调理肉制品工艺参数优化及低温放置过程中品质变化研究

Optimization of Process Parameters of Prepared Meat Products and Study on Quality Changes During Low-temperature Storage

为得到调理肉制品的最佳工艺参数,阐明调理预制品在低温放置过程中的品质变化机理。运用模糊数学原理,采用上浆工艺,将调理猪肉片熟制后的感官品质数学抽象量化,以量化后的感官品质为指标,采用D-最优混料设计法建立原料配方与感官品质之间的回归模型,优化调理肉制品的上浆工艺参数。同时将调理肉制品在4℃环境放置7 d,每隔24 h对预制好的猪肉进行滑油熟制,对pH、放置失水率、质构,微观结构、蛋白聚集进行分析,探究调理预制品在低温放置后的品质变化影响。结果表明,当猪肉片与浆料之间的比例为5∶1时,加水量65.1%、食盐7.9%、淀粉14.2%、蛋清12.7%,调理猪肉片预制品经过滑油后再贮藏效果最佳。随着放置期的延长,调理后的猪肉片的优势更突显于普通猪肉。调理后的猪肉片在放置72 h内进行滑油熟制,猪肉片的各项机理指标趋势稳定,上浆调理工艺可一定程度上延长猪肉的贮藏时间,且在放置及熟制后可获得相对较低的失水率、硬度、剪切力、咀嚼性,一定程度上保证了猪肉片的嫩度与多汁性。建议生产者选用猪肉的最佳上浆调理工艺后,在0~4℃环境下72 h内进行真空、速冻等食品保藏方法,以保证放置再加工后猪肉片的最佳品质,为团餐及中央厨房等产品研发提供了理论依据。

In order to obtain the optimal process parameters of prepared meat products, the quality change mechanism of prepared meat products in the process of low-temperature storage is clarified. Using fuzzy mathematics principle and sizing process, the sensory quality of cooked prepared pork slices is mathematically quantified abstractly. Taking the sensory quality after quantification as the index, the regression model between raw material formula and sensory quality is established by using D-optimal mixing design method to optimize the sizing process parameters of prepared meat products. At the same time, the prepared meat products are placed at 4 ℃ for 7 days, and the prepared pork is cooked in oil every 24 h. The pH, water loss rate, texture, microstructure and protein aggregation of the prepared meat products are analyzed to explore the influence of the quality changes of prepared meat products after being placed at low temperature. The results show that when the ratio of pork slices and slurry is 5∶1, adding water 65.1%, salt 7.9%, starch 14.2%, egg white 12.7%, the advantages prepared pork slices after oil storage has the best effect. With the prolonging of storage period, the advantages of prepared pork slices are more prominent than the ordinary pork slices. The prepared pork slices are cooked with grease within 72 hours. The trend of various mechanism indicators of the pork slices is stable, and the sizing process can prolong the storage time of pork to a certain extent, and obtain relatively low water loss rate, hardness, shear force and chewiness after placing and cooking,which ensures the tenderness and juiciness of pork slices to a certain extent.It is suggested that the producers choose the best sizing and preparation technology of pork,and conduct the food preservation methods such as vacuum and quick-freezing within 72h at 0~4 ℃ to ensure the best quality of pork slices after placing and reprocessing,which has provided a theoretical basis for the research and development of group meals and central kitchen products.