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食品与发酵工业  2020, Vol. 46 Issue (17): 220-225    DOI: 10.13995/j.cnki.11-1802/ts.024035
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
液熏技术对腊肉理化和感官品质的影响
姚嘉莉1, 石文娟1, 杨万根2*
1(吉首大学 化学国家级实验教学示范中心,湖南 吉首,416000)
2(吉首大学 食品科学研究所,湖南 吉首,416000)
Effects of liquid smoke technology on physicochemical and sensory quality of bacon
YAO Jiali1, SHI Wenjuan1, YANG Wangen2*
1(National Demonstration Center for Experimental Chemistry Education, Jishou University, Jishou 416000, China)
2(Institute of Food Science, Jishou University, Jishou 416000, China)
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摘要 为了开发优质液熏腊肉产品,参考湘西腊肉传统加工方法腌制原料肉,然后使用山楂核烟熏液熏制,考察熏液的羰基化合物含量、浸渍时间、烘烤温度、烘烤时间等因素对腊肉色差、水分含量、过氧化值(peroxide value, POV)、硫代巴比妥酸(thiobarbituric acid, TBA)值和感官评分等指标的影响,并以L9(34)正交试验优化液熏工艺条件。结果表明,液熏后,腊肉L*值下降,a*值和b*值上升;水分含量随羰基化合物含量的增大、烘烤温度的上升和烘烤时间的延长而下降;腊肉的POV和TBA值随烘烤温度上升和烘烤时间延长而呈上升趋势;腊肉的氧化现象随羰基化合物含量的增大而减轻;感官评分随4个因素变量的增大呈先上升后下降的趋势。所有考察因素中,烟熏液的羰基化合物含量和浸渍时间对感官评分的影响显著(P<0.05);腊肉的最佳液熏工艺条件为烘烤温度50 ℃,烟熏液羰基化合物质量浓度2.5 g/100 mL,浸渍时间140 min,烘干时间120 min。在此工艺条件下得到的腊肉水分含量为(39.5±0.6)%,POV为(0.3±0.02) mg/100 g,TBA值为(0.6±0.02) mg/kg,感官评分为(81.5±5.6)分,品质优异。
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姚嘉莉
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杨万根
关键词:  腊肉  液熏技术  正交试验  理化性质  感官评价    
Abstract: Liquid smoke technique can greatly improve the safety of products and has attracted numerous attention. However, the content of carbonyl compounds in the liquid and the conditions of the liquid smoke process have significant effects on the physicochemical and sensory qualities of different liquid-smoked products. In order to develop high-quality liquid-smoked bacon products, the raw meat was cured using traditional production methods of Xiangxi bacon and smoked with hawthorn core smoke liquid, followed by investigating the effects of factors such as carbonyl compound content of smoke liquid, immersion time, baking temperature and baking time on the indices like color difference, moisture content, peroxide value (POV), thiobarbituric acid (TBA) value and sensory scores of the bacon. An L9 (34) orthogonal test was further used to optimize the liquid smoke conditions. The results showed that the L* values increased while the a* values and b* values decreased after liquid smoking. The moisture contents decreased with the increases of carbonyl contents of smoke liquid, baking temperature and baking time. The POV and TBA values of bacon showed an upward trend with the baking temperature and baking time. When the carbonyl compound content enhanced, the oxidation of bacon was alleviated. The sensory scores increased first and then decreased with the increase of the four factors. Among the four factors, the content of carbonyl compounds in smoked liquid and the immersion time showed significant effects on sensory scores (P < 0.05). The optimal conditions of liquid smoked bacon were 50 °C of baking temperature, 2.5 g/100 mL of carbonyl content of smoked liquid, 140 min of immersion time, 120 min of drying time. The bacon processed under these conditions has the highest quality with the moisture content of (39.5±0.6)%, the POV of (0.3±0.02) mg / 100 g, the TBA value of (0.6±0.02) mg / kg and the sensory score of (81.5±5.6). This study provides technical references for the production of liquid-smoked bacon.
Key words:  bacon    liquid smoke technique    orthogonal experiment    physicochemical property    sensory evaluation
收稿日期:  2020-03-23      修回日期:  2020-05-04           出版日期:  2020-09-15      发布日期:  2020-10-14      期的出版日期:  2020-09-15
基金资助: 湖南省重点研发计划项目(2015NK3020)
作者简介:  学士(杨万根副教授为通讯作者,E-mail:yangwangen08@163.com)
引用本文:    
姚嘉莉,石文娟,杨万根. 液熏技术对腊肉理化和感官品质的影响[J]. 食品与发酵工业, 2020, 46(17): 220-225.
YAO Jiali,SHI Wenjuan,YANG Wangen. Effects of liquid smoke technology on physicochemical and sensory quality of bacon[J]. Food and Fermentation Industries, 2020, 46(17): 220-225.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024035  或          http://sf1970.cnif.cn/CN/Y2020/V46/I17/220
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