摘要
滚揉是很多肉制品,特别是西式火腿生产过程中必不可少的一道工序,具有促进发色、加快腌制、改善质构等作用。文中通过色差仪、发色率、肌红蛋白含量的测定结合感官评定,对猪肉腌制过程中色泽受不同滚揉工艺处理的影响作了初步研究,发现猪后腿肉各项色泽指标发生了显著的变化。其中加压滚揉腌制时间比传统的真空滚揉腌制时间降低了33.3%,时间由传统的真空滚揉腌制12h缩短至加压滚揉腌制8h,使得猪后腿肉的色泽达到了传统工艺水平。
Many meat products, in particular the production of western-style ham will adopt a rolling massage technique which can promote hair color,speed up the curing and improve the texture and so on.In this study,the pork color during pickling by different tumbling crafts was analyzed employing color difference meter, hair color rate,myoglobin content. The results showed that the color of the pork changed significantly. Pickling time by pressure-increasing tumbling craft reduced by 33.3% comparing to the traditional vacuum tumbling craft. 8h pressure-increasing tumbling made the color of pork reach after the level of the traditional crafts while traditional vacuum tumbling craft needed 12h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期125-128,共4页
Science and Technology of Food Industry
基金
江苏省科技厅科技转化项目
关键词
滚揉
猪肉
腌制
色泽
tumbling
pork
pickling
color
