Pulsed pressure assisted brining of porcine meat
Pulsed pressure assisted brining of porcine meat
复制标题
脉冲压力辅助腌制猪肉
DOI：
10.1016/j.ifset.2013.12.014
复制
发表时间：
2014-04-01
影响因子：
6.6
通讯作者：
Ma, Meihu
中科院分区：
文献类型：
--
作者：
Jin, Guofeng;He, Lichao;Ma, Meihu
脉冲压力技术是一种新兴的食品加工技术，在食品加工中的应用还很少，尤其是在肉类腌制中的应用更少。本研究以猪里脊肉为原料，采用PP装置进行腌制，以加快腌制速度，改善产品的质构特性。脉冲压力周期为150 kPa（保持40分钟），大气压（保持20分钟），压力脉冲数为12。结果表明，PP辅助卤制可在达到与对照卤制（常压卤制）相同含盐量的基础上，有效缩短卤制时间。PP对果蔬的基本化学成分和新鲜度无明显影响。与对照组相比，PP盐水浸泡样品的质地（硬度、弹性和胶粘性）得到了显著改善（P < 0.05）。PP辅助卤制技术在肉类加工业中具有广阔的应用前景。工业实用性：与常压卤制相比，PHP辅助卤制可有效缩短卤制时间约70%。持水力显著增加，从而可以提高生产率。与对照样品相比，PHP处理样品的质地概况（硬度、弹性和胶粘性）得到了极大的改善（P < 0.05）。因此，PHP技术在肉类加工业中具有广阔的应用前景。(C)2013爱思唯尔有限公司保留所有权利。
Pulsed pressure (PP) is an emerging food processing technology, which is scarcely used in food processing, especially in meat salting. In this study, pork loins were brined using a PP apparatus in order to accelerate the brining rate and improve the product's texture properties. The pulsed pressure cycle was 150 kPa (holding 40 min), atmospheric pressure (holding 20 min), and number of pressure pulses 12. The results indicated that PP assisted brining could effectively shorten the brining time on the basis of reaching the same salt content as the control brined samples (brined at atmospheric pressure). The basic chemical composition and freshness were not markedly affected by PP. The texture profile (hardness, springiness and gumminess) of the PP brined samples was highly improved compared with the control brined samples (P < 0.05). PP assisted brining appears as a promising technology in the meat processing industry in the near future.Industrial relevance: PHP assisting brining could effectively shorten the brining time to about 70% compared to brining at the atmospheric pressure. The water holding capacity was significantly increased, which could consequently improve the production rate. The texture profile (hardness, springiness and gumminess) of the PHP treated samples was highly improved compared with the control samples (P < 0.05). So, PHP will be a promising technology in the meat processing industry in the near future. (C) 2013 Elsevier Ltd. All rights reserved.