摘要
以猪五花肉为原料,经干腌、风干成熟将其制成中式培根,通过L9(34)正交试验研究工艺时间、风干成熟温度、涂抹壳聚糖次数和腌制用盐量对产品理化品质及蛋白质水解的影响。结果表明:加工过程产品中蛋白质水解指数(PI)和游离氨基酸总量(∑FAA)随温度升高显著增加(P<0.05),17～32℃处理组PI和∑FAA分别比13～28℃处理组增加了20%和28%;硫代巴比妥酸值(TBARs)与温度呈极显著正相关(r=0.93,P<0.01),最高值(0.65±0.26)mg/kg;当产品的水分含量(59.75±1.89)%、盐分含量(3.49±0.49)%时有良好的感官品质;以∑FAA和感官评定总分为目标函数的综合回归优化工艺为处理时间5d、风干起始温度17℃、涂膜2次、腌制用盐量1.5%。
The experimental material used to prepare Chinese-style bacons by dry salting and following air-dried ripening was pork belly pieces in this study. A 9-run,4-factror,3-level orthogonal array design was employed to investigate the effects of four process parameters,namely salting time,air-dried ripening temperature,relative humidity,repeated time of chitosan coating on physico-chemical and quality indices and proteolysis in bacon. Results indicated that proteolysis index （PI） and total free amino acids （TFAA） significantly increased （P0.05） with the increase of temperature during processing. The PI and TFAA in the treatment group of 17-32 ℃ increased 20% and 28%,compared with those in the treatment group of 13-28 ℃,respectively. TBARS was significantly correlated with temperature during preparation processing （r = 0.93,P0.01）,and the maximal value of TBARS was （0.65 ± 0.26） mg/kg. The products with water content of （59.75 ± 1.89）% and salt content of （3.49± 0.49）% exhibited a better sensory quality. The TFAA and total scores of sensory evaluation as target functions revealed that the optimal processing conditions were air-dried ripening time of 5 days,drying temperature of 17 ℃,repeated coating number of 2 and salt addition amount of 1.5%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第4期15-20,共6页
Food Science
关键词
猪肉
风干成熟
蛋白质水解指数
游离氨基酸
感官品质
工艺优化
pig belly
air-dried ripening
proteolysis index
free amino acid
sensory quality
processing optimization
