摘要
以新鲜兔肉为原料,分析不同盐水浓度(6%,10%,15%)、腌制温度(4,15,25℃)及搅拌对兔肉湿腌传质动力学的影响。结果表明:不同条件腌制兔肉的ΔM^w_t、ΔM^(NaCl)_t和ΔM^0_t与t^(0.5)之间具有良好的相关性,k_2受盐水浓度、温度及搅拌影响。不同盐水浓度条件下,盐水浓度10%,De值最大为1.18×10^(-9) m^2/s;不同温度条件下,15℃腌制兔肉的De值最大,为5.86×10^(-9) m^2/s;25℃搅拌腌制使兔肉的De值增大,但4℃和15℃搅拌腌制使兔肉的D_e值有所减小。故盐水浓度10%、适宜温度(15℃)的兔肉加搅拌腌制的扩散速率较大。
The influence of different curing conditions including brine concentration （6%, 10%, and 15%）, temperature （4, 15, and 25℃） and stirred on mass transfer kinetics of fresh rahbit meat during wet-curing was analyzed. The results showed that the changes of water （△Mt^w）, salt content （ △Mt^NaCl） and weight （△Mt^0） had good correlation with the square root curing time （t^0.5 ） in different curing con ditions, and k2 was affected by brine concentration, temperature and stirring. Our results showed that the brine concentration of 100//oo could cause the highest diffusion value （1.18×10^-9m^2/s） ,and the biggest dif fusion value （5.86×10^-9m^2/s） at 15℃. However, the De increased at the stirring curing at 25℃, while decreased at 4℃ and 15℃. Therefore, the optimum diffusion value was obtained when 10% of brine was treated with stirring curing at 15℃.
出处
《食品与机械》
CSCD
北大核心
2016年第8期17-20,86,共5页
Food and Machinery
基金
公益性行业(农业)科研专项(编号:201303144)
国家现代农业(兔)产业技术体系建设专项(编号:CARS-44-D-1)
关键词
兔肉
湿腌
传质动力学
表观扩散系数
rabbit meat
wet-curing
mass transfer kinetics
apparent diffusivities
