| 超声波协同氯化钙对油炸猪肉片嫩度和感官品质的影响 |
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| 引用本文： | 杨铭铎,郭艳,郭希娟,史文慧. 超声波协同氯化钙对油炸猪肉片嫩度和感官品质的影响[J]. 四川烹饪高等专科学校学报, 2015, 0(1) |
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| 作者姓名： | 杨铭铎 郭艳 郭希娟 史文慧 |
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| 作者单位： | 1. 哈尔滨商业大学食品工程学院，黑龙江哈尔滨 150076; 哈尔滨商业大学中式快餐研究发展中心博士后科研基地，黑龙江哈尔滨 150076
2. 哈尔滨商业大学食品工程学院，黑龙江哈尔滨 150076; 哈尔滨商业大学中式快餐研究发展中心博士后科研基地，黑龙江哈尔滨 150076; 黑龙江八一农垦大学食品学院，黑龙江大庆 163319 |
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| 基金项目： | 黑龙江省自然科学青年基金项目的研究成果，项目编号QC2011 C093。 |
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| 摘 要： | 探讨不同超声波强度协同不同浓度Ca Cl2溶液对油炸猪肉片的嫩度和感官品质的影响。以质构、剪切力、水分含量、感官评定为测定指标,肉片经预处理、挂糊、油炸、冷却、复炸后测定肉制品的各个指标。结果表明:单独使用超声波或氯化钙对肉片的嫩度、水分含量、感官影响都不明显,超声强度180w/m2协同Ca Cl210%对肉片质构影响最大,硬度下降了34%,粘度增加40%;超声强度180w/m2协同Ca Cl210%实验组的肉片剪切力比对照组下降了10.61N;超声强度180w/m2协同Ca Cl210%的肉片水分含量增加23.31%;超声强度200w/m2协同Ca Cl25%感官评定的总分最高为62分。
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| 关 键 词： | 超声波水浴 氯化钙 油炸猪肉片 嫩度 感官评定 |
Effect of Ultrasonic and Calcium on the Sensory Quality of Fired Sliced Pork |
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| YANG Ming-duo,GuoYan , GUO Xi-juan,SHI Wen-Hui. Effect of Ultrasonic and Calcium on the Sensory Quality of Fired Sliced Pork[J]. , 2015, 0(1) |
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| Authors: | YANG Ming-duo GuoYan GUO Xi-juan SHI Wen-Hui |
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| Abstract: | Effects of combined ultrasonic and calcium on the quality of fried pork slices are analyzed in terms of structure,shear force,water content,and sensory quality after the pork has undergone the processes of pre-processing,batter-coating,frying,cooling and re-frying. The findings suggest that neither ultrasonic nor calcium chloride works alone on the tenderness,water contents and sensory evaluation of the meat,and that ultrasonic strength 180 w / m2 doubled by Ca Cl210% exerts the biggest influence on meat quality( hardness decreased by34%,viscosity increased by 40%,shear force reduced by 10. 61 N,and water contents raised by 23. 31%). Ultrasonic strength 200 w / m2 together with Ca Cl25% has the highest total score stand at 62 points in terms of sensory evaluation. |
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| Keywords: | ultrasonic waterbath calcium chloride fried pork slices tenderness sensory evaluation |
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