本文以猪里脊肉为原料，在感官评定、仪器分析的基础上，结合低场核磁共振测定结果，考察了水分条件及加热温度对猪肉制品品质的影响。实验数据表明：猪肉的感官硬度、紧密性及咀嚼感随含水量降低而升高，感官弹性略有改善，但100 ℃热处理的不同干燥样之间没有显著差异(p>0.05)；质构指标硬度、咀嚼性和剪切力值等与肉品的水分含量呈极显著负相关关系(p<0.01)；通过降低肉的含水量(<36%)可改善121 ℃热处理导致的肉质软烂和硬度降低。通过LF-NMR分析发现：随干燥程度增大，各状态水分的T2弛豫时间均向快弛豫方向移动，加热温度越高，T21状态的水分弛豫时间移动越明显；干燥脱水造成的水分分布变化不及高温加热造成的影响显著；不易流动水与肉的质构特性关系相当密切，控制其含量可影响脱水肉制品的食用品质。

Using pork tenderloin as a raw material, the effects of moisture content and heating temperature on the properties of pork products were investigated on the basis of sensory evaluation, instrumental analysis, and the results of low-field nuclear magnetic resonance (LF-NMR) analysis. The results revealed that sensory hardness, sensory tightness, and sensory chewiness of pork decreased with the increasing moisture content, whereas sensory springiness was slightly improved, but there were no significant differences among the dried samples heated at 100 ℃ (p＞0.05). Hardness, chewiness, the shear force, and other textural properties showed a significant negative correlation with the moisture content of the pork products (p<0.01). The soft and loose texture and reduced hardness of the meat heated at 121 ℃ could be improved by reducing its water content (<36%). The results of LF-NMR indicated that with the increasing degree of drying, the transverse relaxation time (T2) values of hydration water, immobilized water, and free water decreased, and the shift of relaxation time of water in the T21 state was more significant with the increasing heating temperature. Compared with air drying, high-temperature heating had more significant effects on the moisture distribution of pork. Immobilized water was found to be closely related to textural properties. Thus, quality of meat products may be changed by controlling the concentration of immobilized water.

广东省科技计划项目（2013B020312003）