食品科学 ›› 2011, Vol. 32 ›› Issue (4): 15-20.doi: 10.7506/spkx1002-6630-201104004

• 工艺技术 • 上一篇    下一篇

中式培根制作工艺及其对理化品质指标和蛋白质水解的影响

张杨萍,张 弘,余 翔,靳国锋,章建浩,靳 玮   

  1. 1.南京农业大学食品科技学院,国家肉品质量与安全控制工程技术研究中心,教育部肉品加工与质量控制重点实验室,农业部农畜产品加工与质量控制重点开放实验室 2.杭州知味食品有限公司
  • 出版日期:2011-03-12 发布日期:2017-04-06

Processing Technology of Chinese-style Bacon: Optimization and Influence on Physico-chemical and Quality Indices and Proteolysis

ZHANG Yang-ping,ZHANG Hong,YU Xiang,JIN Guo-feng,ZHANG Jian-hao,JIN Wei   

  1. 1. National Central of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;2. Hangzhou Zhiwei Foods Co.Ltd., Hangzhou 311107, China
  • Online:2011-03-12 Published:2017-04-06

摘要: 以猪五花肉为原料,经干腌、风干成熟将其制成中式培根,通过L9(34)正交试验研究工艺时间、风干成熟温度、涂抹壳聚糖次数和腌制用盐量对产品理化品质及蛋白质水解的影响。结果表明:加工过程产品中蛋白质水解指数(PI)和游离氨基酸总量(∑FAA)随温度升高显著增加(P<0.05),17~32℃处理组PI和∑FAA分别比13~28℃处理组增加了20%和28%;硫代巴比妥酸值(TBARs)与温度呈极显著正相关(r=0.93,P<0.01),最高值(0.65±0.26)mg/kg;当产品的水分含量(59.75±1.89)%、盐分含量(3.49±0.49)%时有良好的感官品质;以∑FAA和感官评定总分为目标函数的综合回归优化工艺为处理时间5d、风干起始温度17℃、涂膜2次、腌制用盐量1.5%。

关键词: 猪肉, 风干成熟, 蛋白质水解指数, 游离氨基酸, 感官品质, 回归优化

Abstract: The experimental material used to prepare Chinese-style bacons by dry salting and following air-dried ripening was pork belly pieces in this study. A 9-run, 4-factror, 3-level orthogonal array design was employed to investigate the effects of four process parameters, namely salting time, air-dried ripening temperature, relative humidity, repeated time of chitosan coating on physico-chemical and quality indices and proteolysis in bacon. Results indicated that proteolysis index (PI) and total free amino acids (TFAA) significantly increased (p<0.05) with the increase of temperature during processing. The PI and TFAA in the treatment group of 17-32 ℃ increased 20% and 28%, compared with those in the treatment group of 13-28 ℃, respectively. TBARS was significantly correlated with temperature during preparation processing (r = 0.93, p<0.01), and the maximal value of TBARS was (0.65 ± 0.26) mg/kg. The products with water content of (59.75 ± 1.89)% and salt content of (3.49± 0.49)% exhibited a better sensory quality. The TFAA and total scores of sensory evaluation as target functions revealed that the optimal processing conditions were air-dried ripening time of 5 days, drying temperature of 17 ℃, repeated coating number of 2 and salt addition amount of 1.5%.

Key words: pig belly, air-dried ripening, proteolysis index, free amino acid, sensory quality, processing optimization

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