食品科学

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羊肉脉动真空腌制工艺参数优化及腌制模型建立

徐薇薇1,2,王振宇1,倪 娜1,田建文2,3,张德权1,*   

  1. 1.中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,食品安全与营养协同创新中心,北京 100193;
    2.宁夏大学农学院,宁夏 银川 750021;3.宁夏科学技术厅,宁夏 银川 750001
  • 出版日期:2015-07-25 发布日期:2015-07-15
  • 通讯作者: 张德权
  • 基金资助:

    中国农业科学院基本科研业务费预算增量项目(2013ZL013);公益性行业(农业)科研专项(201303082);
    国家现代肉羊产业技术体系建设专项(CARS-39)

Optimization of Salting of Lamb Meat under Pulsed Vacuum Pressure by Response Surface Methodology

XU Weiwei1,2, WANG Zhenyu1, NI Na1, TIAN Jianwen2,3, ZHANG Dequan1,*   

  1. 1. Institute of Agro-Products Processing Science and Technology, Key Laboratory of Agro-Products Processing, Ministry of Agriculture,
    Collaborative Innovation Center of Food Safety and Nutrition, Chinese Academy of Agricultural Sciences,
    Beijing 100193, China; 2. School of Agriculture, Ningxia University, Yinchuan 750021, China;
    3. Science and Technology Hall of Ningxia, Yinchuan 750001, China
  • Online:2015-07-25 Published:2015-07-15
  • Contact: ZHANG Dequan

摘要:

为提高腌制速率,以羊肉为材料,研究了脉动真空腌制时间、盐溶液质量分数、真空压力、脉动比(真空压力保持时间与常压保持时间之比)对腌制效果的影响,建立羊肉脉动真空腌制盐分迁移模型。结果表明脉动真空腌制较常压腌制效率提高8%~26%,依据模型预测结果与实际操作所确定的最佳工艺参数为盐溶液质量分数17%、腌制时间6 h、脉动比1.13(17 min∶15 min),此条件下羊肉盐含量为4.31%,与预测值4.29%非常接近。

关键词: 羊肉, 脉动真空腌制, 优化, 响应面分析法, 腌制模型

Abstract:

In order to improve the salting efficiency of lamb meat, the salting process was carried out under pulsed vacuum
pressure. The optimization of salting time, salt concentration, vacuum pressure and pulse ratio (vacuum pressure to
atmospheric pressure dwell time ratio) based on salt content of lamb meat was performed using combination of one-factor-ata-
time method and response surface methodology. As a result, a second-order polynomial regression was established. Results
showed that the salting efficiency under pulsed vacuum was increased by 8%–26% compared with under atmospheric
pressure. Considering actual production, the optimal parameters were determined as follows: salt concentration, 17%; salting
time, 6 h; and pulse ratio, 1.13 (17 min:15 min). Experiments conducted under these conditions led to a salt content of 4.31%,
which was close to the predicted value of 4.29%.

Key words: lamb, pulsed vacuum salting, optimization, response surface methodology, salting model

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