传统肉制品加工中的干腌工艺存在食盐渗透慢、腌肉易腐败等缺点。为了开发肉制品加工快速干腌技术,以猪鲜肉为原料,分别研究了常压干腌、真空干腌、脉冲真空干腌下氯化钠用量(2%~10%,质量分数)和真空脉冲频率(0~7次/4h)对腌肉氯化钠与亚硝酸钠渗透量、水分含量、剪切力值、pH及色差等理化指标的影响。结果显示,常压、真空干腌时,随氯化钠用量增加,氯化钠渗透量与剪切力值均增大,而水分含量、pH、L*值均减小。在考察的氯化钠用量范围内,真空干腌时的亚硝酸钠渗透量、剪切力值、pH、L*值、a*值均比常压干腌时的低。随真空脉冲频率增大,腌肉中氯化钠渗透量仅提高0.02%,但亚硝酸钠渗透量提高了100%,水分含量下降了0.8%,L*值、a*值呈上升趋势,而b*值呈先下降后上升趋势。结果表明,真空干腌能提高氯化钠的渗透效率、腌肉的嫩度,降低腌肉的pH,而脉冲真空干腌能提高亚硝酸钠的渗透效率及腌肉的亮度。该研究对肉制品加工的快速腌制技术有一定参考价值。
The dry-curing process in traditional meat processing has such disadvantages as slow salt penetration and the resulting easy spoilage of cured meat. To develop the fast dry-curing technique for meat production, fresh pork was used as material, the effects of sodium chloride dosage (from 2% to 10%) and pulsed vacuum frequency (from 0 to 7 times every 4 hours) under atmospheric pressure, vacuum and pulsed vacuum on the sodium chloride and sodium nitrite penetrations, water content, shear force, pH and color difference of cured pork were studied, respectively. The results showed that when the dry-curing was conducted under atmospheric pressure or vacuum, the sodium chloride penetration and the shearing force increased as the sodium chloride dosage increased, but the water content, pH, and L* value decreased. In the range of the investigated sodium chloride dosages, the sodium nitrite penetrations, shear forces, pH, L* values, and a* values of the meat cured under vacuum were lower than those of the meat cured under atmospheric pressure. Moreover, as the pulsed vacuum frequency increased, the sodium chloride penetration only increased by 0.02%, however, the sodium nitrite penetration increased by 100%. The moisture content of cured meat decreased by 0.8%. The L* and a* values showed an increasing trend, and the b* value showed a first downward and then upward trend. These results suggested that the dry curing under vacuum could improve the efficiency of sodium chloride penetration, the tenderness and reduce the pH of the cured meat, and the dry-curing under pulse vacuum could improve the efficiency of sodium nitrite penetration and the brightness of the cured meat. This discovery has certain technical reference value for the development of fast dry-curing technology for meat processing.
[1] VARGAS-RAMELLA M, MUNEKATA P E S, PATEIRO M, et al.Evolution of volatile compounds during dry-cured deer loin processing[J].International Journal of Food Science and Technology, 2021.DOI:10.1111/ijfs.15255.
[2] BOSSE R, MÜLLER A, GIBIS M, et al.Recent advances in cured raw ham manufacture[J].Critical Reviews in Food Science and Nutrition, 2018, 58(4):610-630.
[3] 赵旭彤. 牛肉腌制中氯化钠扩散过程及其模拟研究[D].长春:吉林大学, 2021:2-3.
ZHAO X T.Study on diffusion process and simulation of NaCl in beef brining[D].Changchun:Jilin University, 2021:2-3.
[4] 言剑. 真空腌制技术及其在食品加工中的应用探微[J].食品安全导刊, 2015(30):135-136.
YAN J.Vacuum curing technology and its application in food processing[J].China Food Safety Magazine, 2015(30):135-136.
[5] WANG Z Y, XU W W, KANG N, et al.Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining[J].Meat Science, 2016, 113:132-138.
[6] DEUMIER F, TRYSTRAM G, COLLIGNAN A, et al.Pulsed vacuum brining of poultry meat:Interpretation of mass transfer mechanisms[J].Journal of Food Engineering, 2003, 58(1):85-93.
[7] RAMÍREZ N, VEGA-CASTRO O, SIMPSON R, et al.Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination[J].Journal of Food Process Engineering, 2021, 44(3):e13627.
[8] 张东, 李洪军, 李少博, 等.不同腌制方式对猪肉腌制速率及肉质的影响[J].食品与发酵工业, 2017, 43(12):88-92.
ZHANG D, LI H J, LI S B, et al.Effects of different treatments on curing rate and meat quality of pork[J].Food and Fermentation Industries, 2017, 43(12):88-92.
[9] TOMAC A, RODRÍGUEZ MALLO S, PEREZ S, et al.Vacuum impregnation in Merluccius hubbsi hake fillets brining.Effect on mass transfer kinetics, texture and colour[J].LWT-Food Science and Technology, 2020, 119:108892.
