摘要
以精选猪后腿肉的股四头肌为主要原料,研究2种滚揉方式即连续滚揉和间歇滚揉(滚揉15 min,暂停15 min),4种有效滚揉运行时间(4、6、8和10 h)对猪肉火腿系水性(蒸煮损失率、压榨失水率、杀菌失水率)、质构特性(硬度、弹性、内聚性和咀嚼度)、色泽和感官品质的影响。结果表明:滚揉方式对猪肉火腿的蒸煮损失率无显著性影响,连续式滚揉制得的猪肉火腿的压榨失水率和杀菌失水率显著大于间歇式滚揉制得的,而间歇式滚揉制得的火腿的系水性则优于连续式滚揉制得的。间歇式滚揉制得的火腿的咀嚼度、亮度值(L*)显著大于连续式滚揉的。滚揉方式对其他质构指标和红度值(a*)影响不大。间歇式滚揉所制得的火腿的感官总接受性分值大于连续式滚揉制得的。短时间滚揉(4 h)或长时间滚揉(10 h)均不利于火腿保水和质构的改善。当滚揉时间为8 h时,火腿的蒸煮损失率和杀菌失水率均最小,系水性最好,同时具有最好的质构特性、红度值及感官品质。采用间歇式滚揉,有效滚揉运行时间为8 h(总时间16 h,滚揉15 min,暂停15 min)时,猪肉切片火腿具有最好的品质。
The effects of two tumbling methods（continuous tumbling and intermittent tumbling）and four effective tumbling times（4,6,8,and 10 h）on porcine sliced ham quality characteristics were investigated.The hams were made of Quadriceps femoris from pork hind leg muscle and properties of porcine sliced ham were determined by measuring water binding capacity（i.e.,cooking loss（CL）,expressible moisture（EM）,pasteurization water loss（PWL））,textural characteristics,color and sensory qualities.The results showed that tumbling method had no significant effect on CL,and the hams manufactured by continuous tumbling showed significantly higher EM and PWL in comparison to the samples manufactured by intermittent tumbling.The water binding properties of the hams produced by intermittent tumbling method were better than those hams made by continuous tumbling method.The hams manufactured by intermittent tumbling exhibited remarkably greater chewiness and higher lightness（L＊）than hams produced by continuous tumbling,and tumbling method had no significantly effect on other texture characteristics parameters and redness（a＊）.The overall acceptability sensory score of the hams produced by intermittent tumbling was higher in comparison to those produced by continuous tumbling.The shorter massage time（4 h）or longer massage time（10 h）had detrimental effects on texture and water binding capacity of products.The CL and PWL of the hams made with 8 h tumbling time were lower than those produced with other tumbling time treatments.In addition,the hams made with 8 h tumbling time had the best textural characteristics,redness and sensory qualities.The porcine sliced ham made by intermittent tumbling with 8 h effective tumbling time（total time 16 h,tumbling time 15 min,pause time 15 min）had the best quality.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2012年第6期125-130,共6页
Journal of Nanjing Agricultural University
基金
江苏省自然科学基金项目(SBK201240206)
江苏省科技成果转化项目(BA2009007)
国家973计划项目(2010CB735700)
关键词
滚揉方式
滚揉时间
猪肉切片火腿
质构
系水性
tumbling method
tumbling time
porcine sliced ham
texture
water binding properties
