食盐添加量和蒸煮温度影响猪肉糜的加工特性和肉制品品质。该文主要分析不同食盐添加量(质量分数为1%、2%和3%)和蒸煮温度(70、80和90 ℃)猪肉糜的色差、蒸煮得率、质构和流变性，研究食盐和蒸煮温度对猪肉糜凝胶性能的影响。猪肉糜的L*值、蒸煮得率和硬度、弹性、内聚性均随食盐添加量的增加显著(p<0.05)升高，而b*值显著(p<0.05)下降；从25 ℃加热到95 ℃，食盐添加量(质量分数)为3%的猪肉糜的储能模量(G′)最高。在相同食盐添加量的猪肉糜中，蒸煮得率和弹性在70 ℃时最高，随着温度的升高而降低，而b*值和内聚性随着温度的升高而显著增加(p<0.05)；G′在89 ℃时达到最大值，之后显著下降。综上所述，采用合适的食盐添加量和蒸煮温度有利于提高猪肉糜制品的品质。

Salt content and cooking temperature affect processing characteristics and product quality of ground pork. In this paper, salt (1%, 2% and 3%) and cooking temperature (70 ℃, 80 ℃ and 90 ℃) on color, cooking yield, texture and rheological properties of ground pork were studied. The L* value, cooking yield, hardness, springiness and cohesiveness of ground pork increased significantly with the increase of salt content (p<0.05), but b* value was declined. From 25 ℃ to 95 ℃, the energy modulus (G′) of ground pork with 3% of salt was the highest. At the same salt content, the cooking yield and springiness showed the highest at 70 ℃, then decreased with temperature increasing. The b* value and cohesiveness was increased significantly with temperature (p<0.05). The G′ had the highest value at 89 ℃. Overall, appropriate salt content and cooking temperature can improve the quality of ground pork.