食品与发酵工业2017，Vol.43Issue(12)：88-92,5.DOI:10.13995/j.cnki.11-1802/ts.014293
不同腌制方式对猪肉腌制速率及肉质的影响
Effects of different treatments on curing rate and meat quality of pork
摘要
Abstract
To shorten the pickling time,reduce production costs,and guide rapid pickled bacon,this study compared different rolling methods including Atmospheric pressure rolling pickling,vacuum roll rubbing,pulsating vacuum roll rubbing on pork pH,marinade/meat ratio,cooking loss,shear force and salt content.The atmospheric pressure pickling was used as the control.The results showed that the pH value of pork were all increased in four methods,but the difference between adjacent test points was not significant (p ＞ O.05);the absorption of marinade juice in pulsating vacuum roll rubbing,vacuum roll rubbing and pressure rolling were higher than atmospheric pressure pickling,and pulsating vacuum roll rubbing is the highest.The cooking loss and shear force of pulsating vacuum roll rubbing was the fewest compared to the other three methods;pulsating vacuum roll method is the quickest to achieve same salt content.The conclusion is pulsating vacuum roll has the best effect.关键词
腌制/猪肉/常压滚揉/真空滚揉/脉动真空滚揉Key words
pickled/pork/atmospheric pressure rolling/vacuum roll rubbing/pulsating vacuum roll rubbing引用本文复制引用
张东,李洪军,李少博,甘潇,王兆明,贺稚非..不同腌制方式对猪肉腌制速率及肉质的影响[J].食品与发酵工业,2017,43(12):88-92,5.基金项目
“国家重点研发计划资助”(2016YFD0401503) （2016YFD0401503）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
