腌制处理对冷冻恩施黑猪肉品质的影响  

Effect of Curing Treatment on the Quality of Frozen Enshi Black Pork

作　　者：丽蕊 熊哲民 杨江 易荣 王海滨 廖鄂[1,2,3] 彭利娟 LI Rui;XIONG Zhemin;YANG Jiang;YI Rong;WANG Haibin;LIAO E;PENG Lijuan(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;National R&D Center for Se-Rich Agricultural Products Processing Technology,Wuhan 430023,China;Institute of Meat Processing and Safety,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]国家富硒农产品加工技术研发专业中心,湖北武汉430023 [3]武汉轻工大学肉类加工与安全研究所,湖北武汉430023

出　　处：《食品科技》2021年第11期116-123,共8页Food Science and Technology

基　　金：恩施州科技计划项目(D20190022)。

摘　　要：腌制和调味是冷冻调理肉制品生产的关键工序之一,它决定了产品的品质。为研究腌制浓度对冷冻恩施黑猪肉品质的影响,将NaCl浓度分别为0.25、0.5、1、2、3 mol/L腌制的恩施黑猪肉在–20℃条件下冷冻,未腌制冷冻样品为对照组,以冻结曲线、水分活度、色泽、保水性、质构特性、肌红蛋白含量及3种形式肌红蛋白比例、水分分布、肌原纤维蛋白质平均粒径、荧光强度、化学作用力及微观结构为评价指标进行评估。结果表明:与对照组相比,高浓度NaCl(≥1 mol/L)腌制恩施黑猪肉通过最大冰晶生成带的时间极大缩短,自由水消失,且可以更好地维持冻融后肌纤维的完整性,而3种形式肌红蛋白的比例在低浓度NaCl(≤1 mol/L)腌制冻融恩施黑猪肉中相对稳定。随着NaCl浓度的增加,水分活度显著下降,保水性显著增加,肌原纤维蛋白平均粒径先减小后增大,而荧光强度先增大后减少,离子键含量逐渐下降,氢键含量增加。综上所述,采用1 mol/L NaCl腌制更有利于冻融后恩施黑猪肉品质的保持。Curing and seasoning is one of the key processes in the production of frozen prepared meat products,which determines the quality characteristics of meat.In order to investigate the effect of NaCl concentration on the quality of frozen Enshi black pork,marinated Enshi black pork with NaCl concentration of 0.25,0.5,1,2 and 3 mol/L was frozen at–20℃and then thawed at 4℃,while their counterparts without salting at–20℃served as control.The freezing curve,water activity,color,water holding capacity,texture,myoglobin concentration and ratio of three myoglobin forms,water distribution,particle size distributions and fluorescence intensity of myofibrillar protein,chemical forces and microstructure were measured.The results showed that the time of passing through maximum ice crystal formation zone for marinated Enshi black pork with high NaCl concentration(≥1 mol/L)was shorter than that for the control group.Meanwhile,the free water was disappeared and the integrity of muscle fiber was maintained after freezing-thawing.The ratio of three myoglobin forms was stable at low NaCl concentrations(≤1 mol/L).With the increase of NaCl concentration,water activity decreased significantly while water holding capacity increased significantly,and the particle size of myofibrillar protein decreased first and then increased,whereas changes in fluorescence intensity distributions showed an opposite trend.Besides,the content of ionic bond decreased gradually,while hydrogen bond increased.In conclusion,salting under 1 mol/L NaCl concentration is more conductive to the maintenance of the quality of Enshi black pork after freezing and thawing.

关 键 词：恩施黑猪肉 腌制 冷冻 品质特性 肌原纤维蛋白 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]