食盐质量分数对冷冻猪里脊肉糜解冻后加工特性的影响  

Effects of Salt Concentration on Processing Characteristics in Thawed Pork Tenderloin Meat Batters

作　　者：何向丽 曹利娜 朱宸言 HE Xiangli;CAO Lina;ZHU Chenyan(College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450000,China;Collaborative Innovation Center of Production and Safety,Henan Province,Zhengzhou 450000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450000 [2]河南省冷链食品质量安全控制重点实验室,河南郑州450000 [3]食品生产与安全河南省协同创新中心,河南郑州450000

出　　处：《食品科技》2022年第11期99-105,共7页Food Science and Technology

基　　金：郑州轻工业大学博士启动科研基金项目(2016BSJJ019)。

摘　　要：文章探究解冻处理后不同食盐质量分数对猪里脊肉糜品质特性变化的影响,为猪肉糜加工制作过程中食盐的添加量提供参考。制备了不同食盐质量分数的猪里脊肉糜(0、1%、2%、3%、4%、5%、6%),装入自封袋内置于–18℃冰箱冷冻,使用前将肉糜置于4℃空气解冻12 h,测定解冻和蒸煮损失率、pH值、色泽、水分迁移、流变学等加工特性变化。结果表明:与对照无食盐添加组相比,食盐添加量在1%~6%时解冻和蒸煮损失率均显著性降低(P<0.05),且与1%食盐添加量相比,2%处理的蒸煮损失率显著性降低(P<0.05);保水能力得到提高,pH值无显著变化;食盐处理组肉糜的a*值与对照组相比显著性降低(P<0.05),L*值、b*值变化不显著;食盐处理组P21不易流动水部分占比显著增加(P<0.05),P2b结合水含量显著下降(P<0.05),P22自由水含量除了1%食盐添加量其他处理组均显著下降(P<0.05),食盐能促进肉糜内部水分向不易流动水部分转化;低质量分数食盐对肉糜凝胶的弹性有促进作用,食盐质量分数超过3%后反而降低了肉糜凝胶的弹性,不利于肉制品形成良好的口感品质。2%、3%食盐质量分数的冷冻肉糜在加工特性方面无显著差异,从健康角度来看,选用2%作为冷冻肉糜的食盐添加质量分数,品质特性良好。The article investigated the effects of different salt concentrations on the quality characteristics of thawed pork tenderloin meat batters,provided a reference for the amount of salt added in the processing of minced pork.The minced pork loin with different salt concentrations(0,1%,2%,3%,4%,5%and 6%)were prepared,put into a self-sealing bag and placed in–18℃refrigerator for freezing,the minced pork was thawed in air at 4℃for 12 h before use,to determine the thawing and cooking loss rate,pH,color,moisture migration,rheology and other processing characteristics changes.The results indicated that compared with the control with out salt addition,the thawing and cooking loss rates were significantly reduced(P<0.05)when the salt addition was 1%~6%,and compared with 1%salt addition,the 2%treatment significantly reduced the cooking loss(P<0.05);the water retention capacity was improved,and pH was not significantly changed;a*of minced meat in the salt treatment group was significantly reduced compared with the control(P<0.05),and the changes of L*and b*were not significant;the proportion of the non-flowable water part of P21in the salt treatment group was significantly increased(P<0.05),and the bound water content of P2bwas significantly decreased(P<0.05).the free water content of P22in all the treatment groups was significantly decreased except for 1%salt addition(P<0.05);salt could promote the conversion of water content in minced meat to the non-flowable water part,low concentration of salt promoted the elasticity of minced meat gel,and salt concentration above 3%reduced the elasticity of minced meat gel,which was not conducive to the formation of good taste quality of meat products.There is no significant difference in processing characteristics between frozen minced meat with 2%and 3%salt concentration,from the health point of view,2%salt is selected as the salt addition concentration of frozen minced meat,and the quality characteristics are good.

关 键 词：猪里脊肉糜 食盐 保水性 解冻 水分迁移 流变特性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]