p<0.05);G'在89℃时达到最大值,之后显著下降。综上所述,采用合适的食盐添加量和蒸煮温度有利于提高猪肉糜制品的品质。Salt content and cooking temperature affect processing characteristics and product quality of ground pork.In this paper,salt(1%,2%and 3%)and cooking temperature(70℃,80℃and 90℃)on color,cooking yield,texture and rheological properties of ground pork were studied.The L*value,cooking yield,hardness,springiness and cohesiveness of ground pork increased significantly with the increase of salt content(p<0.05),but b*value was declined.From 25℃to 95℃,the energy modulus(G′)of ground pork with 3%of salt was the highest.At the same salt content,the cooking yield and springiness showed the highest at 70℃,then decreased with temperature increasing.The b*value and cohesiveness was increased significantly with temperature(p<0.05).The G′had the highest value at 89℃.Overall,appropriate salt content and cooking temperature can improve the quality of ground pork.

关 键 词：蓝莓 大小 品质 制汁食盐 温度 质构 流变性 蒸煮得率 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]