干燥工艺对熏马肉干品质的影响.PDF

10 2016, Vol. 30, No. 02 肉类研究 中国肉类食品综合研究中心 加工工艺 MEAT RESEARCH CHINA MEAT RESEARCH CENTER 干燥工艺对熏马肉干品质的影响 李 真，刘雅娜，苏里阳，王文君，米尔扎提 ·木塔力甫，杨海燕* （新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052 ） 摘  要：研究不同干燥方式（热风干燥、微波干燥和真空干燥）对熏马肉干色差、嫩度、质构特性和感官品质的影 P 响。结果表明：真空干燥能够显著（ ＜0.05 ）改善熏马肉干的色泽、降低肌红蛋白的氧化，增加氧合肌红蛋白、 肌红蛋白和血红素铁的含量，提高其嫩度、咀嚼性和感官品质。因此，选择真空干燥为熏马肉干的最佳干燥方法。 关键词：熏马肉干；干燥工艺；色泽；质构特性；感官品质 Effect of Drying Methods on the Quality of Dried Smoked Horsemeat * LI Zhen, LIU Yana, SU Liyang, WANG Wenjun, Mierzhati ·MUTALIFU, YANG Haiyan (College of Food Science, Xinjiang Agricultural University, Ürümqi 830052, China) Abstract: The aim of this work was to find the best drying method for the production of smoked horsemeat by exploring the effect of different drying methods (hot air, microwave and vacuum) on the color, tenderness, texture and sensory qualities of smoked horsemeat jerky. Results showed that vacuum drying significantly (P 0.05) improved the color of smoked horsemeat jerky, reduced myoglobin oxidation, increased the contents of oxymyoglobin, myoglobin and heme iron and improved tenderness and chewiness as well as sensory quality. Therefore, vacuum drying is the most suitable drying method for the industrial production of smoked horsemeat jerky. Key words: smoked horsemeat jerky; drying method; color; texture properties; sensory quality DOI:10.15922/ki.rlyj.2016.02.003 中图分类号：TS205.1 文献标志码：A 文章编号：1001-8123 （2016 ）02-0010-05 引文格式： 李真, 刘雅娜, 苏里阳, 等. 干燥工艺对熏马肉干品质的影