超声波协同氯化钙对油炸猪肉片嫩度和感官品质的影响

Effect of Ultrasonic and Calcium on the Sensory Quality of Fired Sliced Pork

探讨不同超声波强度协同不同浓度Ca Cl2溶液对油炸猪肉片的嫩度和感官品质的影响。以质构、剪切力、水分含量、感官评定为测定指标,肉片经预处理、挂糊、油炸、冷却、复炸后测定肉制品的各个指标。结果表明:单独使用超声波或氯化钙对肉片的嫩度、水分含量、感官影响都不明显,超声强度180w/m2协同Ca Cl210%对肉片质构影响最大,硬度下降了34%,粘度增加40%;超声强度180w/m2协同Ca Cl210%实验组的肉片剪切力比对照组下降了10.61N;超声强度180w/m2协同Ca Cl210%的肉片水分含量增加23.31%;超声强度200w/m2协同Ca Cl25%感官评定的总分最高为62分。

Effects of combined ultrasonic and calcium on the quality of fried pork slices are analyzed in terms of structure ,shear force ,water content ,and sensory quality after the pork has undergone the processes of pre-pro-cessing,batter-coating,frying,cooling and re-frying.The findings suggest that neither ultrasonic nor calcium chloride works alone on the tenderness ,water contents and sensory evaluation of the meat ,and that ultrasonic strength 180 w/m2 doubled by CaCl 2 10%exerts the biggest influence on meat quality （ hardness decreased by 34%,viscosity increased by 40%,shear force reduced by 10.61N,and water contents raised by 23.31%）.Ul-trasonic strength 200w/m2 together with CaCl2 5% has the highest total score stand at 62 points in terms of sensory evaluation .