Effect of Medium Temperature Treatment on the Fat Quality of Marinated Pork Collar Butt During Storage
In order to explore the quality changes of marinated pork collar butt during storage based on fat oxidation after medium temperature treatment,it was stored at 25,40℃ and 65 ℃,and its fat oxidation,texture characteristics and sensory evaluation were analyzed.The shelf life of marinated pork collar butt was predicted by Arrhenius formula,and the optimum sterilization temperature was selected.The results showed that during the storage period,the degree of fat oxidation of marinated pork collar butt gradually deepened,and the texture indexes and sensory scores such as hardness and adhesiveness gradually decreased.Under the three sterilization conditions,the adhesiveness of 100 ℃ group and 110 ℃ group decreased by 41.70％and 53.15％respectively,while that of 105 ℃ group decreased by 37.27％,with significant difference(P＜0.05),and this group had the lowest degree of fat oxidation and the highest sensory score,which could better maintain the product quality.Combined with Arrhenius formula,the shelf life of the product was predicted,and it was found that the shelf life at room temperature was the longest in the group of 105 ℃,so the sterilization temperature of marinated pork collar butt at medium temperature could be 105 ℃.The research results can provide theoretical basis and technical reference for the sterilization technology of medium-temperature pork products in the future.
medium temperature sterilization temperaturefat oxidationtexture characteristicsshelf life
万方数据
维普
