强化高温风干成熟对中式培根脂质氧化和感官品质的影响-食品科学.PDF

※工艺技术 食品科学 2012, Vol. 33, No. 04 1 王 艳，章建浩 * ，刘 佳，彭 洁，孙丽双 ( 国家肉品质量安全控制工程技术研究中心，教育部肉品加工与质量控制重点实验室，农业部农畜产品加工与质量控制 重点开放实验室，南京农业大学食品科技学院，江苏 南京 210095) 以猪五花肉为原料，采用强化高温风干成熟工艺制作中式培根，研究强化高温风干成熟工艺对中式培根 脂质氧化和感官品质的影响。结果表明：采用 65 ℃强化高温处理可以显著激活脂肪氧合酶活力(P ＜0.05) ，产品的 硫代巴比妥酸值(0.17mg MDA/kg) 比对照组降低26.1% 、过氧化值降低了45%(P ＜0.01) ，感官评分提高 14.0%，说 明强化高温可以促进脂质氧化和风味物质积累，降低产品氧化指标；以硫代巴比妥酸值和感官评分为目标函数的综 合回归优化工艺结果为强化温度 65 ℃、风干成熟温度 18～29.5 ℃(每天升高 1.5℃) 、风干相对湿度72%～68.5%(每 天降低 0.5%) 、风干时间8d，此时产品的盐分与水分含量分别为3.56% 、52.2%，与感官分析结果有良好的一致性。 中式培根；强化高温风干成熟；脂质氧化；感官品质；回归优化 Intensified High-Temperature Air-Drying Ripening of Chinese Bacon and Its Effect on Lipid Oxidation and Sensory Quality WANG Yan ，ZHANG Jian-hao* ，LIU Jia ，PENG Jie ，SUN Li-shuang (National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract：Intensified high-temperature air-drying ripening was used for the production of Chinese bacon from pork bellies and its effect on lipid oxidation and sensory quality in Chinese bacon was investigated. The results showed intensified treatment at 65 ℃ activated lipoxygenase (LOX) significantly (P ＜ 0.05), and resulted in a decrease of 26.1% in the TBARS value and of 45% in the POV value and a 14.0% increase in the sensory evaluation score of Chinese bacon when compared with the control (without high-temperature intensification before air drying), indicating that intensified