切割方式对免浆猪肉片加工品质的影响

Effect of Cutting Methods on the Quality of Sizing-free Pork Slices

摘要:

以三元杂交猪（杜洛克猪×长白猪×大白猪）背最长肌为研究对象，采用不同切割方式（垂直于肌纤维，平行于肌纤维，与肌纤维呈45°夹角）对猪肉进行切片处理，并将其浆制为免浆猪肉片，研究切割方式对免浆猪肉片滑油后烹饪失水率、色差、嫩度、质构特性、微观结构和感官品质的影响。结果表明，切割方式在烹饪失水率方面对免浆猪肉片有显著影响（p<0.05）。垂直于肌纤维切割的免浆猪肉片经滑油后的烹饪失水率较小；嫩度、硬度和咀嚼性均达到最小值，分别为7.52 N、102.63 N、78.93 mJ。微观结构显示了垂直于肌纤维切割的免浆猪肉片肌束间隙最大，与嫩度和质构特性的结果相符。感官评价评分最佳的切割方式为垂直于肌纤维切割（79.6分）。综合指标，垂直于肌纤维切割是最适合于免浆猪肉片的切割方式。

Abstract:

The longissimus dorsi muscle of the ternary crossbred pig (Duroc x Landrace x Yorkshire) was used as the research object. The muscle was sliced by different cutting methods. The first method was perpendicular to the fiber, the second one was parallel to the muscle fiber. The third one was cutting the pork at the angle of 45° to the muscle fiber. Effecte of the cutting methods on the water loss rate, color difference, tenderness, texture characteristics, microstructure and sensory quality of the sizing-free pork slices was investigated. The results showed that the cutting methods had a significant effect on the meat-free water loss rate (p<0.05). When the pork perpendicular to the muscle fibers, the water loss rate of the meat-free pork slices, which was cooked by oil, was small and the tenderness, hardness and chewiness reached the minimum values of 7.52 N, 102.63 N and 78.93 mJ, respectively. The microstructure showed that when the pork perpendicular to the muscle fibers, the muscle-free gap between the sizing-free pork was the largest, which was consistent with the results of tenderness and texture characteristics. The best way to cut the pork according to the sensory evaluation score was perpendicular to the muscle fiber cut (79.6 points). In conclusion, according to the comprehensive index, perpendicular to the muscle fiber cutting is the most suitable way to cut the pork slices.