不同干燥方式对工厂速成腊肉品质的影响

戴璐遥; 常薇; 董世蓉; 赵静; 赵旭珠; 张鹭艳; 邹强

doi:10.13386/j.issn1002-0306.2022060060

不同干燥方式对工厂速成腊肉品质的影响

doi: 10.13386/j.issn1002-0306.2022060060

戴璐遥^1,,
常薇²,
董世蓉³,
赵静¹,
赵旭珠¹,
张鹭艳¹,
邹强^1,*, ,

1.
成都大学食品与生物工程学院，四川成都 610106
2.
四川省轻工业研究设计院有限公司，四川成都 610084
3.
四川饭扫光食品集团股份有限公司，四川成都 611730

基金项目: 四川省科技计划重点研发项目（2022YFS0512）。

详细信息

作者简介:
戴璐遥（1997−），女，硕士研究生，研究方向：肉制品加工与安全，E-mail：1436871938@qq.com

通讯作者:
邹强（1982−），男，博士，副教授，研究方向：食品加工与安全，E-mail：366762572@qq.com

中图分类号: TS251
计量
- 文章访问数: 18
- HTML全文浏览量: 20
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2022-06-10
- 刊出日期: 2023-05-01

Effects of Different Drying Methods on the Quality of Factory Instant Bacon

1.
College of Food and Bioengineering, Chengdu University, Chengdu 610106, China
2.
Sichuan Light Industry Research and Design Institute Co., Ltd., Chengdu 610084, China
3.
Sichuan Fansaoguang Food Group Co., Ltd., Chengdu 611730, China

摘要

摘要: 为满足腊肉工业化生产的不同需求，分别使用自然风干、热风干燥、热泵干燥三种方式干燥腊肉，比较水分活度、水分含量、出品率、酸价、过氧化值、色泽、感官、质构，并对理化指标进行主成分分析。结果表明，自然风干得到的腊肉色泽差；热风干燥得到的腊肉酸价、过氧化值、出品率最高；热泵干燥得到的腊肉水分含量和水分活度最低、色泽好、感官评分最高、硬度最小、干燥速率快。其水分活度为0.718，水分含量为18.13 g/100 g，出品率为62.20%，过氧化值为0.127 g/100 g，酸价为0.83 mg/g，色差值为12.28，感官评分为39.50分，硬度为8120.16 g。主成分分析提取了前2个主成分，累积贡献率到达100%。水分活度、水分含量、过氧化值、硬度、弹性、粘性、咀嚼性对第一主成分起作用；出品率、酸价、色差、回复性对第二主成分起作用。综合分析，热泵干燥得到的腊肉产品品质最佳，可为肉制品的工业化生产提供理论依据。
- 腊肉 /
- 自然风干 /
- 热风干燥 /
- 热泵干燥 /
- 品质
Abstract: Three drying methods, including natural air drying, hot air drying, and heat pump drying were studied in this paper to meet the different needs for the industrial production of Chinese bacon. The principal components analysis (PCA) on the physical and chemical indicators was conducted by comparing water activities, moisture contents, yield ratios, acid values, peroxide values, hues, organoleptic attributes, and textures. The results indicated that the Chinese bacon obtained by natural air drying had poor color quality, while the Chinese bacon obtained by hot air drying had the highest acid value, peroxide value, and yield ratio. In addition, the Chinese bacon obtained by heat pump drying had the lowest water activity, lowest moisture content, best color quality, highest sensory score, lowest hardness, and fastest drying rate. Its water activity was 0.718, the moisture content was 18.13 g/100 g, the yield ratio was 62.20%, the peroxide value was 0.127 g/100 g, the acid value was 0.83 mg/g, the color deviation was 12.28, the sensory score was 39.50, and the hardness was 8120.16 g. By PCA, the first two principal components were extracted, and the cumulative contribution rate reached 100%. Furthermore, the water activity, moisture content, peroxide value, hardness, springiness, gumminess and chewiness contributed to the first principal component, while the yield ratio, acid value, color deviation, and resilience contributed to the second principal component. In summary, the best quality of Chinese bacon products can be obtained by heat pump drying, which can provide a theoretical basis for the industrial production of meat products.
- bacon /
- natural air drying /
- hot air drying /
- heat pump drying /
- quality

