Abstract: To optimized the pickling conditions for high-quality pork jerky products, paper took the longissimus dorsi muscle of three-way hybrid pigs aged 24 h after slaughter was used as raw materials to prepared the pickled pork. Thermodynamic properties of pork protein under different pickling time (1, 3, 7, 12, 24 h) and the key quality indicators of conditioned pork jerky were determined. The results showed that the denaturation enthalpy of myosin head, tail and actin (ΔH1, ΔH2, ΔH3) were significantly reduced with the increase of pickling time (P<0.05). The drying rate of the conditioned pork jerky of the 7 h pickled group was the fastest, which was consistent with the result of protein thermal stability. The pickling treatment had a significant effect on the improving of the preservation characteristics, texture and color of conditioned pork jerky. Among which, the water activity (Aw) and shear force of conditioned pork jerky of the 7 and 12 h pickled group were lower. However, the L* value, a* value and sensory score were higher, which showed a better sensory characteristic. Partial least-squares regression (PLSR) analysis showed that the 7 and 12 h pickling group had a high correlation of the sensory attributes. Meanwhile, the Aw value, moisture content, Tmax3, Δ H2, Δ H3 and shear force has a great contribution to regulate the quality characteristics of conditioned pork jerky. Comprehensive comparison, pork pickled for 7-12 h chosen to produce conditioned pork jerky was recommended.
王引兰,王恒鹏,饶胜其. 不同腌制时间对调理猪肉干品质特性的影响[J]. 食品与发酵工业, 2021, 47(16): 219-225.
WANG Yinlan,WANG Hengpeng,RAO Shengqi. Effects of different pickling time on the quality of conditioned pork jerky[J]. Food and Fermentation Industries, 2021, 47(16): 219-225.
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