NaCl对猪肉干燥过程中质构特性的影响

以猪背最长肌为研究对象,经不同浓度NaCl溶液腌制后,60 ℃下热风干燥后其质构特性参数随含水率和NaCl含量的变化规律。结果表明:随含水率降低,各样品的剪切力值、硬度及咀嚼性均逐渐增加,而弹性、内聚性则逐渐下降;在相同含水率下,腌制液NaCl浓度≤8%腌制样的剪切力值、硬度、咀嚼性随NaCl浓度的增大而增大,腌制液NaCl浓度＞8%腌制样的上述参数随NaCl浓度增大而减小,各腌制样的弹性随腌制液NaCl浓度升高而逐渐减小,内聚性受NaCl浓度的影响较小。由部分物理指标与质构特性参数之间的相关性分析可知:肉样的质构特性参数与样品的含水率、横向收缩比(LSR)、纵向收缩比(TSR)、体积变化率等极显著相关(p<0.01),而相关系数的大小与腌制液NaCl浓度有关。研究结果为腌制肉的品质控制提供参考。

Effects of adding NaCl on texture properties of pork during dehydration

Changes in texture properties of longissimus muscle with water content and NaCl concentration in pork dehydrated at 60 ℃ were studied in this paper. The results showed that:shear force value,hardness and chewiness of each sample increased with the decrease of water content,while the elasticity and cohesiveness decreased gradually. The hardness and chewiness of samples with same water content increased with NaCl concentration increasing when they were cured in curing solution with NaCl concentration lower than 8%(w/w). Above parameters of the samples cured in curing solution with NaCl concentration higher than 8%(w/w). Increased with increase of NaCl concentration,while the elasticity of samples decreased. Cohesiveness of samples was less affected by NaCl concentration. The analysis of correlation between some physical indexes and texture properties of samples exhibited that texture parameters of samples were extremely significantly correlated with moisture content,lateral shrinkage ratio(LSR),longitudinal shrinkage ratio(TSR),volume changing ratio of samples(p<0.01),and the correlation coefficient was related to the NaCl concentration in curing solution.The results would provide a reference for the quality control of pickled meat.