食品科学2025，Vol.46Issue(14)：248-256,9.DOI:10.7506/spkx1002-6630-20241212-092
超声协同酵母提取物和海藻糖减盐腌制对猪肉传质动力学和品质特性的影响
Effects of Ultrasonic-Assisted Application of Yeast Extract and Trehalose on Mass Transfer Kinetics and Quality Characteristics during Low-Salt Curing of Pork
摘要
Abstract
This study focused on the demand for salt reduction in meat product processing.Controlled experiments were designed to investigate variations in the sodium chloride(NaCl)content,moisture content,color parameters,water distribution,and cooking loss rate of pork under different curing methods.The aim was to evaluate the impact of ultrasonic-assisted low-sodium curing with yeast extract(YE)and trehalose on the curing efficiency and eating quality of pork.The results showed that the ultrasonic-assisted curing treatment significantly increased the diffusion rate of NaCl(P<0.05).The treatment decreased the cooking loss to 22.61%(𝑃<0.05)while increasing the moisture content to 78.9%.In addition,the surface color became more vivid and bright red.The textural properties including hardness,resilience,and chewiness were significantly improved.Low-field nuclear magnetic resonance(LF-NMR)analysis revealed the water distribution in pork muscle became more homogeneous.The pork sample subjected to this treatment had the highest score in sensory evaluation.Thus,ultrasonic-assisted treatment with yeast extract and trehalose effectively enhances the mass transfer of salt and moisture and significantly improves pork quality under sodium-reduced conditions.关键词
超声波/减盐腌制/酵母抽提物/海藻糖/传质动力学/品质特性Key words
ultrasound/low-salt curing/yeast extract/trehalose/mass transfer kinetics/quality characteristics分类
轻工业引用本文复制引用
张晓铭,吕延池,尚磊,孙敬仪,许玉娟,李聪,周辉,徐宝才..超声协同酵母提取物和海藻糖减盐腌制对猪肉传质动力学和品质特性的影响[J].食品科学,2025,46(14):248-256,9.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100702) （2023YFD2100702）
国家自然科学基金青年科学基金项目(32402137) （32402137）
安徽省自然科学基金项目(2408085QC091) （2408085QC091）
