摘要
本研究将新鲜猪里脊肉进行腌制、真空包装、-20℃冻结处理后,进行低温预熟,以猪里脊肉汁液损失率和质构特性为指标,探究了腌制温度、腌制时间、复合磷酸盐添加量对猪里脊肉预熟品质的影响,并选各因素合适的取值范围进行正交试验,得出最优腌制方案为:腌制温度15℃,腌制时间6h,复合磷酸盐添加量0.18%。在此条件下,猪里脊肉预熟过程的汁液损失率约为14.0%,硬度约为5721.073g。
After processed fresh pork tenderloin in the methods of curing,vacuum packaging,freezing in-20℃,and low temperature pre-cooked,this research explored the effects of curing temperature,curing time,the percentage of composite phosphate on curing quality of pork tenderloin.While main ranges of influence were selected to do orthogonal experiments.As the results suggested,the best outcome came out with curing temperature 15℃,curing time 6 hours and composite phosphate percentage 0.18%.however,during the process,the sample lost 14%of its juice,and hardness of the sample was approximately 5 721.073 g.
作者
郑旭
柏先泽
侯爱香
李宗军
程铭
ZHENG Xu;BAI Xian-ze;HOU Ai-xiang;LI Zong-jun;CHENG Ming(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincal Engineering and Technology Research Center for Fermented Food,Changsha 410128,China)
出处
《绿洲农业科学与工程》
2018年第1期11-16,共6页
Oasis Agriculture Science and Engineering
基金
湖南省科技计划重点研发项目(2016NK2038)
公益性行业(农业)科研专项(201303082)
湖南农业大学东方科技学院青年科学基金项目(16QNZ12)
湘潭市科技计划重点项目(S2016N0012)。
关键词
里脊肉
腌制
汁液损失率
复配磷酸盐
Pork tenderloin
Cure
Loss rate of juices
Composite phosphate
