加工因素对东坡肉品质的影响.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 02 13 陈 琳，孙智达 * (华中农业大学食品科学技术学院，湖北 武汉 430070) 采用感官评定和物性测定仪 TA-XT2 质地剖面分析(TPA)调味料配方和加工工艺对湖北传统名菜黄州东坡肉 的影响。结果表明：酱油(P ＜0.05)和煨制时间(P ＜0.05) 显著影响东坡肉的感官品质；煨制时间、黄酒、糖、 盐与质构多项指标呈显著或极显著负相关；酱油、黄酒对肥肉的质构指标影响较小，煨制时间对肥肉的质构指标 影响较大；盐和加水量对肉皮的质构指标影响较小，酱油、煨制时间对肉皮的质构指标影响较大，且酱油对肉皮 弹性影响显著(P ＜0.05) 。煨制时间、盐对瘦肉的质构指标影响较大。 东坡肉；配方；工艺；感官评定；质地剖面分析 Effects of Processing Factors on the Quality of Dongpo Pork CHEN Lin ，SUN Zhi-da* (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) Abstract：The effects of seasoning formula and processing parameters on the sensory and textural quality of Huangzhou Dongpo pork, a famous traditional dish in Hubei province, were investigated by using sensory panel evaluation and texture profile analysis (TPA) based on the use of a TA-XT2 type texture analyzer. Soy sauce amount and stewing time had a significant effect (P ＜ 0.05) on the sensory characteristics of Dongpo pork. Stewing time and the amounts of added rice wine, sugar and salt were significantly (or even exceedingly significantly) negatively correlated with multiple texture parameters. The texture profile of the fat meat was substantially affected by stewing time, but little affected by the amounts of soy sauce and rice wine. The amounts of water and salt were the factors having little effect on the texture profile of the pork skin, but soy sauce amount and stewing time had a substantial effect, and soy sauce amount had a significant effect on its springiness (P ＜0.05). The texture profile of the lean meat was substantially affected by stewing time and salt amount. Key words ：Dongpo pork ；formula ；processing technique ；sensory