食品与发酵工业 >

2021 , Vol. 47 >Issue 16: 219 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026560

生产与科研应用

不同腌制时间对调理猪肉干品质特性的影响

  • 王引兰 ,
  • 王恒鹏 ,
  • 饶胜其
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  • 1(扬州大学 旅游烹饪学院,江苏 扬州,225127)
    2(江苏旅游职业学院 烹饪科技学院,江苏 扬州,225000)
硕士,助理讲师(饶胜其副教授为通讯作者,E-mail:sqrao@yzu.edu.cn)

收稿日期: 2020-12-24

  修回日期: 2021-01-18

  网络出版日期: 2021-09-10

基金资助

江苏省高等学校自然科学研究重大项目(20KJA550002)

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Effects of different pickling time on the quality of conditioned pork jerky

  • WANG Yinlan ,
  • WANG Hengpeng ,
  • RAO Shengqi
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  • 1(School of Tourism and Cuisine, Yangzhou university, Yangzhou 225127, China)
    2(College of Culinary Science and Technology, Jiangsu Vocational College, Yangzhou 225000, China)

Received date: 2020-12-24

  Revised date: 2021-01-18

  Online published: 2021-09-10

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摘要

为明确高品质调理猪肉干产品的适宜腌制条件,该文以宰后成熟24 h的三元杂交猪背最长肌为研究对象,未腌制组为空白对照,对不同腌制时间(1、3、7、12、24 h)下猪肉蛋白的热力学性质,以及调理猪肉干的关键品质指标进行了测定。结果表明,随着腌制时间的延长,肌球蛋白头部、尾部和肌动蛋白的变性热焓值(ΔH1、ΔH2、ΔH3)均显著降低(P<0.05)。7 h腌制组的调理猪肉干的干燥速率最快,与蛋白质热稳定性结果一致。腌制处理对调理猪肉干的保藏特性、质地和色泽具有明显改善作用,其中7、12 h腌制组的调理猪肉干水分活度(water activity, Aw)和剪切力较低,而L*值、a*值及感官得分较高,表现出更好的感官特性。偏最小二乘回归分析显示,7、12 h腌制组样品与感官属性的相关性较高,且Aw、水分含量、Tmax3、ΔH2、ΔH3和剪切力等指标对调理猪肉干的品质特性具有较大的贡献度。综合比较,推荐腌制7~12 h的猪肉进行调理猪肉干的加工。

关键词： 三元杂交猪; 背最长肌; 腌制时间; 调理猪肉干; 品质特性; 偏最小二乘回归

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.026560

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.

Key words： three-way hybrid pig; longissimus dorsi; pickling time; conditioned pork jerky; quality characteristics; partial least-squares regression

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