摘要
了解低盐腌制对腌肉品质的影响,以金华火腿和咸肉为参照,采用L16(45)正交实验,探讨了食盐、蔗糖和乳酸盐的添加量、腌制时间、脱水率对腌肉水分活度、蛋白质降解、颜色及质构的影响,结果表明,腌肉最优工艺条件为:食盐添加2.8%,白糖添加2%,乳酸盐添加5%,7℃腌制12d,15℃脱水39%。蔗糖和乳酸盐代替部分食盐进行低盐腌制可有效降低腌肉食盐含量和硬度,而不影响腌肉蛋白降解及贮存性。
With ham and bacon as a reference,the effect of salt,sugar,sodium lactate,curing time and dehydration rate on water content,water activity（Aw）,degraded products of protein,color and texture properties of salted meat were determined through orthogonal design L16（45）for understanding the effect of low salt curing on quality of salted meat.The results showed that the optimal condition are adding 2.8% salt,2% sugar,5% sodium lactate,curing 12 days at 7℃ and dehydrating 39% at 15℃.In addition,sugar and sodium lactate instead of some salt can effectively reduce salt content and hardness when curing,without affecting protein degradation and storage of salted meat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期134-136,共3页
Science and Technology of Food Industry
基金
义乌市科技攻关项目(2009-G2-01)
关键词
腌肉
低盐
品质
水分活度
颜色
质构
salted meat
low-salt
quality
water activity
color
texture
