真空和热风干燥对猪肉干品质的影响

Effect of Vacuum Drying and Hot Air Drying on the Quality of Dried Pork

通过测定真空干燥和热风干燥条件下猪肉干的水分含量、色泽、剪切力、质构、肌红蛋白含量及血红素铁等指标,研究不同干燥方式对猪肉干品质的影响。结果表明,真空干燥可以加快猪肉干的水分蒸发,缩短干燥时间;L^(*)值、a^(*)值、b^(*)值和血红素铁含量随着干燥时间的延长变化显著(P<0.05),且真空干燥组均大于热风干燥组;同一干燥时间,真空干燥显著降低了猪肉干的剪切力和硬度,提高了弹性和咀嚼性(P<0.05),使其呈现良好的质构特性。感官评分结果表明,真空干燥猪肉干的得分均高于热风干燥,且在干燥时间为80 min时,得分达到最高,为8.9分。因此,真空干燥可以改善猪肉干的品质特性,使其呈现较好的感官特性,为猪肉干制品的开发提供技术参考。

The effects of different drying methods on the quality of dried pork are studied by measuring the moisture content,color,shear force,texture,myoglobin content and heme iron of dried pork under the conditions of vacuum drying and hot air drying.The results indicate that vacuum drying could accelerate the moisture evaporation of dried pork and shorten the drying time.L^(*) value,a^(*) value,b^(*) value and heme iron content change significantly with the extension of drying time(P<0.05),and the values of vacuum drying group are higher than those of hot air drying group.Under the same drying time,vacuum drying significantly reduces the shear force and hardness of dried pork,and improves the elasticity and chewiness(P<0.05),which eventually leads to good texture properties.Sensory score results show that the scores of dried pork prepared by vacuum drying are higher than those of dried pork prepared by hot air drying,and the score reaches the highest when the drying time is 80 minutes,which is 8.9 points.Therefore,vacuum drying can improve the quality characteristics of dried pork and make it present better sensory characteristics,which provides technical reference for the development of dried pork products.