品质改良剂的配比及其对猪肉脯贮藏特性的影响

Optimization of quality improver and its effect on the storage characteristics of dried pork slice

以水分含量和水分活度为评价指标,通过单因素和L9(34)正交试验,确定乳酸钠、甘油、山梨糖醇和海藻糖4种品质改良剂在猪肉脯中的最适添加比例,按此配方制成猪肉脯,贮藏在20℃条件下,分别在贮藏的0、15、30、45、90、120、150、180 d取样测定产品的水分含量、水分活度、红度值、细菌总数和霉菌数,分析其在贮藏过程中的品质变化。试验结果表明:猪肉脯加工中分别添加0.16%乳酸钠、2%甘油、0.015%山梨糖醇、1%海藻糖时,产品水分含量为16.79%,此时水分活度为0.677。产品在20℃贮藏过程中,霉菌数和细菌总数符合国标要求,水分含量、水分活度和红度值逐渐降低,结合感官评价确定产品的保质期为90 d,此时水分含量为25.8%,水分活度为0.778,红度值为19.8。

Taking water content and water activity as evaluation indexes,the optimum proportion of sodium lactate,glycerin,sorbitol and trehalose in preserved pork was determined by single factor and L9(34)orthogonal test.The dried pork slice was prepared according to the formula and then stored at 20℃for 0,15,30,45,90,120,150 and 180 days.The water content,water activity,red value,total bacteria and mould number of the dried pork slice were determined,and the quality changes during storage were analyzed.The results showed that when 0.16% sodium lactate,2% glycerol,0.015% sorbitol and 1% trehalose were added in the processing of preserved pork,the moisture content of the product was 16.79%,and the water activity of the product was 0.677.During storage at 20℃,the number of moulds and total bacteria accorded with the national standard.The moisture content,water activity and red value gradually decreased.The shelf life of the product was 90 days,which was determined by sensory evaluation.At this time,the moisture content was 25.8%,the water activity was 0.778,and the red value was 19.8.