不同烘干时间对猪肉脯水分分布与品质相关性的研究

Effect of different drying time on the relationship between water distribution and quality of dried pork slices

本研究主要探讨了60℃烘干条件下,不同烘干时间(2、3、4、5 h)对猪肉脯水分分布及品质变化的影响。分别测定了猪肉脯的出品率、剪切力、水分活度、水分含量、颜色、T_2弛豫时间和感官评分,并结合主成分分析(PCA)探讨了它们之间的相关性。研究结果表明,烘干使猪肉脯的出品率、水分活度、水分含量、b*显著降低(p<0.05);L*、a*和剪切力显著增加(p<0.05),并在烘干时间4 h时,感官评分最高(p<0.05)。PCA结果表明,T_21、T_23的变化与猪肉脯水分活度、水分含量和出品率之间存在正相关的线性关系,与剪切力呈负相关性。结论:不同烘干时间对猪肉脯品质的影响主要是由于肉中水分的迁移引起的。

The effect of different drying time（2,3,4,5 h）on water distribution and the quality of dried pork slices at 60℃ were mainly investigated in this paper. The yield, shear force, water activity, moisture content, color, T2 relaxation time and sensory properties were measured respectively,and the principal component analysis（PCA） was used to estimate their correlations.The results showed that with the increasing the drying time ,the yield ,water activity, moisture content, b＊ - value were decreased significantly （ p 〈 0.05 ）, while the L＊ - value, a＊ - value and shear force were significantly increased （p 〈 0.05）, the best sensory valuation was acquired at 4 h （ p 〈 0.05 ）.The PCA results suggested the positive linear correlations were obtained among the variation of T21 ,T23 ,water activity, water content and yield of dried pork slices, and negatively correlated with shear force.The results indicated that the influence of different drying time on dried pork slices quality mainly related to water migrating in meat.