食盐与高温对猪肉糜品质的影响

本文研究不同食盐添加量与高温蒸煮对猪肉糜品质的影响。通过对猪肉糜的蒸煮得率、色泽、质构、流变等进行分析,研究不同食盐添加量(1%、2%、3%)和蒸煮高温(105、115和125 ℃)对猪肉糜品质的影响。结果表明:随着温度的升高,相同食盐添加量猪肉糜的a*值、b*值显著升高(p<0.05),L*值、蒸煮得率、弹性、内聚性下降显著(p<0.05);相同温度下,1%食盐处理组的L*值最小,a*值和b*值最大;3%食盐添加量显著提高(p<0.05)蒸煮肉糜的硬度、弹性和内聚性。加热到105 ℃以后,随着温度升高不同食盐添加量猪肉糜的储能模量(G')呈下降趋势,3%食盐添加量猪肉糜的G'最高。综上所述,高温能够降低猪肉糜的品质,3%食盐添加量在105 ℃时猪肉糜的品质最佳。

Effect of Salt and High Temperature on Quality of Pork Meat Batters

In this paper,the effects of different salt additions and cooking temperatures on the quality of pork meat batters were studied. Through the study,the effect of pork meat batters properties on the different salt additions(1%,2%,3%)and cooking temperatures(105,115 and 125 ℃),the cooking yield,color,texture and rheology of pork meat batters were analyzed. The results showed that with the increasing of temperature,the a^* and b^* values of pork meat batters with the same amount of salt increased significantly(p<0.05),and the L^* value,cooking yield,elasticity and cohesion were significantly decreased(p<0.05).At the same temperature treatment,the L^* value of the 1% salt group was the lowest,and the a^* value and the b^* value were the highest;the hardness,elasticity and cohesion of the cooked pork meat batters were significantly increased(p<0.05)with 3% salt contents. Above 105 ℃,the storage modulus(G′)of pork meat batters decreased with the increasing of temperature,and the G′ of pork meat batters with the addition of 3% salt was the highest. In conclusion,the high temperature can reduce the quality of pork meat batters,and the properties of pork meat batters is best when 3% salt is added at 105 ℃.