He Jiaju, Wang Wei, Zhang Jiamin, Zhu Yanli, Wang Wenli, Bai Ting, Ji Lili, Chen Lin
Key Laboratory of Meat Processing of Sichuan Province, Chengdu University, Chengdu, China.
Front Nutr. 2023 Aug 8;10:1199279. doi: 10.3389/fnut.2023.1199279. eCollection 2023.
This paper investigates the optimal process for ultrasonic desalination of Mianning ham. The study analyzed various factors such as ultrasonic treatment time, temperature, and power to determine their impact on the rate of desalination of hams. A single factor test was conducted to study the rate of desalination. Further, A Box-Behnken experimental design was used to evaluate the effect of Mianning ham desalination. The design examined the impacts of ultrasound on the physicochemical properties, texture, and sensory of the ham. Response surface processing group underwent oral processing to determine the optimal ultrasonic treatment conditions with the highest acceptance level. The results show that the best conditions were: ultrasonic time 84.56 min, ultrasonic temperature 40.35°C, and ultrasonic power 150.85 W. The average desalination rate of the ham under the optimal conditions was 25.93% ± 0.69%, and the hardness was 4.48 N ± 0.62 N. Overall, this process significantly improved the desalination rate, texture, and sensory quality of Mianning ham, providing solid theoretical support for desalination processing at the back end of ham.
本文研究了冕宁火腿超声脱盐的优化工艺。该研究分析了超声处理时间、温度和功率等各种因素，以确定它们对火腿脱盐率的影响。进行单因素试验以研究脱盐率。此外，采用Box-Behnken试验设计评估冕宁火腿脱盐效果。该设计考察了超声对火腿理化性质、质地和感官的影响。响应面处理组进行口感测试，以确定接受度最高的最佳超声处理条件。结果表明，最佳条件为：超声时间84.56分钟、超声温度40.35℃、超声功率150.85W。在最佳条件下，火腿的平均脱盐率为25.93%±0.69%，硬度为4.48N±0.62N。总体而言，该工艺显著提高了冕宁火腿的脱盐率、质地和感官品质，为火腿后端脱盐加工提供了坚实的理论支持。
