低温肉制品关键工艺及装备技术应用研究进展

doi:10.7506/spkx1002-6630-201023098

食品科学 ›› 2010, Vol. 31 ›› Issue (23): 454-460.doi: 10.7506/spkx1002-6630-201023098

低温肉制品关键工艺及装备技术应用研究进展

孙建清^1,2，徐宝才^1,3,*，周辉^1,2，王赟^1,2，李景军^1,2

1.国家肉品质量安全控制工程技术研究中心
2.肉品加工与质量控制国家重点实验室，雨润集团 3.南京农业大学食品科技学院

收稿日期:2010-01-25 修回日期:2010-11-18 出版日期:2010-12-15 发布日期:2010-12-29
通讯作者: 徐宝才 E-mail:baocaixu@163.com
基金资助:
江苏省科技成果转化项目(BA2009007)

Advances in Research and Applications of Critical Processes and Equipment Technologies for Low-temperature Meat Products

SUN Jiang-qing1,2，XU Bao-cai1,3,*，ZHOU Hui1,2，WANG Yun1,2，LI Jing-jun1,2

(1. National Centre of Meat Quality and Safety Control, Nanjing 210041, China；
2. State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 210041, China；
3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Received:2010-01-25 Revised:2010-11-18 Online:2010-12-15 Published:2010-12-29
Contact: XU Bao-cai1 E-mail:baocaixu@163.com

摘要/Abstract

摘要：

低温肉制品是我国肉制品发展的趋势，其产品的加工品质如蒸煮得率、系水性、质构特性及感官品质受滚揉、机械嫩化、盐水注射、斩拌等机械处理的影响。本文综述机械处理在低温肉制品生产中的应用现状。低温真空滚揉能缩短腌制时间，改善产品质构，目前国内外广泛采用；充气变压滚揉比低温真空滚揉具有一定的优势，产品的质构、持水性和出品率相对较高，且抑菌效果较优；预滚揉处理往往与其他处理相结合可减少总滚揉时间，改善腌制液渗透，提高产品得率；机械嫩化能破坏肌肉组织结构，降低产品剪切力值，改善感官嫩度；盐水注射能加快腌制液的渗透，增加产品出品率，腌制液中的成分、浓度及注射率影响产品品质；斩拌终温显著影响乳化产品品质。

关键词: 低温肉制品, 滚揉, 机械嫩化, 注射, 斩拌

Abstract:

Low-temperature meat products are the main development direction of meat processing in the future in China. However their processing qualities such as cooking yield, water-holding capacity, texture characteristics and sensory characteristics are influenced differently by some mechanical treatments including tumbling, mechanical tenderization, brine injection and chopping. This paper reviews the current applications of mechanical treatments in the processing of low-temperature meat products. Low temperature and high vacuum tumble technology being widely used at home and abroad can shorten the curing time and improve product textural properties. The textural properties, water binding capacity, cooking yield of the products obtained through pressure-transform tumbling are better than those of the products obtained through low temperature and high vacuum tumbling. Besides, the bacteriostatic effect of pressure-transform tumbling is better than that of low temperature and high vacuum tumbling. Pre-tumbling treatment combined with other mechanical treatments can reduce the total massaging time, improve brine penetration and increase product yield. Mechanical tenderization can destruct muscle tissue, reduce shearing value and improve the sensory tenderness of a product. Brine injection is capable of accelerating brine penetration and increasing product yield, and the composition and concentration of brine and pump rates affect product quality. The textural characteristics of an emulsification-type product are remarkably influenced by final chopping temperature.

Key words: low-temperature meat products, tumbling, mechanical tenderization, injection, chopping

中图分类号:

TS251.1

孙建清1,2，徐宝才1,3,*，周辉1,2，王赟1,2，李景军1,2. 低温肉制品关键工艺及装备技术应用研究进展[J]. 食品科学, 2010, 31(23): 454-460.

SUN Jiang-qing1,2，XU Bao-cai1,3,*，ZHOU Hui1,2，WANG Yun1,2，LI Jing-jun1,2. Advances in Research and Applications of Critical Processes and Equipment Technologies for Low-temperature Meat Products[J]. FOOD SCIENCE, 2010, 31(23): 454-460.

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低温肉制品关键工艺及装备技术应用研究进展

Advances in Research and Applications of Critical Processes and Equipment Technologies for Low-temperature Meat Products

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