酱卤肉制品在冻藏过程中水分及色泽稳定性研究-《中国调味品》

文章信息/Info

Title:: The Stability of Moisture and Color in Stewed Meat Products During the Frozen Storage Process

摘要:: 为提高酱卤肉制品在冻藏过程中的稳定性，通过测定卤五花肉失水率以及卤猪皮的色差值，以传统卤制方法为对照，研究在20天冻藏过程中，添加不同添加剂卤制的卤肉其水分和色泽的变化情况。结果表明：与传统方法相比，添加添加剂均能不同程度地降低卤肉在冻藏期的失水率以及提高色泽的稳定性。其中持水效果最好为0.5%海藻酸钠与0.5%明胶溶液，与传统方法相比失水率降低了2.21%。色泽效果最好为0.03‰红曲红色素与0.3 g/kg茶多酚溶液，稳定时比传统产品的a*值、a*/b*值分别高5.10，0.42。

Abstract:: In order to improve the stability of the stewed meat products during the frozen storage process, the water loss rate of the halogenated pork and the color difference of the brine pig skin were determined in this study. And the traditional halogen method was used as the control to study the changes in moisture and color of braised pork marinated with different additives during the 20-day frozen storage process. The results showed that: compared with the traditional method, the addition of additives could reduce the water loss rate and improve the color stability of the stewed meat during the frozen storage time. Among them, the water holding effect was preferably 0.5% sodium alginate and 0.5% gelatin solution, and the water loss rate was reduced by 2.21% compared with the conventional method. The best color effect was 0.03‰ of monascus red pigment and 0.3g /kg of tea polyphenol solution, which was 5.10 and 0.42 higher than that of the traditional product with a* value and a*/b* value at stable conditions.