滚揉腌制工艺对冷吃兔品质的影响  

Effect of Roll-Kneading and Salting Process on the Quality of Spicy Rabbit Meat

作　　者：汪创 袁先铃 张洲铕 WANG Chuang;YUAN Xian-ling;ZHANG Zhou-you(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644005,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644005

出　　处：《中国调味品》2023年第4期127-132,共6页China Condiment

基　　金：四川省科技计划项目(2020YFN0151)。

摘　　要：为了研究滚揉腌制工艺对冷吃兔品质的影响,以新鲜兔后腿作为原料,以质构特性、剪切力、肌纤维小片化指数和感官评价为考察指标,通过单因素实验和正交实验,对其腌制处理的腌制时间、复合磷酸盐添加量和食盐添加量进行优化,探索不同腌制工艺对冷吃兔品质的影响。结果表明冷吃兔腌制的最佳工艺参数为腌制时间30 min,复合磷酸盐添加量0.4%,食盐添加量2%,在此条件下冷吃兔的咀嚼性为750.60,剪切力为1 270.39 g;比传统腌制工艺咀嚼性减小14.91%,剪切力减小18.71%。该研究可为冷吃兔的后序工序提供一定参考。In order to study the effect of roll-kneading and sating process on the quality of spicy rabbit meat,with the fresh rabbit hind legs as the raw materials,the texture characteristics,shear force,muscle fiber fragmentation index and sensory evaluation as the evaluation indexes,through single factor experiment and orthogonal experiment,the salting time,the addition amount of compound phosphate and the addition amount of salt in the salting process are optimized to explore the effects of different salting processes on the quality of spicy rabbit meat.The results show that the optimum process parameters of spicy rabbit meat are salting time of 30 min,compound phosphate addition amount of 0.4% and salt addition amount of 2%.Under these conditions,the chewiness of spicy rabbit meat is 750.60,and the shear force is 1 270.39 g.Compared with the traditional salting process,the chewiness and shear force decrease by 14.91% and 18.71% respectively.This study can provide certain references for the subsequent process of spicy rabbit meat.

关 键 词：冷吃兔 腌制 质构特性 嫩度 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]