[10] BAKA R, KUNANOPPARAT T, RUNGCHANG S, et al.Reduction of the phosphate soaking time required for shrimp products using pulsed vacuum condition[J].Journal of Aquatic Food Product Technology, 2018, 27(7):795-802.
[11] 中国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 12457—2008食品中氯化钠的测定[S].北京:中国标准出版社, 2008.
General Administration of Quality Supervision, Inspection and Quarantine of the P.R.C., Standardization Administration of China.GB/T 12457—2008 Determination of sodium chloride in food[S].Beijing:China Standard Press, 2008.
[12] 中国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 9695.15—2008肉与肉制品水分含量测定[S].北京:中国标准出版社, 2008.
General Administration of Quality Supervision, Inspection and Quarantine o of the P.R.C., Standardization Administration of China.GB/T 9695.15—2008 Determination of moisture content in meat and meat products[S].Beijing:China Standard Press, 2008.
[13] 中国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 9695.5—2008肉与肉制品pH测定[S].北京:中国标准出版社, 2008.
General Administration of Quality Supervision, Inspection and Quarantine of the P.R.C., Standardization Administration of China.GB/T 9695.5—2008 Determination of pH in meat and meat products[S].Beijing:China Standard Press, 2008.
[14] 中华人民共和国卫生部. GB 5009.33—2010食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社, 2010.
Ministry of Health of The P.R.C.GB 5009.33—2010 National standard for food safety Determination of nitrite and nitrate in food[S].Beijing:China Standard Press, 2010.
[15] PINOTTI A, GRAIVER N, CALIFANO A, et al.Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride[J].Journal of Food Science, 2002, 67(6):2 165-2 171.
[16] WANG Z Y, XU W W, KANG N, et al.Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining[J].Meat Science, 2016, 113:132-138.
[17] GÓMEZ J, SANJUÁN N, ARNAU J, et al.Modeling of sodium nitrite and water transport in pork meat[J].Journal of Food Engineering, 2019, 249:48-54.
[18] GALVÃO MARTINS M, NUNES CHADA P S, DA SILVA PENA R.Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet[J].Food Research International, 2019, 120:407-414.
[19] CHEN X, LUO J, LOU A H, et al.Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods[J].Food Chemistry, 2021, 338:128138.
[20] 时海波, 诸永志, 陈晓, 等.碳酸氢钠联合超声波对羊肉嫩度及其肌动球蛋白含量的影响[J].食品与发酵工业, 2019, 45(22):220-227.
SHI H B, ZHU Y Z, CHEN X, et al.Effects of sodium bicarbonate combined with ultrasound on the tenderness and actomyosin content of lamb[J].Food and Fermentation Industries, 2019, 45(22):220-227.
[21] 高子武, 吴丹璇, 王恒鹏, 等.腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响[J].食品与发酵工业, 2021.DOI:10.13995/j.cnki.11-1802/ts.027285.
GAO Z W, WU D X, WANG H P, et al.Effects of curing processing on myofibrillar protein characteristics and water distribution of beef[J].Food and Fermentation Industries, 2021.DOI:10.13995/j.cnki.11-1802/ts.027285.
[22] 罗青雯, 刘成国, 周辉, 等.真空腌制与传统腌制加工过程中腊肉的品质变化[J].食品与机械, 2015, 31(2):56-62.
LUO Q W, LIU C G, ZHOU H, et al.Effect of vacuum curing and dry curing on quality change of dry-smoked meat during processing[J].Food and Machinery, 2015, 31(2):56-62.
[23] YANG H S, KANG S W, JOO S T, et al.Effects of salt concentration and drying time on the quality characteristics of pork jerky during dehydration[J].Korean Journal for Food Science of Animal Resources, 2012, 32(3):285-292.
[24] 章银良, 蔡亚玲, 庞丹洋.腌制对鹅肉肌动球蛋白二级结构的影响[J].食品工业, 2018, 39(1):3-7.
ZHANG Y L, CAI Y L, PANG D Y.Effects of salting on actomyosin secondary structure of goose muscle[J].The Food Industry, 2018, 39(1):3-7.
[25] HENRIOTT M L, HERRERA N J, RIBEIRO F A, et al.Impact of myoglobin oxygenation level on color stability of frozen beef steaks[J].Journal of Animal Science, 2020, 98(7):skaa193.
[26] FERNÁNDEZ-LÓPEZ J, SAYAS-BARBERÁ E, PÉREZ-ALVAREZ J A, et al.Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat[J].Color Research and Application, 2004, 29(1):67-74.
[27] 黄彩霞, 冯岗, 卢凌, 等.基于食品测色仪的肉色变化规律研究[J].食品安全质量检测学报, 2012, 3(6):627-632.
HUANG C X, FENG G, LU L, et al.Characteristics of meat color using food color measuring instrument[J].Journal of Food Safety and Quality, 2012, 3(6):627-632.
