低温猪肉火腿肠降盐工艺探究

Salt-reducing technology for pasteurized pork hams and sausages

为探究低温猪肉火腿肠的有效降盐工艺,在加工过程中,对腌制前的肉糜进行超高压处理,而后采用优化低盐腌制配方腌制,以感官评分、质构特性、肉糜乳化稳定性、色差、凝胶保水性、蒸煮损失及风味物质分析等为考察指标,确定降盐工艺参数。优化得到的工艺条件为:腌制前肉糜的超高压条件为200 MPa保压10 min,低盐腌制配方为0.12%NaCl,1%KCl,1%乳酸钾,1%抗坏血酸钙,0.9% L-赖氨酸,0.9% L -精氨酸,0.25%生姜粉。该工艺中的低盐优化配方将产品中的钠含量降至118 mg/100 g,符合国标关于低盐声称的标准(≤120 mg/100g ),超高压处理有效促进低盐凝胶体系的构建,弥补低盐对产品品质的不良影响,2种工艺结合使用,使最终产品具有良好的品质。

The objective of this study was to explore an effective salt-reducing technology for pasteurized pork hams and sausages. Based on the traditional processing technology,raw minced meat was treated by ultra-high pressure before curing,followed by curing with a low-salted pickling formula. The best salt-reducing technology was evaluated by sensory evaluation,texture characteristics,meat emulsion stability,color difference,water-holding capacity of the gel,cooking loss,and flavor analysis. It was found that treated the pork hams and sausages at 200 MPa for 10 min before curing,and cured with 0.12% NaCl,1% KCl,1% potassium lactate,1% calcium ascorbate,0.9% L-lysine,0.9% L-arginine,and 0.25% ginger powder had the best results. The sodium content of the pork hams and sausages decreased to 118 mg/100g,which was in line with the national low sodium standard (≤120 mg/100 g). Ultra-high pressure treatment effectively promoted the construction of low-salt gel system,which counteracted the adverse effects of low salt on product quality. Therefore,the combination of these two processes gives the final product a good quality and can be used as an effective salt reduction strategy.