食盐对猪肉脱水过程中物理特性及微观结构的影响-食品科学.pdf

※食品化学 食品科学 2018, Vol.39, No.14 67 食盐对猪肉脱水过程中物理特性及 微观结构的影响 吴健锋，张立彦* （华南理工大学食品科学与工程学院，广东广州 510640 ） 摘  要：探究食盐用量对脱水腌制肉的色泽、水分活度、体积变化率、横向收缩比、纵向收缩比等物理特性、微观 a L ，可减少肉色变化， 结构变化的影响，分析各指标间的相关性。结果表明：食盐用量主要影响脱水肉样的 *、 *值 但效果有限；食盐用量在1%～8%之间时，用量越高干燥过程中肉样水分活度随水分减少下降越快，超过8%后影响 % P % 减弱；1 食盐用量腌制肉样体积变化率明显高于其他各样（ ＜0.05 ），4 食盐用量腌制肉样的纵向收缩比显著小 P P 于其他腌制样（ ＜0.05 ），而食盐用量对腌制样横向收缩比无显著影响（ ＞0.05 ）；脱水腌制肉样水分活度、体 积变化率、横向收缩比及纵向收缩比、含水率之间的相关关系不受食盐用量的影响；腌制液食盐用量越高，脱水肉 样肌纤维及其膜的变化越明显。 关键词：食盐用量；猪背脊肉；物理特性；微观结构 Effects of Sodium Chloride on Physical Properties and Microstructure of Pork during Dehydration WU Jianfeng, ZHANG Liyan* (School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China) Abstract: The effects of NaCl concentration on the microstructure and physical properties of cured pork including color and water activity (aw), percentage volume change, longitudinal shrinkage rate (LSR) and transverse shrinkage rate (TSR) during hot air dehydration were studied and the correlation of these properties was analyzed. The results indicated that NaCl concentration mainly influenced a* and L * values of cured pork and reduced the color change, but the effects were limited. During the dehydration process, aw decreased faster with increasing NaCl concentration from 1% to 8%, while the effect was attenuated when NaCl con