猪肉腌制过程中的传质动力学研究  

Mass Transfer Dynamics during Wet-Curing of Pork

作　　者：郭丽媛[1] 刘登勇[2] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095 [2]渤海大学食品科学研究院,辽宁锦州121013

出　　处：《食品科学》2015年第1期31-36,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31000796);国家重大科学仪器设备开发专项(2013YQ17046308);国家现代农业(生猪)产业技术体系建设专项(CARS36-11)

摘　　要：采用5种不同质量分数的食盐水(5%、10%、15%、20%和25%)对猪肉块(1cm×1cm×1cm)进行腌制,通过测定腌制过程中猪肉的总质量、食盐和水分变化,以及通过差示扫描量热仪(differential scanning calorimeter,DSC)观察肌肉蛋白变性情况,以期获得猪肉在不同浓度腌制液中的传质动力学数据,获得最适腌制条件。结果表明:盐水质量分数和腌制时间均显著影响了猪肉在腌制过程中物质的传质变化。猪肉总质量、水分含量均随盐水质量分数增加而减少,而Na Cl变化则相反,且在腌制前1 h内各变化量较明显,之后趋于平缓。在15%的腌制液中猪肉产量较高,且Na Cl扩散速率(De)快,因此较适用于猪肉腌制。另外,猪肉在腌制过程中各物质传质随时间变化的预测模型具有良好的线性相关,可以很好地适用于本研究。Porcine longissimus dorsi muscles were cut into 1 cm × 1 cm × 1 cm cubes and immersed in aqueous solution of different Na Cl concentrations(5%, 10%, 15%, 20% and 25%, m/m), and then changes in the total weight, and salt and water contents of pork during curing were measured. By doing so, our objective was to obtain mass transfer kinetic data of pork during curing and the optimum curing conditions. The results showed that the brine concentration and curing time were significantly affected the mass transfer of pork during the curing process. Total weight and water content decreased with increasing concentration brine while Na Cl content exhibited the opposite trend. All these three indicators changed obviously during the first hour of curing and then tended to be stable. In 15% brine, the pork yield was greater, and Na Cl diffusion rate(De) was higher, suggesting that this brine concentration is more suitable for curing pork. In addition, the mass transfer-based predictive models developed for the above three indicators exhibited good linear relationships and were useful for this study.

关 键 词：猪肉 腌制 传质动力学 预测模型 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]