滚揉腌制参数对速冻卤肉品质影响

Effect of knead-salting parameters on the quality of quick-frozen stewed meat

研究以猪肉为原料,探究滚揉真空度、滚揉时间对速冻卤肉出品率、质构特性和营养成分等的影响。结果显示:增加滚揉真空度,腌制吸收率、出品率先增加后减少,卤肉水分、盐分含量逐渐增加(p<0.05),蛋白质、脂肪、硬度、咀嚼性、胶粘性逐渐降低(p<0.05),对卤肉灰分含量、弹性、凝聚性无显著影响(p<0.05)。延长滚揉时间,腌制吸收率、出品率、水分、盐分、脂肪、灰分、硬度、弹性、咀嚼性、胶粘性先增加后减少(p<0.05),蛋白质含量逐渐降低(p<0.05),对凝聚性影响不显著(p<0.05)。

The pork was taken as the raw material. The effect of kneading vacuum degree and- kneading meat was time onproduction rate, textural characteristics and nutrition content of quick - frozen stewed explored. The result showed： vacuum degree was increased, then the salting absorption rate and production rate first increased and then decreased, the moisture and sah content of stewed meat grad- ually increased （ p 〈0. 05 ）, the protein content, fat content, hardness, chewiness and adhesiveness gradually decreased （ p 〈0. 05 ）, and it had no significant effect on the ash content, elasticity andgummi- ness of stewed meat （ p 〈0. 05 ）. With the extension of kneading time, the salting absorption rate, production rate, moisture, sah content, fat content, ash content, hardness, elasticity, chewiness and adhe- siveness first increased and then decreased （ p 〈 0. 05 ）, protein content gradually decreased （ p 〈0. 05 ）, and it had no significant effect on gumminess （ p 〈0. 05 ）.