HTML全文

图 1 不同干燥方式腊肉水分活度的变化

注：不同小写字母表示同一干燥条件下不同干燥阶段指标差异显著，P<0.05；不同大写字母表示同一干燥阶段不同干燥方式指标差异显著，P<0.05；图2~图3同、图5~图6同。

Figure 1. Variation of water activity of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 2 不同干燥方式腊肉的水分含量变化

Figure 2. Variation of moisture content of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 3 不同干燥方式下腊肉的出品率变化

Figure 3. Changes of yield rate of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 4 不同干燥方式腊肉的干燥速率曲线图

Figure 4. Drying rate curve of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 5 不同干燥方式腊肉酸价的变化

Figure 5. Changes of acid value of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 6 不同干燥方式腊肉过氧化值的变化图

Figure 6. Changes of peroxide value of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 7 不同干燥方式腊肉的色差值

注：不同字母表示达到干燥终点指标差异显著，P<0.05。

Figure 7. Color difference diagram of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 8 不同干燥方式腊肉的感官评价图

Figure 8. Sensory evaluation of bacon in different drying methods

下载: 全尺寸图片幻灯片

图 9 不同干燥方式主成分得分图

Figure 9. Principal component scores of different drying methods

下载: 全尺寸图片幻灯片

图 10 主成分分析载荷图

Figure 10. Biplot of principal component analysis

下载: 全尺寸图片幻灯片

表 1 腊肉感官评分标准表

Table 1. Sensory evaluation standard table of bacon

指标	标准	评分
外观（1~10分）	无白霜，无黏液，无霉点	8~10分
	有少量的白霜和霉点	4~7分
	发黏和有霉点，有大量白霜	1~3分
色泽（1~10分）	鲜亮有光泽，瘦肉呈鲜玫瑰红，肥肉透明或呈乳白色，皮呈棕红色	8~10分
	发暗，瘦肉呈暗红色，肥肉略带黄色，皮呈黄色或微微发白	4~7分
	暗淡，瘦肉呈酱黑色，肥肉发黄，皮发白	1~3分
气味（1~10分）	腊香味香味浓郁，脂肪无哈败味，无异味	8~10分
	腊香味稍淡，脂肪有轻度的哈败味	4~7分
	腊香味不明显，脂肪哈败味明显，或有其他异味	1~3分
质构（1~10分）	软硬适中，富有弹性	8~10分
	较湿或较干，弹性一般	4~7分
	过湿或过干，弹性差	1~3分
滋味（1~10分）	咸度适中，口感适宜	8~10分
	咸度过咸或过淡，口感一般	4~7分
	咸度太咸，口感差	1~3分

下载: 导出CSV

表 2 不同干燥方式对腊肉感官品质的影响（分）

Table 2. Effects of different drying methods on sensory quality of bacon (score)

干燥方式	外观	色泽	气味	质构	滋味
自然风干	4.60±1.10^c	5.20±0.70^c	5.70±0.80^c	7.30±0.70^a	7.80±0.60^a
热风干燥	7.10±0.70^b	7.00±0.90^b	7.10±1.10^b	6.70±0.90^b	7.90±0.60^a
热泵干燥	8.40±0.50^a	8.00±0.60^a	8.40±0.90^a	6.80±0.90^b	7.90±0.70^a
注：每一列上标字母不同表示均值差异显著，P<0.05，字母相同表示均值差异不显著，P>0.05；表3同。

