干腌和湿腌对清酱肉理化及感官特性的影响

Effect of dry salting and wet salting on physic-chemical and sensory property of pickled sauced meat

研究了干腌和湿腌对清酱肉加工过程中的理化和感官特性的影响,测定了加工过程中清酱肉的pH、水分含量、水分活度、酸价、过氧化值(POV)、硫代巴比多酸(TBA)值及挥发性盐基氮(TVB-N)值等7种理化指标,并对最终产品进行了感官评定。结果表明:干腌法和湿腌法处理的清酱肉在生产过程中最低pH分别为:5.65、5.60;最终水分含量均为20%左右,水分活度为0.817、0.835;酸价、过氧化值和TVB-N值呈逐渐上升趋势;湿腌法的TBA值在风干10d时出现下降,干腌法则一直保持上升趋势。感官评定结果显示:湿腌法的产品组织状态优于干腌法,而干腌法的产品风味略好于湿腌法。本研究中,干腌法的产品脂肪氧化程度高于湿腌法,说明脂肪氧化在一定程度上可以促进清酱肉风味的形成。

The influence of two methods, dry salting and wet salting, of salting on physic- chemical and sensory property of pickled sauced meat was studied in this paper.The pH,moisture content,acidity value, peroxide value （POV） ,Thiobarbituric acid （TBA）value and Total volatile basic nitrogen （TVB-N）were determined during the processing of pickled sauced meat.The sensory evaluation had been carried out on the final product.The results showed that the lowest pH of pickled sauced meat with dry salting and wet salting during process was 5.65 and 5.60, respectively. Both of moisture contents were about 20%, A w was 0.817 and 0.835.Acidity value, Peroxide value and TVB- N increased gradually.The TBA value had kept rising in the way of dry salting, comparing with the reducing occurred at 10 days during wet salting.Sensory evaluation showed that the wet salting product had a better texture, but had flavor inferior to dry salting product. In this study, the degree of fat oxidation of dry salting product higher than wet salting product, showed that fat oxidation to a certain extent,could promote the formation of pickled sauced meat flavors.