| 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 |
| |
| 引用本文： | 张杨萍,张弘,余翔,靳国锋,章建浩,靳玮.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[J].食品科学,2011,32(4):15. |
| |
| 作者姓名： | 张杨萍 张弘 余翔 靳国锋 章建浩 靳玮 |
| |
| 作者单位： | 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;杭州知味食品有限公司; |
| |
| 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 工艺优化 |
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.Processing Technology of Chinese-style Bacon:Optimization and Influence on Physico-chemical and Quality Indices and Proteolysis[J].Food Science,2011,32(4):15. |
| |
| Authors: | ZHANG Yang-ping ZHANG Hong YU Xiang JIN Guo-feng ZHANG Jian-hao JIN Wei |
| |
| Affiliation: | ZHANG Yang-ping1,ZHANG Hong2,YU Xiang1,JIN Guo-feng1,ZHANG Jian-hao1,JIN Wei1 (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) |
| |
| 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... |
| |
| Keywords: | pig belly air-dried ripening proteolysis index free amino acid sensory quality processing optimization |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
