螺旋输送转速对肉料绞切加工品质的影响

为了考察绞切加工过程中绞肉机螺旋输送转速对肉糜品质的影响情况,以肉糜的p H、挥发性盐基氮（TVB-N）、持水能力和色泽等指标为评价依据,对不同螺旋输送转速下的猪肉和牛肉肉料绞切加工品质进行了实验研究。研究结果表明,转速对肉糜p H和TVB-N值的影响不明显,肉糜的p H总体变化比较稳定,TVB-N值则呈缓慢上升趋势。螺旋输送转速不会对绞切加工的肉糜持水能力和色泽产生明显影响,对于同一类肉糜,不同转速下得到的样本水分质量损失随贮藏时间的变化趋势十分接近。综合分析表明,对于实验样机,转速为140 r/min时获取的猪肉糜加工品质最为理想,而对于牛肉的最佳驱动转速是160 r/min。 

Effect of rotate speed of screw conveyor on grinding quality for meat

Ground meat's quality is not only determined by the physical properties of the meat, but also correlated closely to the operation condition of screw conveying system of meat grinder during grinding process. In order to examine the effect of screw conveyor's rotate speed on grinding quality for meat, an experimental study was put forward under different operating speeds.Many biochemical parameters for quality evaluation of ground meat and corresponding test methods were introduced, such as p H, total volatile basic nitrogen ( TVB- N) , water- holding capacity and color.Results showed that conveyor's rotate speed had no significant effect on p H and TVB- N of ground meat with the elongation of storage period. There was a relatively stable state with the changing of p H values of ground meat, while TVB- N values of ground meat collected from different rotating speeds had an upward trend with the elongation of storage period. It also showed that rotating speeds of screw shaft also had no significant effect on water- holding capacity and color of ground meat.There was a similar trend in the lost process of water of ground meat from different conveyor's rotate speed.For tested meat grinder, optimum operating speed on pork and beef is 140 r / min and 160 r / min respectively.