摘要
采用感官评价、质构仪全质构分析和微生物测定等方法进行包装扣肉制品的口感、蒸煮异味、白油凝结现象和卫生状况的分析,评价常压蒸煮对包装扣肉品质的影响。结果表明:常压蒸煮下扣肉肥肉和瘦肉部分的硬度、胶黏性和咀嚼性指标数据值均随着热处理时间的延长而明显降低,在100℃90min的蒸煮条件下可获得较佳的扣肉口感;随着包装后二次杀菌时间的延长增加了包装扣肉的蒸煮异味和成品冷藏后出现的白油凝结现象;采用先100℃蒸煮60min,然后真空包装并进行100℃30min二次杀菌的加工工艺,可以获得具有原汁原味,无明显蒸煮异味和较少白油凝结的包装扣肉制品,达到我国熟肉制品的卫生要求。
The quality and taste, warmed-over flavor, fat condensation, safety and sanitation condition of braised meat after cooking were analyzed by sensory evaluation, texture profile analysis（TPA） and microbiological analysis. The influence of normal pressure cooking process on the quality of post-packaged braised meat were investigated. The results showed that the values of hardness, gumminess and chewiness of the lean and fat of braised meat obviously reduced with the extension of cooking time. The taste of braised meat cooked in 100 ℃ for 90 min was better. The effect of cooking time on the warmed-over flavor and the fat condensation after refrigeration storage of post-packaged braised meat was obvious. Sterilization time was found to increase the formation of warmed-over flavour and fat condensation. The condition of the process, which firstly cooked in 100 ℃ for 60 min before secondary sterilization for 30 min after packing, was very efficient to improve the quality of products. The research result indicated that it retained the original taste and flavor of traditional Braised meat, with only a few warmed-over flavor and fat condensation, and the products have achieved the cooked meat requirements in China.
出处
《食品科技》
CAS
北大核心
2011年第9期139-143,共5页
Food Science and Technology
基金
广西科技攻关项目(桂科攻09321019)
关键词
扣肉
品质
常压蒸煮
braised meat
quality
normal pressure cooking
