酱卤肉制品在冻藏过程中水分及色泽稳定性研究
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摘要
为提高酱卤肉制品在冻藏过程中的稳定性,通过测定卤五花肉的失水率以及卤猪皮的色差值,以传统卤制方法为对照,研究在20d冻藏过程中,添加不同添加剂卤制的卤肉水分和色泽的变化情况。结果表明:与传统方法相比,添加添加剂均能不同程度地降低卤肉在冻藏期的失水率以及提高色泽的稳定性。其中持水效果最好的为0.5%海藻酸钠与0.5%明胶溶液,与传统方法相比失水率降低了2.21%。色泽效果最好的为0.03‰红曲红色素与0.3g/kg茶多酚溶液,稳定时比传统产品的a*值、a*/b*值分别高5.10,0.42。
In order to improve the stability of marinated meat products during freezing storage,the water loss rate of marinated streaky pork and the color difference of marinated pig skin are measured.The changes of water content and color of marinated meat with different additives during 20 days' freezing storage are studied by comparing with the traditional marinating method.The results show that the addition of additives could reduce the water loss rate and improve the color stability with different degrees during freezing storage.Among them,the best water holding effect is 0.5%sodium alginate and 0.5% gelatin solution.Compared with the traditional method,the water loss rate is reduced by 2.21%.The best color effect is Monascus red pigment of 0.03‰ and tea polyphenol solution of 0.3 g/kg,which is 5.10 and 0.42 higher than a*value and a*/b*value of traditional products when stabilized respectively.
In order to improve the stability of marinated meat products during freezing storage,the water loss rate of marinated streaky pork and the color difference of marinated pig skin are measured.The changes of water content and color of marinated meat with different additives during 20 days' freezing storage are studied by comparing with the traditional marinating method.The results show that the addition of additives could reduce the water loss rate and improve the color stability with different degrees during freezing storage.Among them,the best water holding effect is 0.5%sodium alginate and 0.5% gelatin solution.Compared with the traditional method,the water loss rate is reduced by 2.21%.The best color effect is Monascus red pigment of 0.03‰ and tea polyphenol solution of 0.3 g/kg,which is 5.10 and 0.42 higher than a*value and a*/b*value of traditional products when stabilized respectively.
引文
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[2]吴晓丽,张相生,蒋爱民,等.酱卤肉制品保鲜技术研究进展[J].肉类工业,2014(7):46-50.
[3]黄艳梅.酱卤肉制品的工艺改进及综合保鲜技术的研究[D].无锡:江南大学,2016.
[4]Umaraw P,Verma A K.Comprehensive review on application of edible film on meat and meat products:an ecofriendly approach[J].Critical Reviews in Food Science and Nutrition,2017,57(6):1270-1279.
[5]Zimoch K A,Jarmoluk A.Polysaccharide-based edible coatings containing cellulase for improved preservation of meat quality during storage[J].Molecules,2017,22(3):390.
[6]周富裕.7种天然防腐剂对气调包装酱卤肉制品的抑菌效果[J].食品工业科技,2018,39(5):235-240.
[7]韩新锋,刘书亮,缪娟,等.茶多酚在卤肉制品保鲜中的应用[J].中国调味品,2012,37(8):31-35.
[8]黄艳梅,郇延军.复合保鲜剂延长酱卤肉制品货架期的研究[J].食品科技,2016,41(7):256-259.
[9]刘中科,黄姝洁.酱卤肉制品中复合护色剂的研制[J].食品与发酵科技,2010,46(6):40-42.
[10]卢黎.麻辣油卤水的工艺研究[J].中国调味品,2015,40(10):58-62.
[11]王兰甜,常忠义,杜磊,等.不同保水剂对冷冻猪肉的保水效果[J].西北农林科技大学学报:自然科学版,2008(4):213-217.
[12]周丽丽,程静,刘学军.影响鸭肉脯色差的实验分析[J].肉类工业,2013(12):26-28.
[13]施冰心,董庆利,刘宝林,等.增稠剂提高牛肉持水性的配方研究[J].肉类研究,2010(4):18-20.
[14]Kilic B,Simsek A,Claus J R,et al.Impact of added encapsulated phosphate level on lipid oxidation inhibition during the storage of cooked ground meat[J].Journal of Food Science,2016,81(2):359-368.
[15]Roldan M,Antequera T,Perez P,et al.Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins[J].Meat Science,2014,97(1):69-75.
[16]李龙祥,赵欣欣,孔保华.复合磷酸盐添加量对调理重组牛肉品质特性的影响[J].食品研究与开发,2017,38(2):1-5.
[17]未伟.花生衣红色素的性质及其在肉制品中的应用[D].天津:天津商业大学,2011.
[18]Lloha I,Mara V.Lipid oxidation degree and antioxidant activity of several polyphenolic extracts in bovine meat during storage[J].Albanian Journal of Agricultural Sciences,2013,12(4):721-724.
[19]Anshu Y,Fenfen C,Ping T,et al.Effect of tea polyphenol and nisin on the quality of tortoise(Trachemys scripta elegans)meat during chilled storage[J].Journal of Food Processing and Preservation,2017,41(6):e13308.
[20]安晓霞.焦糖色素及其在肉品工业中的应用[J].肉类工业,2008(8):42-45.
[21]李荣,徐义,刘明宣,等.焦糖色抗氧化活性的研究[J].中国调味品,2015,40(4):21-23.
[22]刘劭,马宁,陈韬.糖种类和温度对牛肉美拉德反应产物的影响[J].肉类研究,2014,28(9):1-3.