氯化钠和三聚磷酸钠添加量对蒸煮火腿品质的影响  

Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham

作　　者：陶硕 马仁超 郭秀霞 林心萍[1,2] 纪超凡 梁会朋[1,2] 李胜杰 TAO Shuo;MA Renchao;GUO Xiuxia;LIN Xinping;JI Chaofan;LIANG Huipeng;LI Shengjie(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Liaoning Provincial Collaborative Innovation Center for Marine Food Deep Processing,Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing,National Engineering Research Center of Seafood,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家海洋食品工程技术研究中心,辽宁海洋食品精深加工关键技术省部共建协同创新中心,辽宁省海产品精深加工产业共性技术创新平台,辽宁大连116034

出　　处：《肉类研究》2019年第12期18-24,共7页Meat Research

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401200);辽宁省教育厅科学技术研究项目(2017J034)

摘　　要：研究不同氯化钠或三聚磷酸钠添加量对蒸煮火腿保水性、质构特性及颜色等指标的影响。结果表明:随着氯化钠添加量的减少,火腿的蒸煮损失率和二次杀菌失水率逐渐增大,而氯化钠添加量降低至1.25%以下时,火腿的硬度、咀嚼度、弹性、黏聚性及回复性极显著下降(P<0.01);添加0.20%~0.50%三聚磷酸钠对于保持火腿良好的保水性具有重要作用,为保持火腿良好的硬度和咀嚼度,其添加量需要控制在0.35%以上。This paper aims to study the effect of addition of different levels of sodium chloride or sodium tripolyphosphate on the quality of cooked ham.Results showed that the cooking loss and water loss during post-packaging pasteurization of cooked ham increased with decreasing addition levels of sodium chloride,and the hardness,chewiness,springiness,cohesiveness and resilience were significantly impaired(P<0.01)when the addition level of sodium chloride was lower than 1.25%.Our results also showed that addition of sodium tripolyphosphate at 0.20%–0.50%was beneficial for the water holding capacity,and to obtain better hardness and chewiness,the addition level of sodium tripolyphosphate needed to be above 0.35%.

关 键 词：蒸煮火腿 氯化钠 磷酸盐 保水性 质构 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]