速冻水饺猪肉馅品质的变化与控制

目的]研究速冻水饺的肉馅随冻藏时间的延长,其品质变化的情况,以及通过抗氧化剂的添加对延缓其品质下降作用的影响.方法]通过添加不同抗氧化剂,研究速冻水饺肉馅在冻藏90d过程中肉馅脂肪氧化程度以及对内馅品质的影响.以硫代巴比妥酸值（TBARS）来衡量脂肪氧化程度,通过解冻损失、蒸煮损失以及质构（TPA）的测定,来判断肉馅的品质变化.结果]试验表明,随着冻藏时间的延长,水饺肉馅的TBARS值不断升高,脂肪氧化不断加深,90d后丙二醛含量超过2 mg/kg,同时肉馅解冻损失、蒸煮损失都有所增加,持水性下降,硬度、弹性、粘聚性、咀嚼性整体上呈下降趋势;添加0.010％的丁基羟基茴香醚（BHA）和0.010％的二丁基羟基甲苯（BHT）,明显降低了TBARS值,分别为0.68和0.75 mg/kg,同时各项品质指标变化程度也变小,且复合添加0.005％ BHA＋0.005％ BHT效果更优,其TBARS值为0.61 mg/kg,其他指标也略优于单独使用.结论]研究可为提升速冻水饺品质提供一定的参考依据.

Quality Change and Control of Pork Stuffing in Quick-frozen Dumplings

Objective] The quality change of quick-frozen dumplings pork stuffing with prolong of frozen storage time was studied,as well as the influence of adding antioxidants to delay quality losses.Method] This paper studies the degree of oxidation and the impact on the quality of the pork fillings during frozen three months by adding different antioxidants.Thiobarbituric acid value （TBARS） to measure the level of fat oxidation,the thawing loss,cooking loss and texture （TPA） measured to determine the change in the quality of the meat.Result] The result shows that：with the extension of time frozen,the TBARS continued to rise,fat oxidation was deepening; three months later,the TBARS was over 2 mg/kg.While the thawing loss,cooking loss increased,water holding capacity decreased; hardness,springiness,cohesiveness and chewiness had the overall downward trend; by adding 0.010％ butylated hydroxyanisole （BHA）,0.010％ butylated hydroxytoluene （BHT）,the TBARS was significantly reduced,while the degree of change in quality indicators is also smaller,and the effect of adding composite antioxidant is better.Conclusion] The study can provide a certain reference basis for improving quick-frozen dumplings.