Storage characteristics of pork shoulder with salt reduction treatment
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摘要: 以新鲜猪肘肉为研究对象,将复合替代盐用于其腌制过程中,主要探讨了贮藏过程中猪肉样品的p H、脂肪氧化程度及微生物对蛋白质的降解情况、微生物数量、质构特性及感官品质的变化,以考察减盐替代后猪肉的贮藏特性。结果表明:贮藏过程中,肉样的p H变化不明显（p>0.05）,减盐处理样的p H始终小于对照样;减盐处理样的硫代巴比妥酸（TBA）值始终高于对照样的,贮藏6周后显著升高（p<0.05）,但未超过限定值;而减盐处理样的挥发性盐基氮（TVB-N）值始终低于对照样,贮藏6周后显著增大（p<0.05）;在贮藏过程中,肉样质构的各项指标值稍有降低,减盐组样品的硬度、弹性及咀嚼性、剪切力值显著高于对照样（p<0.05）;贮藏过程中减盐处理样感官品质明显降低,与对照样相比滋味和口感评分差异显著（p<0.05）。因此,猪肉复合替代盐处理会影响其贮藏品质,尤其是TBA值、质构及口感特性。Abstract: The changes in p H,fat oxidation and protein hydrolysis by microorganisms,microorganisms amount,textural properties and sensory quality of pork sample were investigated by using fresh pork shoulder salted by compound substitutional salts as research material.Results showed that: p H of samples changed insignificantly( p> 0.05) and the p H of samples salted by substitutional salts was lower than that of control sample during storage;thiobarbituric acid( TBA) value of samples salted by substitutional salts was higher than that of control sample and increased obviously after 6 weeks storage( p < 0.05),but it was still in the limitation; volatile base nitrogen( TVB- N)value of samples salted by substitutional salts was lower than that of control sample and increased obviously after6 weeks storage( p < 0.05); the textural parameters of samples were decreased a little during storage and the hardness,springiness,chewiness and shear force value of samples salted by substitutional salts were significantly higher than that of control sample( p < 0.05); the sensory quality of samples salted by substitutional salts declined gradually,and the taste and mouthfeeling marks were obviously lower than that of control sample( p < 0.05). In conclusion,salt reduction treatment has an impact on the storage qualities of pork,especially TBA value,textural parameters and sensory quality.
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