以猪肉为原材料，探讨了不同真空度以及真空腌制时间对其在真空腌制过程中的食盐渗透规律及品质变化的影响。实验数据表明：随着真空度及腌制时间的增大，食盐内渗量以指数方式增长，猪肉水分含量不断减小，并在6 h左右分别达到渗透平衡；猪肉在腌制过程中一直保持增重且增重率随腌制时间的延长而极显著增大；猪肉食盐渗透速率显著减小，食盐渗透速率常数随真空度的增大而先增后减，并在0.08 MPa下达到最大值0.977。在品质变化方面，真空度对猪肉的pH值没有显著影响，盐溶液中可溶性蛋白含量随真空度的增大先增后减且在0.08 MPa下达到最大值；在真空腌制过程中，猪肉的L*值和b*值不断增大，a*值不断减小，嫩度显著提高；硬度、弹性和咀嚼性不断增大，恢复性逐渐减小，粘聚性先减小后增大。

The influence of vacuum pressure and brining time on salt osmotic dehydration and quality changes of pork in vacuum pickling process were studied. The results indicated that, as the vacuum pressure and curing time increased, the quantity of salt endosmosis increased exponentially, while water content decreased and reached the equilibrium at about 6 h. The mass of pork kept rose in the vacuum brining process, and the mass-gain rate was increased significantly as the vacuum pressure increasing. Salt penetration rate decreased and the constant of salt penetration rate increased first and then decreased with the vacuum pressure increased, and reached its maximum value of 0.977 at 0.08 MPa. Vacuum pressure had slight impact on pH of the pork. Soluble protein content in salt solution had the similar change as the constant of salt penetration, which showed the highest value at 0.08 MPa. The values of brightness (L*) and yellowness (b*) were enhanced while redness (a*) reduced during the salting process. Vacuum brining could improve the tenderness of pork obviously, and the hardness, elasticity and chewiness were enhanced gradually. The resilience decreased and cohesiveness decreased after the first increases.

广东省教育部产学研结合项目资助（2011A090200030）