不同注水量对猪肉食用品质的影响

张中会; 盖圣美; 邹玉峰; 魏法山; 杨智皓; 韩宇彤; 刘登勇

doi:10.13386/j.issn1002-0306.2018.03.001

不同注水量对猪肉食用品质的影响

Effects of different water-injected ratios on eating quality of pork

摘要

摘要: 通过研究不同注水量(0、10%、20%、30%、40%)对猪肉色泽、pH、剪切力、滴水损失、蒸煮损失、压榨损失、离心损失、贮藏损失、拿破率的影响,比较分析正常猪肉与不同比例注水猪肉食用品质的差异。结果表明:随着注水量的增加,L^*、b^*、滴水损失、蒸煮损失、压榨损失、离心损失、贮藏损失显著增大(p<0.05),a^*、剪切力随着注水量的增加显著减小(p<0.05);当注水量小于20%时,注水猪肉的L^*、压榨损失、贮藏损失、离心损失与正常猪肉差异显著(p<0.05),而当注水量大于等于20%时,注水猪肉的L^*、a^*、压榨损失、贮藏损失、离心损失、剪切力值、蒸煮损失、滴水损失均与正常猪肉存在显著性差异(p<0.05)。与正常猪肉相比,注水后的猪肉亮度增加,保水性变差,嫩度有所增加。相关性分析表明,注水后肉块保水性的变化影响色泽的改变,同时也会影响嫩度的变化。

Abstract: In order to explore the difference of eating quality between normal and water-injected pork,the effects of water-injected ratios(0,10%,20%,30%,40%)on color,pH,shear force,drip loss,cooking loss,press loss,centrifugation loss,storage loss and napole yield of pork were measured. The results showed that:with increased water-injected ratios,L^*,b^*,drip loss,cooking loss,press loss,centrifugal loss,storage loss increased significantly(p<0.05),while a^*,shear force reduced(p<0.05).L^*,press loss,storage loss,centrifugal loss showed significant differences between normal and water-injected pork when injected ratios lower than 20% water(p<0.05). L^*,a^*,press loss,storage loss,centrifugal loss,shear force,cooking loss,drip loss showed significant differences between normal and water-injected pork when injected ratios higher than 20% water(p<0.05). Compared with normal pork,water holding capacity(WHC)of water-injected pork decreased,while tenderness and lightness increased. Correlation analysis showed that the change of water retention affects color and tenderness of pork.

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