不同干燥方式对藏猪肉干品质的影响

Effect of different drying methods on the quality of Tibetan dried pork meat

以藏猪肉为原料,用微波干燥技术和热风干燥加工藏猪肉干,经组织状态、色泽、风味等进行感官评价,以及含水量、细菌总数的检测和对贮藏性的影响实验,比较不同干燥工艺对藏猪肉干品质的影响。实验研究表明,微波干燥肉干比热风干燥肉干色泽更漂亮、咀嚼性更好,在37℃条件下,经30d贮藏实验,表明有较好的耐贮藏性。

Tibetan pork was taken as the raw material, and microwave drying technology and hot - air drying were used to process Tibetan dried pork meat. The sensory evaluation including the structural state, color and flavor and others, water content, and the experiments of total bacterial count detection and its effect on storage were conducted. The effect of different drying technology on the quality of Tibetan dried pork meat was compared. The results showed that, compared with hot - air drying dried pork meat, microwave drying dried pork meat had better color and chewiness. At 37 ℃, 30 d storage experiment showed that it had better storability.