大别山地区构造地貌特征.PDF

454 2010, Vol. 31, No. 23 食品科学 ※专题论述 孙建清 1,2 ，徐宝才1,3, * ，周 辉 1,2 ，王 赟 1,2 ，李景军1,2 (1. 国家肉品质量安全控制工程技术研究中心，江苏 南京 210041 ；2. 肉品加工与质量控制国家重点实验室，雨润集团， 江苏 南京 210041 ；3.南京农业大学食品科技学院，江苏 南京 210095) 低温肉制品是我国肉制品发展的趋势，其产品的加工品质如蒸煮得率、系水性、质构特性及感官品质受 滚揉、机械嫩化、盐水注射、斩拌等机械处理的影响。本文综述机械处理在低温肉制品生产中的应用现状。低 温真空滚揉能缩短腌制时间，改善产品质构，目前国内外广泛采用；充气变压滚揉比低温真空滚揉具有一定的优 势，产品的质构、持水性和出品率相对较高，且抑菌效果较优；预滚揉处理往往与其他处理相结合可减少总滚揉 时间，改善腌制液渗透，提高产品得率；机械嫩化能破坏肌肉组织结构，降低产品剪切力值，改善感官嫩度； 盐水注射能加快腌制液的渗透，增加产品出品率，腌制液中的成分、浓度及注射率影响产品品质；斩拌终温显著 影响乳化产品品质。 低温肉制品；滚揉；机械嫩化；注射；斩拌 Advances in Research and Applications of Critical Processes and Equipment Technologies for Low-temperature Meat Products SUN Jiang-qing1,2 ，XU Bao-cai 1,3,*，ZHOU Hui 1,2 ，WANG Yun 1,2 ，LI Jing-jun1,2 (1. National Centre of Meat Quality and Safety Control, Nanjing 210041, China ； 2. State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 210041, China ； 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：Low-temperature meat products are the main development direction of meat processing in the future in China. However their processing qualities such as cooking yield, water-holding capacity, texture characteristics and sensory character- istics are influenced differently by some mechanical treatments including tumbling, mechanical tenderization, brine injection and chopping. This paper reviews the current applications of mechanical treatments in the processing of low-temperature meat products. Low temperature and high vacuum tumble technology being widely used at home and abroad can shorten the curing time and