食品工业科技2018，Vol.39Issue(6)：31-37,7.DOI:10.13386/j.issn1002-0306.2018.06.006
脉动压力对新疆风干牛肉腌制过程传质动力参数影响
Effects of pulse pressure on mass transfer kinetics of Xinjiang dry-cured beef during curing
摘要
Abstract
In order to verify the kinetics of salt mass transfer during the pickling process in Xinjiang under the condition of pulsating pressure,Xinjiang dried beef was used as raw material and beef(5 cm × 5 cm × 20 cm) was marinated in saline at a concentration of 6.5 ％ (w/w) using different pulsating pressures (100,120,140,160 and 180 kPa).The total mass,salt and water content of the beef were determined in order to obtain the mass transfer kinetical data of the beef under different pulsating pressure conditions,and the optimum condition was obtained.The results showed that both the pulsating pressure and the curing time significantly affected the mass transfer of the naterial in the process of decoction (p ＜ 0.05).The total mass and salt content of the beef increased with the increase of the pulsating pressure.The moisture content was decreased at 100 kPa,under other pressure conditions increased with the increase of pressure.The NaCl diffusion rate (De) increases with increasing pressure.Under different pressure conditions,the water holding capacity of beef decreased gradually and the hardness increased gradually with the prolongation of the pickling time of beef.After the curing was finished,myofibrillar proteins of beef had different degrees of degradation,and with the increase in pulsating pressure,the greater the degree of degradation.The law of mass transter of salted beaf with pulsating pressure was clarified in this experiment,which would provide a theoretical basis for the industrialization of died beef.关键词
风干牛肉/腌制/脉动压力/传质动力Key words
dry-cured beef/curing/pulse pressure/mass transfer dynamics分类
轻工纺织引用本文复制引用
吴师师,李宇辉,郭安民,刘成江,韩冬印,王俊钢,李应彪..脉动压力对新疆风干牛肉腌制过程传质动力参数影响[J].食品工业科技,2018,39(6):31-37,7.基金项目
新疆生产建设兵团工业科技攻关与成果转化项目(2015AB023). （2015AB023）
