滚揉和腌制液成分对肉块类西式火腿质构的影响

研究了滚揉时间、腌制液中食盐浓度和三聚磷酸钠(STPP)浓度3因素对肉块类西式火腿的质构影响。采用冷鲜的猪里脊肉为原料,每个因素3个水平,按照L27(313)考虑交互作用的正交实验设计,进行滚揉和腌制液的配制,并制作肉块类西式火腿。利用质构仪测定火腿的硬度和弹性。滚揉时间、腌制液中食盐浓度、三聚磷酸钠浓度以及他们的交互作用对火腿的硬度影响显著(p<0.05),增加滚揉时间不能显著提高火腿的弹性,反而增加电能的消耗,食盐浓度和滚揉时间的交互作用对产品弹性的影响显著(p<0.05),并且其交互效益大于食盐浓度和三聚磷酸钠的单独效益。当滚揉时间8h,腌制液中食盐浓度10%,STPP浓度2.0%时硬度品质最优。当滚揉时间4h,腌制液中食盐浓度8%,STPP2.0%时弹性品质最优。

Effect of tumbling and the component of marinade on texture of western style ham from meat block

The influence of tumbling time,the concentration of salt and sodium tripolyphosphate(STPP)in marinade on texture of western style ham was researched.The ham was produced with pork longissimus dorsi which was tumbled as the marinade in existence,according to the L27(313)orthogonal test design considering the interactions of three factors.Hardness and springness were measured with texture profile analysis machine.The effect of tumbling time,the concentration of salt and STPP in marinade and interactions of three factors on hardness of the ham were significant(p<0.05).The springness was not significant increased with the tumbling time increasing,but the consumption of electricity energy was increased,the effect of interaction between tumbling time and concentration of salt in marinade on springness was significant(p<0.05),furthermore,the effect of interaction between the salt concentration and tumbling time in marinade was more than the alone effect.When treatment combination was tumbling time 8h,salt concentration 10%,STPP 2.0% in marinade,hardness was taken as the optimum quality.When treatment combination was tumbling time 4h,salt concentration 8%,STPP 2.0% in marinade,springness was taken as the optimum quality.