下载: 导出CSV

表 3 不同干燥方式对腊肉质构的影响

Table 3. Effects of different drying methods on bacon texture

干燥方式	硬度（g）	弹性	粘性	咀嚼性	回复性
自然风干	10395.22± 2872.2^b	0.236± 0.032^a	10394.15± 2872.05^b	2497.09± 957.61^b	0.336± 0.021^a
热风干燥	10514.16± 3136.9^a	0.245± 0.024^a	10514.06± 3137.53^a	2643.59± 974.90^a	0.372± 0.025^a
热泵干燥	8120.16± 2952.9^c	0.214± 0.032^a	8125.36± 2948.59^c	1799.45± 875.64^c	0.356± 0.018^a

下载: 导出CSV

表 4 总变异解释量

Table 4. Total variation interpretation

成分	初始特征值
成分	总计	方差百分比（%）	累积（%）
1	7.298	66.348	66.348
2	3.702	33.652	100.000

下载: 导出CSV

表 5 成分矩阵

Table 5. Component matrix

分析因子	成分
分析因子	1	2
水分活度	0.980	-0.201
水分含量	0.972	0.237
出品率	0.442	0.897
酸价	0.394	0.919
过氧化值	0.997	0.078
色差	0.411	-0.912
硬度	0.959	-0.282
弹性	0.999	-0.044
粘性	0.959	-0.282
咀嚼性	0.986	-0.166
回复性	0.263	0.965

下载: 导出CSV

参考文献(32)

