| 超声波处理对湿腌猪肉腌制速度及肉质的影响 |
| |
| 引用本文： | 崔龄文,王梅,汪学荣.超声波处理对湿腌猪肉腌制速度及肉质的影响[J].食品工业科技,2012,33(9):149-152. |
| |
| 作者姓名： | 崔龄文 王梅 汪学荣 |
| |
| 作者单位： | 西南大学荣昌校区动物科学系,重庆,402460 |
| |
| 摘 要： | 主要研究了超声功率、超声时间与间歇时间比、超声时间对湿腌猪肉腌制速度及肉质的影响。实验结果表明,超声波处理可以加速腌制液中食盐、亚硝酸盐和蔗糖向湿腌猪肉的渗透,加快腌制速度,并且增加肉的保水性,提高肉的嫩度,将蒸煮损失控制在合理范围之内。通过L9(34)正交实验得到超声波最佳处理工艺条件为超声功率300W,超声时间与间歇时间比1∶1,超声处理时间90min。
|
| 关 键 词： | 超声波 猪肉 腌制 渗透速度 肉质 |
Effects of ultrasonic treatment on the speed and quality of pork brining |
| |
| CUI Ling-wen,WANG Mei,WANG Xue-rong.Effects of ultrasonic treatment on the speed and quality of pork brining[J].Science and Technology of Food Industry,2012,33(9):149-152. |
| |
| Authors: | CUI Ling-wen WANG Mei WANG Xue-rong |
| |
| Affiliation: | *(Department of Animal Science,Rongchang Campus of Southwest University,Chongqing 402460,China) |
| |
| Abstract: | The influence of ultrasonic treatment(ultrasonic power,the ratio between ultrasonic processing time and interval,ultrasonic processing time)on the speed and quality of pork brining were studied.The results showed that ultrasonic treatment accelerated the infiltration of salt,nitrite and saccharose.And the moisture retention of the pork was enhanced,the tenderness was increased and the cooking loss was maintained within a reasonable range.Moreover,the best conditions were 300W for ultrasonic power,1:1 for the ratio between ultrasonic time and interval,90min for ultrasonic processing time by the L9(34)orthogonal experiment. |
| |
| Keywords: | ultrasonic wave pork brining speed of infiltrate quality of pork wet brining |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
