不同腌制方式对猪肉食用品质的影响

Effect of Rolling Marinade on the Quality of Pork Products

为缩短腌制时间成本,提高肉品食用品质,寻找更适宜工业化的腌制手法。试验以猪里脊肉作为腌制样品,分别探究静态变压腌制、真空滚揉腌制及脉动真空滚揉腌制3种腌制方式对猪里脊肉片腌制效果、保水能力、嫩度、保水蛋白以及感官品质的影响。结果得出:脉动真空滚揉腌制效果最好(P<0.05),经脉动真空滚揉腌制后猪里脊肉的L*值显著提高、a*值、b*值有所降低,肉品的色泽有所改善,嫩度及保水性显著提高,感官品质最好(P<0.05),说明真空与滚揉腌制处理更有助于腌制液进入到细胞内,同时可以使得肉品纤维断裂。但脉动真空腌制的时间应控制在4 h,这有助于提高腌制效果,节约时间成本。经相关性分析得出:各检测指标间的相关度较好;可用水分含量、腌制液吸收率、蒸煮损失表征肉品的保水能力,可用盐含量及腌制液吸收率表征腌制效果;可用剪切力、MFI及盐溶蛋白表征肉品的嫩度。

In order to reduce the curing time and improve the quality of meat,a more suitable industrial curing method was sought.In this experiment,the effects of static pressure marination,vacuum tumbling marination and pulsating vacuum tumbling marination on the water retention capacity,tenderness,water retention protein and organoleptic quality of pork loin slices were investigated using pork loin as marination samples.The results showed that the pulsating vacuum tumbling marinade had the best effect (P<0.05),and the pulsating vacuum tumbling marinade significantly increased the L* value,reduced the a* and b*values,improved the colour of the meat,significantly increased the tenderness and water retention,and had the best organoleptic quality (P<0.05),indicating that the vacuum and tumbling marinades helped the marinade to enter the cells,and at the same time could break the meat fibres.However,the duration of pulsed vacuum marination should be limited to 4 h to help improve the marination effect and save time and cost.The correlation analysis shows that the correlation between the various tests is good;the moisture content,the absorption rate of the marinade and the cooking loss can be used to characterise the water retention capacity of the meat,the salt content and the absorption rate of the marinade can be used to characterise the curing effect;the shear force,MFI and salt soluble protein can be used to characterise the tenderness of the meat.