[1]	WANG Y, WANG Z M, HAN Q L, et al. Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon[J]. Food Research International,2022,155:110987. doi: 10.1016/j.foodres.2022.110987
[2]	SONG Z Y, CAO Y J, ZHANG Y, et al. Effects of storage methods on the microbial community and quality of Sichuan smoked bacon[J]. LWT-Food Science and Technology,2022,158:113115. doi: 10.1016/j.lwt.2022.113115
[3]	陈美春, 杨勇, 常颖娇. 四川腊肉生产过程中理化、生化特性的研究[J]. 肉类工业,2007(12):12−15. [CHEN M C, YANG Y, CHANG Y J. Physico chemical and biochemical properties of Si-chuan bacon during its processing[J]. Meat Industry,2007(12):12−15. doi: 10.3969/j.issn.1008-5467.2007.12.007
[4]	XIONG M M, ZHANG Y, LI X B, et al. Effects of dietary Chinese cured meat on lipid metabolism in rats[J]. Food Chemisty,2008,107(1):60−67. doi: 10.1016/j.foodchem.2007.07.048
[5]	ABDALLAH M, MOHMAED M A, MOHAMED H, et al. Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating[J]. LWT-Food Science and Technology,2017(86):247−253.
[6]	HUA Z C, LI Y, EL-MESERY H S, et al. Design of new heat pump dryer system: A case study in drying characteristics of kelp knots[J]. Case Studies in Thermal Engineering,2022,32:101912. doi: 10.1016/j.csite.2022.101912
[7]	张佳敏, 王卫, 白婷, 等. 烘烤与风干干燥对四川腊肉脂质氧化影响的比较研究[J]. 食品科技,2016,41(5):115−121. [ZHANG J M, WANG W, BAI T, et al. Comparative study on the effects of baking and natural drying on lipid oxidation of Sichuan bacon[J]. Food Science and Technology,2016,41(5):115−121. doi: 10.13684/j.cnki.spkj.2016.05.022
[8]	WANG W, ZHANG J M, TANG R Y, et al. Starterkulturen verbessern Sichuan Speck[J]. Fleischwirtschaft,2014(10):62−64.
[9]	任二芳, 刘功德, 艾静汶, 等. 不同干燥方式对澳洲坚果品质的影响[J]. 食品研究与开发,2021,42(12):136−141. [RENG E F, LIU G D, AI J W, et al. Effects of different drying methods on macadamia nut quality[J]. Food Research and Development,2021,42(12):136−141. doi: 10.12161/j.issn.1005-6521.2021.12.022
[10]	GU C, MA H L, TULY J A, et al. Effects of catalytic infrared drying in combination with hot air drying and freeze drying on the drying characteristics and product quality of chives[J]. LWT-Food Science and Technology,2022(161):113363.
[11]	李海霞, 曾晓房, 董浩, 等. 热泵干燥过程中广式腊肠品质与风味的变化[J]. 食品科技,2020,45(4):114−160. [LI H X, ZENG X F, DONG H, et al. Changes of quality and flavor of cantonese sausage during heat pump drying process[J]. Food Science and Technology,2020,45(4):114−160. doi: 10.13684/j.cnki.spkj.2020.04.020
[12]	LIU Y H, WU J Y, MIAO S, et al. Effect of a modified atmosphere on drying and quality characteristics of carrots[J]. Food Bioprocess Technol,2014,7(9):2549−2559. doi: 10.1007/s11947-014-1295-9
[13]	LIU Y H, SHUAI M, WU J Y, et al. Drying and quality characteristics of flos lonicerae in modified atmosphere with heat pump system[J]. Food Process Engineering,2014,37(1):37−45. doi: 10.1111/jfpe.12057
[14]	罗磊, 支梓鉴, 刘云宏, 等. 正交试验优化苹果片低氧热泵干燥工艺[J]. 食品科学,2014,35(4):1−5. [LUO L, ZHI Z J, LIU Y H, et al. Optimization by orthogonal array design of heat pump drying process for apple slices under oxygen condition[J]. Food Science,2014,35(4):1−5. doi: 10.7506/spkx1002-6630-201404001
[15]	张艳来, 尹凯丹, 龙成树, 等. 热泵技术在我国农产品干燥中的应用及展望[J]. 农机化研究,2014,36(5):1−7. [ZHANG Y L, YIN K D, LONG C S, et al. Application and prospect of heat pump technology in drying of agricultural products in China[J]. Agricultural Mechanization Research,2014,36(5):1−7. doi: 10.3969/j.issn.1003-188X.2014.05.001
[16]	张雪娇, 唐道邦, 胡一鸿, 等. 热风与热泵干燥工艺在广式腊肉加工中的应用研究[M]. 成都: 西南交通大学出版社, 2018 ZHANG X J, TANG D B, HU Y H, et al. Research on the application of hot air and heat pump drying technology in the processing of Cantonese bacon[M]. Chengdu: Southwest Jiaotong University press, 2018.
[17]	BAO G L, NIU J, LI S, et al. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat[J]. Ultrasonics Sonochemistry, 2021, 82: 105864.
