熏马肉加工过程中腌制及真空滚揉技术研究.pdf

Researchon of andVacuum TechnologiesPickling Tumbling ProcessofSmokedHorseMeat During Abstract Inthis meatasthetest Wasconsistsoffour follow： material，the paper,horse systematicstudy parts，as the of meat of ofdifferent timeon horse color Firstly,effects storage stability color．Secondly,effect oncolorandsodiumnitriteresidueofsmoked of auxiliary horsemeat．Thirdly,effectscompoundphosphate ontendernessand ofsmoked roll water-holdingcapacity horsemeat．Fourthly,vacuumkneadingtechnology ofsmokedhorsemeat．Theresultsareasfollow． Effects onthe of meat PartI ofdifferenttime horse color storage stability on ofcolorand storedunder4℃for resultsshow 1，2，3，5，7，9 Studychanges myoglobin days．The first3 thevalueof andthecontentof ofmeatsurfaceis that，in days L+，a幸，b幸increased metmyoglobin 3-9 valueof contentofmeatsurfaceincreased low；indays，the L木，a幸，b+decreased，themetmyoglobin ofhorsemeatislessthan thecolor cold time 3 before worse． graduall％therefore，thepreservation days get PartII E毹ctofcolor oncolorandsodiumnitriteresidueofsmokedhorsemeat auxiliary Inthis effectofsodiumnitriteresiduesandmeatcolorin horsemeatwhen