不同翻滚腌制处理对预制猪排品质特性的影响。
Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops.
机构信息
Key Laboratory of Animal Origin Food Production and Safety Guarantee, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China ; Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China .
Ginling College, Nanjing Normal University, Nanjing 210097, China .
出版信息
Asian-Australas J Anim Sci. 2015 Feb;28(2):260-7. doi: 10.5713/ajas.14.0511.
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.
在模拟商业条件下，研究了不同翻滚腌制处理（对照组 CG；传统静态腌制 SM；真空连续翻滚腌制 CT；真空间歇翻滚腌制 IT）对预制猪排品质特性的影响。与其他预制无骨猪排处理相比，CT 处理增加了（p<0.05）pH 值、b值、产品得率、嫩度、整体风味、感官多汁性和整体可接受性。CT 处理降低了（p<0.05）与其他处理相比的烹饪损失、剪切力值、硬度、胶粘性和咀嚼性。此外，CT 处理比其他处理更有效地提高了弹性和感官颜色。然而，IT 处理在数值上达到了最高的（p<0.05）L和 a*值。这些结果表明，CT 处理获得了预制猪排的最佳品质特性，应作为这种预制无骨猪排的最佳商业加工方法。
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