食品工业科技2018，Vol.39Issue(6)：43-47,5.DOI:10.13386/j.issn1002-0306.2018.06.008
NaCl对猪肉干燥过程中质构特性的影响
Effects of adding NaCl on texture properties of pork during dehydration
范丽萍 1张立彦1
作者信息
- 1. 华南理工大学食品工程与科学学院,广东广州510640
- 折叠
摘要
Abstract
Changes in texture properties of longissimus muscle with water content and NaCl concentration in pork dehydrated at 60 ℃ were studied in this paper.The results showed that:shear force value,hardness and chewiness of each sample increased with the decrease of water content,while the elasticity and cohesiveness decreased gradually.The hardness and chewiness of samples with same water content increased with NaCl concentration increasing when they were cured in curing solution with NaCl concentration lower than 8％ (w/w).Above parameters of the samples cured in curing solution with NaCl concentration higher than 8％ (w/w).Increased with increase of NaCl concentration,while the elasticity of samples decreased.Cohesiveness of samples was less affected by NaCl concentration.The analysis of correlation between some physical indexes and texture properties of samples exhibited that texture parameters of samples were extremely significantly correlated with moisture content,lateral shrinkage ratio (LSR),longitudinal shrinkage ratio (TSR),volume changing ratio of samples (p ＜ 0.01),and the correlation coefficient was related to the NaCl concentration in curing solution.The results would provide a reference for the quality control of pickled meat.关键词
NaCl/猪肉/干燥/剪切力/质构特性Key words
NaCl/pork/dehydration/shear force value/texture properties分类
轻工纺织引用本文复制引用
范丽萍,张立彦..NaCl对猪肉干燥过程中质构特性的影响[J].食品工业科技,2018,39(6):43-47,5.