[18]	任昌娟, 王荣兰, 许振兴, 等. 减盐腊肉制作工艺及加工过程中挥发性成分变化分析[J]. 中国调味品,2022,47(2):165−168. [RENG C J, WANG R L, XU Z X, et al. Analysis of the production process of salt-reduced bacon and the change of volatile components during processing[J]. China Condiment,2022,47(2):165−168. doi: 10.3969/j.issn.1000-9973.2022.02.033
[19]	何翠. 低钠腊肉加工过程中脂肪氧化特性的研究[D]. 重庆: 西南大学, 2017 HE C. Study on characteristics of lipid oxidation of low sodium bacon during processing[D]. Chongqing: Southwest Uinversity, 2017.
[20]	甘潇, 李洪军, 贺稚非. 以不同比例KCl替代NaCl制备低盐腊肉其理化及品质特征的变化[J]. 食品与发酵工业,2020,46(9):176−184. [GAN X, LI H J, HE Z F. Effect of partial replacement of NaCl with KCl on physicochemical and quality characteristics of Chinese bacon in processing[J]. Food and Fermentation Industries,2020,46(9):176−184. doi: 10.13995/j.cnki.11-1802/ts.023166
[21]	董雪. 减盐腊肉制品加工工艺优化及品质特性研究[D]. 武汉: 武汉轻工大学, 2020 DONG X. Study on process optimization and quality characteristics of salt-reduced cured meat products[D]. Wuhan: Wuhan Polytechnic University, 2020.
[22]	柴子惠. 低钠腊肉加工和贮藏期间理化特性和菌相变化的研究[D]. 重庆: 西南大学, 2019 CAI Z H. Study on physical, chemical and microbial change of low sodium bacon during processing and storage[D]. Chongqing: Southwest University, 2019.
[23]	张雪娇, 肖更生, 唐道邦, 等. 广式腊肉热泵薄层干燥数学模型研究[J]. 食品科学,2013,34(5):100−104. [ZHANG X J, XIAO G S, TANG D B, et al. Mathematical modeling of thin layer heat pump drying of cantonese-style meat[J]. Food Science,2013,34(5):100−104.
[24]	王倩倩, 吴建中. 充氮气热泵干燥对秋刀鱼干燥特性和品质的影响[J]. 食品工业科技,2021,42(4):12−17, 25. [WANG Q Q, WU J Z. Effects of nitrogen modified heat pump drying on drying characteristics and quality of saury[J]. Science and Technology of Food Industry,2021,42(4):12−17, 25. doi: 10.13386/j.issn1002-0306.2020040290
[25]	彭杨, 熊俊军. 我国传统腊肉在腌制过程中品质的分析监测[J]. 安徽农业科学,2014,42(16):5250−5251, 5267. [PENG Y, XIONG J J. Monitoring and analysis of chinese traditional bacon in curing process[J]. Anhui Agricultural Sciences,2014,42(16):5250−5251, 5267. doi: 10.3969/j.issn.0517-6611.2014.16.104
[26]	陶宜辰, 王卫国, 黄峰, 等. 腊肉加工中脂肪品质变化与调控研究进展[J]. 食品科技,2017,42(3):123−127. [TAO Y C, WANG W G, HUANG F, et al. Research progress on the changes and control of fat quality during bacon processing[J]. Food Science and Technology,2017,42(3):123−127. doi: 10.13684/j.cnki.spkj.2017.03.027
[27]	尚秀国, 林国钊, 贾梦真, 等. 温度和油脂种类10%仔猪预混料脂质酸败的影响[J]. 饲料安全,2021,44(19):121−125. [SHANG X G, LIN G Z, JIA M Z, et al. Effect of ambient temperature and types of oils on oxidation index of 10% piglets premix feed during storage[J]. Feed Research,2021,44(19):121−125.
[28]	林杨斌, 胡晓静. 人造奶油酸价和过氧化值影响因素研究[J]. 广州化工,2019,47(12):90−91, 126. [LIN Y B, HU X J. Study on influencing factors of acid value and peroxide value of margarine[J]. Guangzhou Chemical Industry,2019,47(12):90−91, 126. doi: 10.3969/j.issn.1001-9677.2019.12.033
[29]	李贺楠, 时宏霞, 李莹莹, 等. 传统腌腊肉制品酸价和过氧化值指标适用性[J]. 肉类研究,2014,28(1):17−21. [LI H N, SHI H X, LI Y Y, et al. Applicability of acid value and peroxide value to measure the quality of traditional Chinese cured meat[J]. Meat Research,2014,28(1):17−21.
[30]	马长伟, 张松山, 刘欢. 对反映腌腊肉制品脂肪氧化酸败程度指标的探讨[J]. 肉类研究,2007(6):4−6. [MA C W, ZHANG S S, LIU H. Discussion on the indicators reflecting the degree of oxidative rancidity of cured meat products[J]. Meat Research,2007(6):4−6.
[31]	JIANG Y F, SU M K, YU T, et al. Quantitative determination of peroxide value of edible oil by algorithm-assisted liquid interfacial surface enhanced Raman spectroscopy[J]. Food Chemistry,2020,344(9):128709.
[32]	BOROMPICHAICHARTKUL C, LUENGSODE K, CHINPRAHAST N, et al. Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process[J]. Journal of Food Engineering,2009,93(3):348−353. doi: 10.1016/j.jfoodeng.2009.01.035