超高压腌制对烤制猪肉品质的影响

为研究超高压处理对烤制猪肉腌制的影响，并优化其工艺。本研究以猪肋条肉为原料，采用单因素与响应面相结合的方法，研究超高压腌制对烤肉感官品质与脂肪氧化的影响，确定超高压腌制最佳工艺，并与常温常压腌制、低温常压腌制比较。结果表明:超高压腌制最佳条件为:180 MPa，温度15 ℃，腌制时间30 min，得到感官评分92.59，与预测值基本一致。经过超高压腌制的烤肉与常温常压腌制和低温常压腌制相比，感官评分分别提高了10.84%和9.52%，硬度和咀嚼性更低；丙二醛含量分别降低了41.90%和4.48%；过氧化值分别降低了21.29%和9.89%。采用PEN3型电子鼻检测烤肉挥发性物质，并对其响应值进行主成分分析（principal component analysis, PCA）。结果表明超高压腌制与常温常压腌制风味相似，两者与低温常压腌制风味差别较大。超高压腌制的烤肉在感官、脂肪氧化、质构等得到改善。

Effect of Ultra-high Pressure Curing on the Quality of Roasted Pork

In order to study the effect of ultra-high pressure treatment on the curing of roast pork and optimize its process, streaky pork was used as raw material in this study. Single factor and response surface methods were used to study the effects of ultra-high pressure curing on sensory quality and fat oxidation of roast meat, and the optimum process of ultra-high pressure curing was determined, which was compared with normal temperature and pressure curing and low temperature and normal pressure curing. The results showed that the best conditions for ultra-high pressure marinating was as follows: Pressure 180 MPa, temperature 15 ℃ and time 30 min, and the sensory score was 92.59, which was basically consistent with the predicted value. Compared with normal temperature and pressure curing and low temperature and normal pressure curing, the sensory scores of barbecue cured under ultra-high pressure were increased by 10.84% and 9.52% respectively, and the hardness and chewiness were lower. The content of malondialdehyde decreased by 41.90% and 4.48% respectively, and the peroxide value decreased by 21.29% and 9.89% respectively. Electronic nose (PEN3) was used to detect volatile flavored substances in roast meat, and its response value was analyzed by principal component analysis (PCA). The results showed that the flavor of ultra-high pressure curing was similar to that of normal temperature and pressure curing, and they were quite different from that of low temperature and normal pressure curing. The sensory, fat oxidation and texture of barbecue cured under ultra-high pressure were improved.