摘要
为了明确脉动压力作用下新疆风干牛肉在腌制过程中盐分传质动力学过程,以牛肉为原料,采用不同脉动压力(100、120、140、160、180 kPa)在浓度为6.5%(w/w)的盐水中对牛肉(5 cm×5 cm×20 cm)进行腌制,通过测定腌制过程中牛肉的总质量、盐分含量变化量和水分含量变化量,以期获得牛肉在不同脉动压力条件下的传质动力学数据,获得最佳的腌制条件。结果表明:脉动压力和腌制时间在牛肉腌制过程中对物质的传质变化有显著影响(p<0.05)。牛肉总质量和盐分含量变化量均随脉动压力增加而增加(p<0.05);水分含量变化量在100 kPa时随着腌制时间延长而减少,其他压力条件下表现为增加;NaCl扩散速率(De)随着压力增加而增加;不同压力条件下,随着腌制时间的延长,牛肉的持水力逐渐降低,硬度逐渐增加;腌制结束后,牛肉肌原纤维蛋白都有不同程度的降解,且随着脉动压力的增加,降解程度增加。本研究明确了脉动压力对腌制风干牛肉盐分的传质规律,为风干牛肉工业化生产提供理论基础。
In order to verify the kinetics of salt mass transfer during the pickling process in Xinjiang under the condition of pulsating pressure, Xinjiang dried beef was used as raw material and beef( 5 cm× 5 cm× 20 cm)was marinated in saline at a concentration of 6.5 % (w/w) using different pulsating pressures ( 100,120,140,160 and 180 kPa ). The total mass, salt and water content of the beef were determined in order to obtain the mass transfer kinetical data of the beef under different pulsating pressure conditions, and the optimum condition was obtained.The results showed that both the pulsating pressure and the curing time significantly affected the mass transfer of the material in the process of decoction(p 〈 0.05 ).The total mass and salt content of the beef increased with the increase of the pulsating pressure.The moisture content was decreased at 100 kPa, under other pressure conditions increased with the increase of pressure. The NaC1 diffusion rate ( De ) increases with increasing pressure. Under different pressure conditions, the water holding capacity of beef decreased gradually and the hardness increased gradually with the prolongation of the pickling time of beef. After the curing was finished, myofibrillar proteins of beef had different degrees of degradation, and with the increase in pulsating pressure, the greater the degree of degradation. The law of mass transter of salted bear with pulsating pressure was clarified in this experiment, which would provide a theoretical basis for the industrialization of died beef.
作者
吴师师
李宇辉
郭安民
刘成江
韩冬印
王俊钢
李应彪
WU Shi-shi1 ,LI Yu-hui2'3, GUO An-min2'3, LIU Cheng-jiang2'3, HAN Dong- yin4 , WANG Jun- gang2' J' * , LI Ying- biao7' *(1.College of Food Science and Technology, Shihezi University,Shihezi 832000, China; 2.Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China ; 3.Key Laboratory of Agro-Produets Processing,Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China ; 4.Yurun Food Limited Company of Xinjiang, Shihezi 832000, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第6期31-37,共7页
Science and Technology of Food Industry
基金
新疆生产建设兵团工业科技攻关与成果转化项目(2015AB023)
关键词
风干牛肉
腌制
脉动压力
传质动力
dry- cured beef
curing
pulse pressure
mass transfer dynamics