超声波处理对咸肉腌制影响的初步研究

A Primary Study on the Influence of Ultrasound on Curing Processing of Preserved Pork

研究了超声波处理对咸肉腌制的影响。试验表明,在一定浓度的食盐液中采用功率密度为0.68W/cm2超声波处理3h能破坏鲜肉的组织结构,加快食盐的渗透速度,腌制期间超声波组比对照组提前2 d达到腌制平衡。色泽方面,超声波处理导致前期L值低于对照,但成品中L值基本相同,约为33.5;a值先下降后上升,比对照提前2 d接近成品终点值。超声波处理能促进蛋白质的分解,食盐则对蛋白质的分解起抑制作用。此外,腌制期间挥发性盐基氮的含量超声波处理组低于对照组,高浓度食盐组低于低浓度组。

The influence of ultrasound on the curing of salted pork was studied. The results showed that the structure of pork muscle tissue was partly destroyed after treating with ultrasound at 0.68 W/cm^2 of power density for 3 h, thus increased the speed of the salt balance. And the salt - osmotic equilibrium of ultrasound group reached 2days earlier than the control one. In coloring, although ultrasound group had a lower L-value, L-value of finished product were similar,which was about 33.5; A-value declined at the beginning, then it went up. And A-value of ultrasound group was 2days earlier in approaching to the finished product than the control group. Ultrasound increased the speed of proteolysis; while salt decreased the speed of proteolysis. Furthermore, the volatile base nitrogen value in ultrasound groups were lower than in the control group during the curing;and salt can inhibit microbe activity,which led to a lower volatile base nitrogen in groups with higher salt concentration than that of the one with lower salt concentration.