摘要
针对金华火腿含盐量较高的问题,对火腿的脱盐过程进行了研究。以金华火腿的股二头肌部分为研究对象,通过对金华火腿在脱盐过程中的各表征值的测定,采用数学模型方法描述火腿脱盐的动力学过程,对其进行回归分析。结果表明各温度下的总质量、水分和盐分变化率均显示了良好的相关性。其中,15℃时达到脱盐终点时总质量变化率为0.2924±0.0042,水分变化率为0.4826±0.0276,盐分变化率为-0.1890±0.0001。在低温条件下进行金华火腿的脱盐实验,除水分和盐分外没有造成金华火腿中的其他物质的显著变化。在不同脱盐温度下扩散系数大致相等,计算得到15℃时的扩散系数De值为1.52×10-10m2/s。
Jinhua ham is famous for its distinctive flavor in customers. In order to reduce the sodium chloride level in hams,we have studied the desalting process of ham,the test materials were got from biceps femoris of Jinhua Ham. According to the determination of several quantitative values in the process of desalting,this research will describe the process with mathematical kinetic model. Result demonstrates that the change rates of total weight,moisture content and salt change rate at different temperatures have a good correlation. For example,the change rates of total weight was 0.2924±0.0042,moisture content was 0.4826±0.0276 and salt was -0.1890±0.0001 at 15℃. On the other hand,it was discovered that desalting process had no distinct impact on the favor of Jinhua ham. The diffusion coefficients of desalting in different temperatures are roughly eaual.and the Do was 1.52×10^-10m^2/s at 15℃ throuah calculation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第14期123-126,共4页
Science and Technology of Food Industry
基金
浙江省大学生科技创新项目(1110JQ4212052G)
