Abstract
The change rule of smoked meat quality during vacuum curing (VC)and dry curing(DC) were studied. Two kinds of smoked meat during different processing stages were compared on the water content, salt content, sodium nitrite residue, microbiological indicator, color and volatile compounds. The results showed that: the water content of VC and DC samples decreased 16.5% and 20.5%, respectively. While salt content of that rise to 5.9% and 5.2%, respectively. The L* of VC is 2.1% higher than that of DC. The a* of VC is 12.2% lower than that of DC, the b* is no big difference between them. The total plate count of VC samples is lower than that of DC samples, and the coccus is becoming dominant bacteria. After baked and smoked, the VC's water content, salt content and sodium nitrite residue are higher than those of the DC's, and the L* of VC samples is higher than that of DC. Lower a* and b* make the smoked meat have a better color,like the pleasant rose pink .The quantity of coccus and mold of VC is higher than that of DC, which becoming the dominant bacteria, and the others were no significant differences. The types and relative content of volatile compounds in VC is higher than that of DC. So the VC method can improve the water-retaining property of smoked meat and promote to absorb the curing agent, it also can ameliorate the color and the flavor of the smoked meat.
Publication Date
4-28-2015
First Page
56
Last Page
62
DOI
10.13652/j.issn.1003-5788.2015.02.012
Recommended Citation
Qingwen, LUO; Chengguo, LIU; Hui, ZHOU; Aihua, LOU; and Yiru, ZHONG
(2015)
"Effect of vacuum curing and dry curing on quality change of dry-smoked meat during processing,"
Food and Machinery: Vol. 31:
Iss.
2, Article 12.
DOI: 10.13652/j.issn.1003-5788.2015.02.012
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/12
References
[1] 傅樱花. 腊肉制品风味形成的探讨［J］.食品工业科技, 2004(3): 143～144.
[2] 尚永彪，吴金凤，夏杨毅，等.农家腊肉冷熏加工过程中挥发性风味物质的变化［J］.食品科学, 2009，30(17): 79～83.
[3] 徐为民, 匡一峰, 徐幸莲, 等. 风鹅加工过程中蛋白质分解及其对产品风味的影响［J］. 扬州大学学报, 2005, 26(2): 41～43.
[4] Theno D M, Siegel D G, Schmidt G R. Meat massaging: effects of salt phosphate on the microstructure of binding juiciness in sectioned and formed hams［J］. Journal of Food Science, 1978, 43(2): 493～498.
[5] Beate Schulze, Stephan Peth, Eva Maria Hubbermann, et al. The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis ［J］. Journal of Food Engineering, 2012, 109(3): 380～387.
[6] 龚海辉, 谢晶, 张青. 真空浸渍在果蔬加工中的应用［J］.食品工业科技, 2008, 29(5): 291～294.
[7] 徐珠洁, 谢晶, 刘世雄. 真空浸渍对苹果强化营养的研究［J］.食品科学, 2008, 29(11): 142～146.
[8] 张立彦，熊玲.真空腌制条件对猪肉食盐渗透规律及品质变化的影响［J］.现代食品科技，2013,29（11）：2 595～2 600.
[9] 史培磊，闵辉辉，李春保，等. 滚揉腌制前后鹅肉品质的变化［J］.食品科学，2011,32（11）：88～92.
[10] 常海军,周文斌,王强. 肉品风味及影响因素研究进展［J］. 肉类工业,2010(8):46～49.
[11] 赵冰,任琳,陈文华,乔晓玲,等. 烟熏工艺对熏肉挥发性风味物质的影响［J］. 食品科学,2013(6):180～187.
[12] 杜喜玲. 气-质色谱法测定发酵猪肉风味物质的研究［J］. 肉类研究,2012(2):34～36.
[13] 唐爱明,夏延斌.肉制品中亚硝酸盐降解方法、机理及研究进展［J］.食品与机械，2004,20（2）：35～37
[14] 严聃,陈奇,李晓文.亚硝基血红蛋白制取影响因素的研究［J］.食品与机械,2006,22(2):66～68
[15] 张伟力.猪肉肉色与酸度测定方法［J］.养猪,2002(1):30～31.
[16] 钱灵燕,郇延军,刘成林. 不同滚揉腌制工艺处理对猪肉腌制过程中色泽的影响［J］.食品工业科技，2010,31（4）:125～128.
[17] Javier Mateo, JoséMaría Zumalacárregui. Volatile compounds in chorizo and their changes during ripening［J］.Meat Science, 1996,44(4):255～273.
[18] Yu, Ai-nong, Sun Bao-guo. Flavour substances of Chinese traditional smoke cured bacon［J］. Food Chemistry, 2005, 89(2): 227～233.
[19] Flores M, Grimm C C, Toldra F, et al.Correlations of sensory and volatile compounds of spanish "Serrano" dry-cured ham as a function of two processing times［J］. Journal of Agriculture and Food Chemistry,1997, 45(6): 2 178～2 186.
[20] 许鹏丽，郭祀远. 广式腊肉风味物质成分分析的研究［J］.食品工业科技,2009,30(11):122～125
[21] 朱建军,王晓宇,胡萍.黔式腊肉加工过程中挥发性风味物质的变化［J］.食品与机械,2013,29(4):20～23
[22] 刘洋. 腊肉加工和贮藏期间菌相变化和理化变化［D］. 北京: 中国农业大学, 2005.
[23] 胡萸英,曾云中,翁芷芬,等. 金华火腿微生物研究 Ⅱ.火腿盐制、发酵期间微生物优势种类及其变动的研究［J］. 杭州大学学报(自然科学版),1983（4）:507～513.
[24] 王海燕,马长伟,李平兰. 传统湖南腊肉中产香葡萄球菌的筛选及鉴定［J］. 食品与发酵工业,2006(5):45～49.
[25] 何文新,郭善广,蒋爱民,等. 通过猪脂肪氧化和猪瘦肉酶解制备中式腊肉风味前提物的研究［J］. 食品与机械,2008,24（6）:41～45，70.
[26] 傅樱花, 马长伟,彭建华,等. 腊肉加工过程中游离脂肪酸的变化研究［J］.食品科技, 2006(1): 56～59.
[27] 陈美春,杨勇,石磊.四川腊肉生产过程中理化及微生物特性的研究［J］.食品科技,2008,29(5):149～152.
[28] Hinrichsen L L, Pederson S B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing［J］. Agricultural and Food Chemistry,1995(43): 2 932～2 940.