不同真空浸渍压力对涨发猪蹄筋贮藏稳定性和微观结构的影响  

Effects of Different Vacuum Impregnation Pressures on the Storage Stability and Microstructure of Swelling Pork Tendons

作　　者：曹健 汤海莲 许伟 杜林 黄佳斌 王恒鹏[3] CAO Jian;TANG Hailian;XU Wei;DU Lin;HUANG Jiabin;WANG Hengpeng(Jiangsu Union Technical Institue,Suzhou Tourism and Finance Institute,Suzhou 215000,China;Suzhou Technician Institute,Suzhou 215009,China;School of Tourism and Cuisine,Yangzhou university,Yangzhou 225127,China)

机构地区：[1]江苏联合职业技术学院苏州旅游与财经分院,江苏苏州215000 [2]苏州技师学院,江苏苏州215009 [3]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《食品科技》2021年第11期124-129,共6页Food Science and Technology

基　　金：中国营养学会百胜餐饮健康基金项目(CNS-YUM2020A17)。

摘　　要：采用真空浸渍技术进行干制猪蹄筋的涨发,以常压浸渍为对照,研究不同真空浸渍压力(20、40、60、80 kPa)对涨发猪蹄筋在低温贮藏过程中(0、1、3、5、10、15、20 d)品质稳定性的影响,为该技术涨发蹄筋产品的货架期预测提供理论依据。结果表明,在贮藏过程中,低压40、60 kPa处理组样品的感官品质较好,且TVB-N值、pH值增幅明显低于其他浸渍组,保质效果较好。然而CK、低压20、80 kPa浸渍组样品在贮藏第15天时细菌总数均已超国家卫生标准限定值。微观结构显示低压60 kPa浸渍组样品的细胞排列较为紧致,细胞间隙较小,保水性最佳。结合偏最小二乘回归(Partial Least Squares Regression,PLSR)分析,发现低压60 kPa处理组样品与感官属性的相对距离较近,呈显著正相关。综合比较,当真空浸渍压力为60 kPa时,能保证涨发猪蹄筋在低温贮藏过程中的品质更加稳定。The paper was aimed to provide a theoretical basis for the shelf life prediction of the pork tendons products swelled by vacuum impregnation technology.The atmospheric impregnation swelling was used as a control,and the effects of different vacuum impregnation pressures (20,40,60,80 kPa) on the quality stability of swelling tendons during storage (0,1,3,5,10,15,20 d) were studied.The results showed that with the extension of storage time,the sensory quality of the samples treated by the low pressure of 40 kPa and 60 kPa was better,and the growth rate of TVB-N and pH value was significantly lower than other swelling groups,which had the better effect of quality preservation.However,the total number of bacteria in tendons swelled under the pressure of 80 kPa and 20 kPa had exceeded the national health standard limit value in the 15th day of storage.The microstructure showed that the cell arrangement of the samples in the low pressure of 60 kPa immersion group was tighter,the cell gap was smaller,and the water retention was the best.Combined with the analysis of partial least squares regression (PLSR),it was found that the relative distance between the samples treated by the low pressure of 60 kPa and the sensory attributes was relatively closer,which had a significant positive correlation.Comprehensive comparison shows that the quality of swelling tendons during storage is more stable,when the vacuum impregnation pressure is 60 kPa.

关 键 词：真空浸渍 猪蹄筋 低温贮藏 品质特性 微观结构 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]