咸烧白工艺优化及腌制方式对其冷藏品质的影响
|
摘要
通过正交试验优化咸烧白关键工艺因素,确定最佳工艺因素,并研究、对比常温腌制、注射腌制以及真空腌制对咸烧白成品品质及其贮存期内的理化变化。结果发现,真空腌制的咸烧白品质最佳,其次为注射腌制与常温腌制。咸烧白在贮存期,其关键影响指标TVB-N值和菌落总数与腌制效果成反比,即腌制效果越好,成品指标越差。
The key process of salty pork is optimized by the orthogonal experiment. The physical and chemical changes of salty pork product quality and its storage period were compared by normal temperature curing,injection curing and vacuum curing. It was found that the vacuum curing method had the best quality,followed by injection curing and normal temperature curing. In the storage period of salty pork,the key influencing index TVB-N value and the total number of colonies are inversely proportional to the curing effect.
The key process of salty pork is optimized by the orthogonal experiment. The physical and chemical changes of salty pork product quality and its storage period were compared by normal temperature curing,injection curing and vacuum curing. It was found that the vacuum curing method had the best quality,followed by injection curing and normal temperature curing. In the storage period of salty pork,the key influencing index TVB-N value and the total number of colonies are inversely proportional to the curing effect.
引文
[1]胡开全,刘学伟.成都东山上的传统“九斗碗”[J].四川烹饪高等专科学校学报,2012(1):13-17.
[2]陈山.海产品的高值化利用技术及产品开发[D].福州:福州大学,2016.
[3]史笑娜,赵志磊,黄峰,等.红烧肉加工过程中主要营养品质和食用品质的变化规律研究[J].食品工业科技,2016,37(13):86-91.
[4]刘梦娟,蔡云洁,梁子豪,等.滚揉工艺对调理鸡胸肉制品出品率的影响[J].食品科学,2016,37(14):6-10.
[5]唐雪燕,任丽影,王丽莎,等.不同腌制方式对猪肉品质的影响[J].食品研究与开发,2016,37(23):114-119.
[6]张宏博,郭莉,姜乐,等.基于不同方法的肉品中水分测定的研究[J].肉类工业,2018(10):43-45.
[7]陈晓梦. TTC检测在食品卫生微生物检验菌落总数测定中的应用分析[J].世界最新医学信息文摘,2018,89(18):172.
[8]杨立新,赵亚许,王建中.高密度二氧化碳技术对预包装红烧肉菜肴储藏品质的影响[J].食品与机械,2015,31(5):174-176.
[9]刘婷婷,方忠意,范念亭,等.冷鲜猪肉贮藏期间微生物污染对其品质的影响[J].中国动物检疫,2018(8).
[10]蒙万隆,郑丽敏,杨璐,等.电子鼻技术对猪肉挥发性盐基氮的预测研究[J].食品工业科技,2018,39(7):243-248.
[11]全拓.肉制品中主要微生物的检测与研究[D].重庆:西南大学,2012.
[12]苏爱国.发酵兔肉酱贮藏稳定性的研究[J].美食研究,2017,34(2):61-64.
[2]陈山.海产品的高值化利用技术及产品开发[D].福州:福州大学,2016.
[3]史笑娜,赵志磊,黄峰,等.红烧肉加工过程中主要营养品质和食用品质的变化规律研究[J].食品工业科技,2016,37(13):86-91.
[4]刘梦娟,蔡云洁,梁子豪,等.滚揉工艺对调理鸡胸肉制品出品率的影响[J].食品科学,2016,37(14):6-10.
[5]唐雪燕,任丽影,王丽莎,等.不同腌制方式对猪肉品质的影响[J].食品研究与开发,2016,37(23):114-119.
[6]张宏博,郭莉,姜乐,等.基于不同方法的肉品中水分测定的研究[J].肉类工业,2018(10):43-45.
[7]陈晓梦. TTC检测在食品卫生微生物检验菌落总数测定中的应用分析[J].世界最新医学信息文摘,2018,89(18):172.
[8]杨立新,赵亚许,王建中.高密度二氧化碳技术对预包装红烧肉菜肴储藏品质的影响[J].食品与机械,2015,31(5):174-176.
[9]刘婷婷,方忠意,范念亭,等.冷鲜猪肉贮藏期间微生物污染对其品质的影响[J].中国动物检疫,2018(8).
[10]蒙万隆,郑丽敏,杨璐,等.电子鼻技术对猪肉挥发性盐基氮的预测研究[J].食品工业科技,2018,39(7):243-248.
[11]全拓.肉制品中主要微生物的检测与研究[D].重庆:西南大学,2012.
[12]苏爱国.发酵兔肉酱贮藏稳定性的研究[J].美食研究,2017,34(2):61-64.