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牛肉湿腌及超声波辅助湿腌过程中腌制液渗透速率的研究

Study on penetration rate of marinade in wet salting and ultrasonic wave assisted wet salting on beef
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摘要 为探索腌制传质动力学特性,以牛肉为研究对象,首先采用5%、10%、15%、20%、25%的盐水于6℃下对牛肉进行腌制,测定腌制第0、1、2、3、4、5小时牛肉中水分含量、氯化物含量以及肉块总重的变化;再采用超声波辅助湿腌的方法,以5%的盐水于6℃下进行腌制,测定腌制第0、1、2、3、4、5小时牛肉中水分含量、氯化物含量、肉块总质量及亚硝酸钠渗透深度的变化,进行传统湿腌与超声波辅助湿腌速率的对比研究。结果表明:采用20%的盐水对牛肉进行腌制时,腌制效果理想,腌制过程迅速达到平衡(p<0.05);采用超声波辅助湿腌对腌制液的渗透具有显著的加速效果(p<0.05)。试验结果为牛肉腌制加工提供了一定的数据指导,并为超声波快速腌制技术的开发提供了一定的理论依据。 For exploring the transfer dynamics character,in this study,the beef was used as the research object,at first,the ratio of 5%,10%,15%,20%,25%(w/w)of saline solution were adopted respectively,and under the condition of curing at 6℃to marinated beef,determination water content,chloride content in beef and the change of the total weight of beef specimens at curing 0,1,2,3,4,5 h.Secondly,the method of ultrasonic assisted wet salted was adopted to marinate the beef,with 5%of the brine in curing under 6℃,and determinat moisture content,chloride content in beef,the change of the total weight and sodium nitrite penetration depth of beef during the period of curing 0,1,2,3,4,5 h,to compare the effect on wet salting and ultrasonic wave assisted wet salting.The results showed when the beef was salted with20%brine,the infiltration rate of the marinating solution was fast and the weight loss of the meat was lowest(p<0.05).The ultrasonic assisted wet curing had a significant accelerating effect on the infiltration of the salted liquid(p<0.05).This experiment provided certain data guidance for the marinating of beef,and provided certain theoretical basis for the development of ultrasonic rapid pickling technology.
作者 付丽 高雪琴 申晓琳 杨宝进 孙森伟 FU Li;GAO Xueqin;SHEN Xiaolin;YANG Baojin;SUN Senwei(Food Engineering College,Henan University of Animal Husbandry and Economy,Zhengzhou450046;Henan Yisai Beef Co.,Ltd.,Jiaozuo454450)
出处 《食品科技》 CAS 北大核心 2019年第4期104-109,共6页 Food Science and Technology
基金 2016年度河南省重大科技项目(161100110700) 2018年河南省科技攻关项目(182102110006) 2014年河南省科技攻关项目(142102210439) 河南牧业经济学院科技创新团队项目(HUAHE2015010).
关键词 牛肉 湿腌 渗透速率 超声波 beef wet salted penetration rate ultrasonic
作者简介 付丽(1971-),女(满族),黑龙江海林人,硕士,副教授,研究方向为畜产品加工及品质控制;通讯作者:杨宝进
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