摘要
Abstract
The influence of tumbling time,the concentration of salt and sodium tripolyphosphate（STPP）in marinade on texture of western style ham was researched.The ham was produced with pork longissimus dorsi which was tumbled as the marinade in existence,according to the L27（313）orthogonal test design considering the interactions of three factors.Hardness and springness were measured with texture profile analysis machine.The effect of tumbling time,the concentration of salt and STPP in marinade and interactions of three factors on hardness of the ham were significant（p〈0.05）.The springness was not significant increased with the tumbling time increasing,but the consumption of electricity energy was increased,the effect of interaction between tumbling time and concentration of salt in marinade on springness was significant（p〈0.05）,furthermore,the effect of interaction between the salt concentration and tumbling time in marinade was more than the alone effect.When treatment combination was tumbling time 8h,salt concentration 10%,STPP 2.0% in marinade,hardness was taken as the optimum quality.When treatment combination was tumbling time 4h,salt concentration 8%,STPP 2.0% in marinade,springness was taken as the optimum quality.关键词
滚揉/腌制液/质构Key words
tumbling/marinade/texture分类
轻工纺织
