干腌和湿腌对清酱肉理化及感官特性的影响

郝宝瑞; 张顺亮; 张坤生; 王守伟; 任云霞; 成晓瑜

doi:10.13386/j.issn1002-0306.2014.17.003

干腌和湿腌对清酱肉理化及感官特性的影响

1. 天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院
2. 中国肉类食品综合研究中心

基金项目:

公益性行业(农业)科研专项经费项目(201303082)；传统腌腊肉制品生产关键技术装备研究与示范；国家科技支撑计划项目(2012BAD37B06-07)；速冻主食工业化关键技术及其产业化示范；

详细信息

作者简介:
郝宝瑞 (1987-) , 女, 硕士研究生, 研究方向:食品加工与贮藏。;

中图分类号: TS251.6
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出版历程
- 收稿日期: 2013-12-15

Effect of dry salting and wet salting on physic-chemical and sensory property of pickled sauced meat

Tianjin Key Laboratory of Food Biotechnology, Department of Food Engineering, College of Biological Technology and Food Science, Tianjin University of Commerce
China Meat Research Center

摘要

摘要: 研究了干腌和湿腌对清酱肉加工过程中的理化和感官特性的影响,测定了加工过程中清酱肉的pH、水分含量、水分活度、酸价、过氧化值（POV）、硫代巴比多酸（TBA）值及挥发性盐基氮（TVB-N）值等7种理化指标,并对最终产品进行了感官评定。结果表明:干腌法和湿腌法处理的清酱肉在生产过程中最低pH分别为:5.65、5.60;最终水分含量均为20%左右,水分活度为0.817、0.835;酸价、过氧化值和TVB-N值呈逐渐上升趋势;湿腌法的TBA值在风干10d时出现下降,干腌法则一直保持上升趋势。感官评定结果显示:湿腌法的产品组织状态优于干腌法,而干腌法的产品风味略好于湿腌法。本研究中,干腌法的产品脂肪氧化程度高于湿腌法,说明脂肪氧化在一定程度上可以促进清酱肉风味的形成。
- 清酱肉 /
- 腌制 /
- 理化特性 /
- 感官评定
Abstract: The influence of two methods, dry salting and wet salting, of salting on physic- chemical and sensory property of pickled sauced meat was studied in this paper.The pH, moisture content, acidity value, peroxide value ( POV) , Thiobarbituric acid ( TBA) value and Total volatile basic nitrogen ( TVB- N) were determined during the processing of pickled sauced meat.The sensory evaluation had been carried out on the final product.The results showed that the lowest pH of pickled sauced meat with dry salting and wet salting during process was 5.65 and5.60, respectively.Both of moisture contents were about 20%, Aw was 0.817 and 0.835.Acidity value, Peroxide value and TVB- N increased gradually. The TBA value had kept rising in the way of dry salting, comparing with the reducing occurred at 10 days during wet salting. Sensory evaluation showed that the wet salting product had a better texture, but had flavor inferior to dry salting product.In this study, the degree of fat oxidation of dry salting product higher than wet salting product, showed that fat oxidation to a certain extent, could promote the formation of pickled sauced meat flavors.
- pickled sauced meat /
- curing /
- physic-chemical property /
- sensory evaluation

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