牛肉湿腌及超声波辅助湿腌过程中腌制液渗透速率的研究
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摘要
为探索腌制传质动力学特性,以牛肉为研究对象,首先采用5%、10%、15%、20%、25%的盐水于6℃下对牛肉进行腌制,测定腌制第0、1、2、3、4、5小时牛肉中水分含量、氯化物含量以及肉块总重的变化;再采用超声波辅助湿腌的方法,以5%的盐水于6℃下进行腌制,测定腌制第0、1、2、3、4、5小时牛肉中水分含量、氯化物含量、肉块总质量及亚硝酸钠渗透深度的变化,进行传统湿腌与超声波辅助湿腌速率的对比研究。结果表明:采用20%的盐水对牛肉进行腌制时,腌制效果理想,腌制过程迅速达到平衡(p<0.05);采用超声波辅助湿腌对腌制液的渗透具有显著的加速效果(p<0.05)。试验结果为牛肉腌制加工提供了一定的数据指导,并为超声波快速腌制技术的开发提供了一定的理论依据。
For exploring the transfer dynamics character, in this study, the beef was used as the research object, at first, the ratio of 5%, 10%, 15%, 20%, 25%(w/w) of saline solution were adopted respectively,and under the condition of curing at 6 ℃ to marinated beef, determination water content, chloride content in beef and the change of the total weight of beef specimens at curing 0, 1, 2, 3, 4, 5 h. Secondly, the method of ultrasonic assisted wet salted was adopted to marinate the beef, with 5% of the brine in curing under 6 ℃, and determinat moisture content, chloride content in beef, the change of the total weight and sodium nitrite penetration depth of beef during the period of curing 0, 1, 2, 3, 4, 5 h, to compare the effect on wet salting and ultrasonic wave assisted wet salting. The results showed when the beef was salted with20% brine, the infiltration rate of the marinating solution was fast and the weight loss of the meat was lowest(p<0.05). The ultrasonic assisted wet curing had a significant accelerating effect on the infiltration of the salted liquid(p<0.05). This experiment provided certain data guidance for the marinating of beef,and provided certain theoretical basis for the development of ultrasonic rapid pickling technology.
For exploring the transfer dynamics character, in this study, the beef was used as the research object, at first, the ratio of 5%, 10%, 15%, 20%, 25%(w/w) of saline solution were adopted respectively,and under the condition of curing at 6 ℃ to marinated beef, determination water content, chloride content in beef and the change of the total weight of beef specimens at curing 0, 1, 2, 3, 4, 5 h. Secondly, the method of ultrasonic assisted wet salted was adopted to marinate the beef, with 5% of the brine in curing under 6 ℃, and determinat moisture content, chloride content in beef, the change of the total weight and sodium nitrite penetration depth of beef during the period of curing 0, 1, 2, 3, 4, 5 h, to compare the effect on wet salting and ultrasonic wave assisted wet salting. The results showed when the beef was salted with20% brine, the infiltration rate of the marinating solution was fast and the weight loss of the meat was lowest(p<0.05). The ultrasonic assisted wet curing had a significant accelerating effect on the infiltration of the salted liquid(p<0.05). This experiment provided certain data guidance for the marinating of beef,and provided certain theoretical basis for the development of ultrasonic rapid pickling technology.
引文
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[2]郭丽媛.猪肉湿腌过程中的传质动力学特性及水分迂移规律[D].南京:南京农业大学,2014,(5):1﹣72.
[3]Gallartjornet L,Barat J M,Rustad T,et al.A comparative study of brine salting of Atlantic cod(Gadus morhua)and Atlantic salmon(Salmo salar)[J].Journal of Food Engineering,2007,79(1):261﹣270.
[4]Akata S,Kajiwara N,Park J,et al.Influence of salt concentration on the salting kinetics of cod loin(Gadus morhua)during brine salting[J].Journal of Food Engineering,2010,99(2):225﹣231.
[5]Du L,Zhou G H,Xu X L,et al.Study on kinetics of mass transfer in water﹣boiled salted duck during wet﹣curing[J].Journal of Food Engineering,2010,100(4):578﹣584.
[6]李可,刘俊雅,张艳艳,等.超声波在肉品加工中应用的研究进展[J].食品工业,2018,39(4):280﹣284.
[7]赵永敢,郭明月,刘少阳.超声波处理对牛肉腌制速度的影响[J].肉类工业,2013,(04):32﹣33.
[8]崔龄文,王梅,汪学荣.超声波处理对湿腌猪肉腌制速度及肉质的影响[J].食品工业科技,2012,33(9):149﹣152.
[9]付丽,郑宝亮,高雪琴,等.牛肉的超声波快速腌制与嫩化工艺优化[J].肉类研究,2017,31(12):23﹣29.
[10]唐善虎,李思宁,巴琳惠.超声波快速腌制法对牦牛肉理化和感官特性的影响[J].西南民族大学学报(自然科学版),2017,43(05):456﹣461.
[11]Leng X,Zhang L,Huang M,et al.Mass transfer dynamics during high pressure brining of chicken breast[J].Journal of Food Engineering,2013,118(3):296﹣301.
[12]食品安全国家标准食品中水分的测定:GB 5009.3[S].北京:中国标准出版社,2016.
[13]食品安全国家标准食品中氯化物的测定:GB 5009.44[S].北京:中国标准出版社,2016.
[14]Villaci?S M F,Rastogi N K,Balasubramaniam VM.Effect of high pressure on moisture and NaCl diffusion into turkey breast[J].LWT﹣Food Science and Technology,2008,41(5):836﹣844.
[15]张坤,杨恒,卞欢,等.超声波联合一磷酸腺苷(AMP)处理对鹅胸肉的嫩化效果[J].食品工业科技,2018,39(8):1﹣11.
[16]蔡华珍,谭波.间歇式超声波处理对低钠盐咸肉腌制影响的初步研究[J].食品工业科技,2007,(2):124﹣126.
[17]郝修振.畜产品工艺学[M].北京:中国农业大学出版社,2015:73.
[18]孔保华.肉制品深加工技术[M].北京:科学出版社,2014:116.
[19]冷雪娇.超高压处理对鸡胸肉腌制效果的研究[D].南京:南京农业大学,2013:14.
[20]杜垒.盐水鸭老卤腌制特性与传质动力学分析[D].南京:南京农业大学.2010,(6):213.