食品科学

• 基础研究 • 上一篇    下一篇

猪肉腌制过程中的传质动力学研究

郭丽媛1,刘登勇2,徐幸莲1,周光宏1,*   

  1. 1.南京农业大学 国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;
    2.渤海大学食品科学研究院,辽宁 锦州 121013
  • 出版日期:2015-01-15 发布日期:2015-01-16

Mass Transfer Dynamics during Wet-Curing of Pork

GUO Liyuan1, LIU Dengyong2, XU Xinglian1, ZHOU Guanghong1,*   

  1. 1. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China;
    2. Food Science Research Institute, Bohai University, Jinzhou 121013, China
  • Online:2015-01-15 Published:2015-01-16

摘要:

采用5 种不同质量分数的食盐水(5%、10%、15%、20%和25%)对猪肉块(1 cm×1 cm×1 cm)进行腌制,通过测定腌制过程中猪肉的总质量、食盐和水分变化,以及通过差示扫描量热仪(differential scanningcalorimeter,DSC)观察肌肉蛋白变性情况,以期获得猪肉在不同浓度腌制液中的传质动力学数据,获得最适腌制条件。结果表明:盐水质量分数和腌制时间均显著影响了猪肉在腌制过程中物质的传质变化。猪肉总质量、水分含量均随盐水质量分数增加而减少,而NaCl变化则相反,且在腌制前1 h内各变化量较明显,之后趋于平缓。在15%的腌制液中猪肉产量较高,且NaCl扩散速率(De)快,因此较适用于猪肉腌制。另外,猪肉在腌制过程中各物质传质随时间变化的预测模型具有良好的线性相关,可以很好地适用于本研究。

关键词: 猪肉, 腌制, 传质动力学, 预测模型

Abstract:

Porcine longissimus dorsi muscles were cut into 1 cm × 1 cm × 1 cm cubes and immersed in aqueous solution
of different NaCl concentrations (5%, 10%, 15%, 20% and 25%, m/m), and then changes in the total weight, and salt and
water contents of pork during curing were measured. By doing so, our objective was to obtain mass transfer kinetic data of
pork during curing and the optimum curing conditions. The results showed that the brine concentration and curing time were
significantly affected the mass transfer of pork during the curing process. Total weight and water content decreased with
increasing concentration brine while NaCl content exhibited the opposite trend. All these three indicators changed obviously
during the first hour of curing and then tended to be stable. In 15% brine, the pork yield was greater, and NaCl diffusion
rate (De) was higher, suggesting that this brine concentration is more suitable for curing pork. In addition, the mass transfer-based
predictive models developed for the above three indicators exhibited good linear relationships and were useful for this study.

Key words: pork, curing, mass transfer dynamics, mathematical modeling

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