PSE 肉和盐浓度对重组蒸煮火腿工艺及感官特性的影响。
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
机构信息
Department of Food Science, Federal University of Lavras (UFLA), P.O. Box 3037, Lavras, Minas Gerais 37200-000, Brazil.
Federal Institute of the Southeast of Minas Gerais (IF Sudeste MG), Rio Pomba Campus, Rio Pomba, Minas Gerais 36180-000, Brazil.
出版信息
Meat Sci. 2019 Jun;152:96-103. doi: 10.1016/j.meatsci.2019.02.020. Epub 2019 Feb 26.
The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P < .05) high cooking loss (6.27 vs 3.25%), expressive moisture and C* values and low hardness. Products elaborated with PSE meat had (P < .05) lower cohesiveness, energy to fracture and hue tone colour and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technological and sensory characteristics of the restructured cooked hams.
研究了使用正常肉、苍白、柔软和渗出肉（PSE 肉）对不同盐含量（0.8%、1.2%、1.6%、2.0%和 2.4%）加工的再制熟火腿的技术和感官质量的影响。低盐含量意味着（P<.05）较高的烹饪损失（6.27 对 3.25%）、较高的水分表达值和 C*值以及较低的硬度。与用正常肉加工的产品相比，用 PSE 肉加工的产品的内聚性、断裂能和色调颜色较低，弹性较高（P<.05）。PSE 肉基产品的咸味感知略高，当盐含量低于 1.6%时，评估人员也更喜欢这些产品。结论是，当使用 PSE 肉时，添加 1.2%的盐足以保持再制熟火腿的技术和感官特性。
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