解冻、腌制方法对猪肉及香肠品质的影响

Influence of different thawing and salting process on quality of pork and sausage

中文关键词:  解冻  腌制  品质  猪肉  香肠

英文关键词:thaw  salt  quality  pork  sausage

中文摘要:

      目的 研究解冻方式、腌制条件对猪肉及香肠品质的影响。方法 冷冻猪肉分别采用微波、流水、室温、低温解冻, 采用4 ℃和10 ℃干腌法、湿腌法腌制, 以解冻损失率、蒸煮损失率、剪切力、加压失水率、色泽评价猪肉及香肠品质。结果 流水解冻与低温解冻解冻损失率较低, 低温解冻蒸煮损失率最低, 解冻的猪肉剪切力显著高于新鲜猪肉, 常温解冻猪肉剪切力最低, 而流水解冻猪肉加压失水率最低; 干腌与湿腌对猪肉L*值影响不显著, 干腌法腌制猪肉a*值、b*值高于湿腌法腌制猪肉, 随着温度升高, 干腌法腌制猪肉a*值降低, b*值增加, 而湿腌法腌制猪肉a*值、b*值均降低; 采用干腌法加工的香肠其水分含量、剪切力低于湿腌法, 而蒸煮损失率高于湿腌法。结论 流水解冻与低温解冻有利于保持猪肉品质, 4 ℃干腌法加工香肠品质较高。

英文摘要:

      Objective To investigate the influence of different thawing and salting process on quality of pork and sausage. Methods Frozen pork was thawed by microwave, running water, room temperature and low temperature, respectively. They were salted by dry salting and wet salting at 4 ℃ and 10 ℃. Thawing loss rate, cooking loss rate, shearing force, pressurized water loss rate and colour value of pork and sausage were analyzed, respectively. Results The thawing loss rate was low in the thawed pork by running water and low temperature. The cooking loss rate of thawed pork at low temperature was the lowest. The shearing force of thawed pork was significantly higher than that of fresh samples, and the shearing force of thawed pork by room temperature was the lowest. The pressurized water loss rate of thawed pork in running water was the lowest. Dry salting and wet salting had not obvious influence on the L* value of curing pork. The values of a* and b* of salted pork by dry salting were higher than those of salted pork by wet salting. With the increase of temperature, the a* value of salted pork by dry salting reduced, and the b* value increased. However, a* value and b* value of salted pork by wet salting decreased. Sausages processed by dry salting had lower moisture content and shearing force than those by wet salting, while cooking loss rate was higher than that of wet salting. Conclusions Water thawing and low temperature thawing help to keep the quality of pork, and the character of sausage processed by drying salting at 4 ℃ is better.