Ockerman H W, Organisciak C S
The Ohio State University, Columbus, Ohio 43210 and The Ohio Agricultural Research and Development Center, Wooster, Ohio 44691.
J Food Prot. 1978 Nov;41(11):878-880. doi: 10.4315/0362-028X-41.11.878.
Increased tumbling time and intermittent tumbling (10 min per hour for 18 h of tumbling) when compared (on a tumbling time basis) to continuous tumbling (3 h), both increase migration of individual cure components (sodium chloride, dextrose, sodium nitrite) as well as average brine (average migration of these components) in tumbled porcine muscle. In most instances the difference between intermittent and continuous tumbling became apparent at 1-1/2 to 2 h of tumbling time and remained significantly higher for the intermittent tumbling technique for the remainder of the 3-h tumbling treatment. Tumbling time for both continuous and intermittent tumbling increased cure migration but these results indicate that continuous tumbling did not have the same influence on cure ingredient migration as equivalent tumbling time delivered intermittently.
与连续翻滚（3小时）相比（基于翻滚时间），翻滚时间增加以及间歇性翻滚（每小时翻滚10分钟，共翻滚18小时）均会增加腌制猪肌肉中各腌制成分（氯化钠、葡萄糖、亚硝酸钠）的迁移以及平均盐水（这些成分的平均迁移）。在大多数情况下，间歇性翻滚和连续翻滚之间的差异在翻滚1.5至2小时时变得明显，并且在3小时翻滚处理的剩余时间内，间歇性翻滚技术的差异仍显著更高。连续翻滚和间歇性翻滚的时间均增加了腌制成分的迁移，但这些结果表明，连续翻滚对腌制成分迁移的影响与间歇性提供的等效翻滚时间不同。
