静态变压腌制技术对猪肉品质的影响

doi:10.3864/j.issn.0578-1752.2015.11.014

摘要/Abstract

摘要： 【目的】探讨静态变压腌制的优越性，阐明静态变压腌制对猪肉品质的影响，提高腌制肉制品品质。【方法】采用静态变压腌制（试验组）、常压腌制（对照1）、真空腌制（对照2）和加压腌制（对照3）4种方式对猪肉进行腌制，分析腌制效果（食盐含量、腌制吸收率）、pH、食用品质（水分含量、离心损失率、滴水损失率、色泽、剪切力与质构）、盐溶性蛋白含量、肌纤维束微观结构及肌原纤维蛋白降解程度的变化及影响。【结果】就腌制吸收率而言，试验组与对照组之间在前4 h无显著差异，4 h后试验组的腌制吸收率较其他三者显著提高（P＜0.05）。就食盐含量而言，腌制6 h时，试验组较对照组1提高了31.9%，较对照组2提高了10.20%，而较对照组3提高了7.29%，且与三者差异显著（P＜0.05）。静态变压腌制可显著提高猪肉pH值和食用品质。结果表明：腌制过程中，试验组的pH值大于对照组，且每时间点差异均达到显著（P＜0.05）。试验组水分含量和保水性显著提高（P＜0.05），与对照组相比，试验组的离心损失率显著小于对照组1（P＜0.05）；试验组的滴水损失率显著低于对照组1、2（P＜0.05）。静态变压腌制对猪肉的嫩度、TPA和色泽有显著影响，使剪切力、硬度、弹性、咀嚼性和胶黏性显著降低（P＜0.05）。试验组表面的b*值显著高于对照组（P＜0.05），内部的a*值、b*值及色泽相关肌红蛋白差异不显著。静态变压腌制对猪肉的蛋白和微观结果也存在显著影响。腌肉中的盐溶性蛋白质的含量随着腌制时间延长，呈上升趋势。腌制6 h时，试验组肉中的盐溶性蛋白含量显著高于对照组1和对照组3（P＜0.05）。腌制液中的盐溶性蛋白含量随着腌制时间延长，也呈上升趋势。在腌制6 h时，试验组腌制液中的盐溶性蛋白含量显著低于对照组（P＜0.05）。试验组与对照组的肌原纤维蛋白降解程度不一致，试验组1.5—4.5 h没有明显的条带出现或缺失，而6 h时在40 kD出现条带，但颜色较浅；而对照组1.5—6 h在40 kD均出现条带，说明试验组猪肉蛋白质降解程度低于对照组。电镜结果表明静态变压腌制降低了对肌纤维束微观结构的破坏程度，试验组与对照组相比，试验组和对照组1对肌肉微观结构破坏程度最小，猪肉肌纤维束结构完整，对照组2和对照组3使肌纤维束组织结构完整性遭到一定程度的破坏，肌纤维束缝隙变大，结构疏松。【结论】与常压腌制、真空腌制和加压腌制相比，静态变压腌制可显著提高腌制效果、改善肉质，具有更为广阔的应用前景。

关键词: 猪肉, 静态变压腌制, 常压腌制, 真空腌制, 加压腌制, 肉质

Abstract: 【Objective】 The objective of this experiment was to investigate the effect of pressure varied static brining on pork quality, made an approach to the superiority of pressure varied static brining and increase quality of brining meat products. 【Method】 Pressure varied static brining (PVSB-test group), atmospheric pressure brining (APB-control 1), vacuum brining (VB-control 2) and pressure increasing brining (PIB-control 3) were employed to prepare cured meat. Subsequently, salting efficiency (salt content, marinade absorption) and various quality indexes including pH value, eating quality (water content, centrifugation loss, drop loss, color, shear force, TPA), salt-soluble protein content, microstructure of pork myolin and myofibrillar protein degradation were investigated. 【Result】 In terms of marinade absorption, there was no significant difference between test group and control groups before 4 h and for 4 h resulted in higher than control groups (P＜0.05). In comparison with control 1, control 2 and control 3, the salt content of test group increased significantly by 31.9%, 10.20%, and 7.29%, respectively (P＜0.05). In comparison with control, the pH value and eating quality increased. Test group resulted in higher pH value during curing than control and presented significances in every time point (P＜0.05). Water content and water capacity of pork muscle treated with PVSB were increased significantly (P＜0.05). Test group presented a significance in lower centrifugation loss than control group 1 and lower drop loss than control group 1, control group 2. PVSB showed a significant effect on tenderness, TPA and color. The test group had lower shearing force, hardness, springiness, chewiness and gumminess than control groups (P＜0.05). PVSB resulted in higher b* of the external than control groups (P＜0.05), a*, b* of the internal and content of myoglobin had no significant differences among four treatments. PVSB also had a significant effect on meat protein and microstructure of pork myolin. With the curing time extension the soluble protein in pork muscle and marinade was improved. The test group resulted in higher salt soluble protein in pork muscle than control group 1 and control group 3, and lower in marinade than control for 6 h (P＜0.05), respectively. The degree of myofibrillar protein degradation in test group and control groups was inconsistent. There was no apparent bands appeared or disappeared from 1.5 to 4.5 h in test group, while it had 40 kD fragment appeared at 6h, but not apparent. All control groups had 40 kD fragment appeared. It was showed that the test group resulted in lower protein degradation than control groups. PVSB had decreased the degree of damage in muscle microstructure. After curing, the muscle fiber bundles of the control group 2 and control group 3 were damaged more seriously than test group and control group 1, so they presented wise integrity in the microstructure of pork muscle, while the loose in control group 2 and control group 3. 【Conclusion】 As compared with APB, VB and PIB, PVSB increased salting efficiency and improved eating quality significantly. Therefore, this technology should have wider application prospects.

Key words: pork, pressure varied static brining, atmospheric pressure brining, vacuum brining, pressure increasing brining, meat quality

郭昕，黄峰，张春江，胡宏海，陈文波，张泓. 静态变压腌制技术对猪肉品质的影响[J]. 中国农业科学, 2015, 48(11): 2229-2240.

GUO Xin, HUANG Feng, ZHANG Chun-jiang, HU Hong-hai, CHEN Wen-bo, ZHANG Hong. Effects of Pressure Varied Static Brining on Pork Quality[J]. Scientia Agricultura Sinica, 2015, 48(11): 2229-2240.

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