不同腌制时间对调理猪肉干品质特性的影响

Effects of different pickling time on the quality of conditioned pork jerky

为明确高品质调理猪肉干产品的适宜腌制条件,该文以宰后成熟24 h的三元杂交猪背最长肌为研究对象,未腌制组为空白对照,对不同腌制时间(1、3、7、12、24 h)下猪肉蛋白的热力学性质,以及调理猪肉干的关键品质指标进行了测定。结果表明,随着腌制时间的延长,肌球蛋白头部、尾部和肌动蛋白的变性热焓值(ΔH_(1)、ΔH_(2)、ΔH_(3))均显著降低(P<0.05)。7 h腌制组的调理猪肉干的干燥速率最快,与蛋白质热稳定性结果一致。腌制处理对调理猪肉干的保藏特性、质地和色泽具有明显改善作用,其中7、12 h腌制组的调理猪肉干水分活度(water activity,Aw)和剪切力较低,而L^(∗)值、a^(∗)值及感官得分较高,表现出更好的感官特性。偏最小二乘回归分析显示,7、12 h腌制组样品与感官属性的相关性较高,且Aw、水分含量、T_(max3)、ΔH_(2)、ΔH_(3)和剪切力等指标对调理猪肉干的品质特性具有较大的贡献度。综合比较,推荐腌制7~12 h的猪肉进行调理猪肉干的加工。

To optimized the pickling conditions for high-quality pork jerky products,paper took the longissimus dorsi muscle of threeway hybrid pigs aged 24 h after slaughter was used as raw materials to prepared the pickled pork.Thermodynamic properties of pork protein under different pickling time(1,3,7,12,24 h)and the key quality indicators of conditioned pork jerky were determined.The results showed that the denaturation enthalpy of myosin head,tail and actin(ΔH_(1),ΔH_(2),ΔH_(3))were significantly reduced with the increase of pickling time(P<0.05).The drying rate of the conditioned pork jerky of the 7 h pickled group was the fastest,which was consistent with the result of protein thermal stability.The pickling treatment had a significant effect on the improving of the preservation characteristics,texture and color of conditioned pork jerky.Among which,the water activity(Aw)and shear force of conditioned pork jerky of the 7 and 12 h pickled group were lower.However,the L^(∗)value,a^(∗)value and sensory score were higher,which showed a better sensory characteristic.Partial least-squares regression(PLSR)analysis showed that the 7 and 12 h pickling group had a high correlation of the sensory attributes.Meanwhile,the Aw value,moisture content,T_(max3),ΔH_(2),ΔH_(3) and shear force has a great contribution to regulate the quality characteristics of conditioned pork jerky.Comprehensive comparison,pork pickled for 7-12 h chosen to produce conditioned pork jerky was recommended.