粉蒸肉质构特性的研究

Study on Texture Characteristics of Steamed Pork Bacon with Rice Powder

研究了酱油、水、食盐、白糖、腌制时间、蒸煮时间对粉蒸肉质构特性的影响。结果表明,酱油对带皮肥肉的弹性、凝聚性、回复性影响较小;水是影响带皮肥肉的凝聚性、耐嚼性和无皮肥肉的弹性和耐嚼性的主要因素;食盐主要影响带皮肥肉的凝聚性和无皮肥肉的回复性;白糖是影响无皮肥肉的硬度、回复性的主要因素;腌制时间主要影响带皮肥肉的硬度、耐嚼性和无皮肥肉的回复性;蒸煮时间是影响带皮肥肉弹性、凝聚性、无皮肥肉弹性、回复性的主要因素。酱油、腌制时间、蒸煮时间对瘦肉的弹性影响较小,加水量对瘦肉的回复性影响较小。除加水量以外的五个因素变化时,瘦肉的硬度差异显著(p<0.05)。

The effects of soy sauce, water, salt, sugar, sousing time and steaming time on the texture characteristics of steamed pork bacon with rice powder were investigated. The results showed that soy sauce has little influence on springing, cohesiveness and resilience of fat meat with skin; water is the main factor affecting cohesiveness and chewiness of fat meat with skin and springing and chewiness of skinless fat meat; salt mainly affects cohesiveness of fat meat with skin and resilience of skinless fat meat; ...