添加油脂对重组肉干硬度和持水性的影响

Effect of fat addition on hardness and water holding capacity of restructured meat

采用重组成型的方法制作中式肉干产品,研究不同油脂添加量(0%、3%、6%、9%和12%)对重组肉干产品硬度的影响,并拟合不同样品的解析等温线,分析添加油脂对产品持水性的影响。结果表明,样品在55℃干燥24 h时,添加的油脂能够阻碍水分的扩散,从而提高产品的含水量,降低产品的硬度值;同时通过对六种常用模型的非线性拟合,得出GAB模型获得了重组肉干产品的解析等温线;该等温线表明,恒定某一aW,随着油脂添加量的增加,产品的干基含水量先降低后增加,说明油脂的增加有促进水分游离的作用,而高油脂的添加可能会通过油膜层的形成来减少水分的挥发。

The effects of oil level（0%,3%,6%,9% and 12%） on the hardness and water holding capacity of Chinese-style restructured meat were investigated. Desorption isotherms of restructured meat were determined.Results showed that adding oil could hinder the diffusion of water at 55 ℃ 24 h,meanwhile increase the water content of products,further to reduce the hardness of the product. Non-linear regression analysis was used to evaluate the fitness of the six commonly used models based on the experimental data,and to determine the best models and their parameters. The GAB model was chosen as the best fitted one for desorption isotherms of restructured meat. At a constant aW,the product of dry basis moisture content increased after decreaseing with the addtion of oil. This phenomenon illustrated that adding oil could promote oil water separation,however the high oil through the oil film might reduce the volatilization of water.