干燥工艺对低温肉肠品质的影响

以猪肉、鱼浆为主要原料制备低温肉肠,对其干燥工艺条件进行了优化,探讨了热风干燥时间、微波功率、微波时间对低温肉肠品质的影响。结果表明,随着热风干燥时间的延长,肉肠的形态、色泽、滋味和口感均呈上升趋势且内外水分差减小,再经过微波处理,有助于平衡内外水分,提高色度均匀性和感官品质,然而时间过长会造成肉肠口感变差、硬度过大、色度下降等。该低温肉肠的最适干燥工艺为采用55℃的热风干燥箱干燥14h后,用250W的微波干燥90s。 

Effect of drying on the quality of low-temperature sausage

Low-temperature sausage was made from pork and surimi by the combination of air hot drying and microwave. Effects of parameters such as hot air drying time, microwave power and microwave time on the quality of low-temperature sausage were studied. Microwave treatment owned the advantage of rapid and uniform heating which was beneficial for balancing the moisture, keeping the uniformity of color and improving the sensory quality of low-temperature sausage. With the increase of hot air drying time (>10h) , the sensory quality of the sausage was improved and the moisture inside and outside the sausage tended to be equilibrate.But the further extension of hot air drying time (>14h) would lead to significant reduction in springiness and increase in hardness. While treated by microwave time above 90 s, the moisture inside of the sausage decreased corresponding to worse taste, higher hardness and inferior color. The results showed that the optimal drying condition of the low-temperature sausage was hot air drying at 55℃ for 14 h followed by microwave drying at 250 W for 90 s.