科研之友
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摘要
The electrical impedance technology was used to explore the changes in the dry-cured meat during the curing process. Four salt levels (0, 4, 8 and 12%) were assessed. Physicochemical changes in the samples such as color, pH and nuclear magnetic resonance (NMR) were evaluated. The results showed that there were significant differences (P < 0.05) in the impedance characteristics between the samples dry cured by lower (0 and 4%) salt levels and those processed by higher levels (8 and 12%). Color parameters, L* (lightness) and a* (redness), and pH values decreased (P < 0.05) as the salt level increased. However, b* (yellowness) showed no significant difference (P > 0.05) with the increasing value of salt levels. NMR test showed the status of the dry-cured meat after a 10 day curing. The values obtained from the test indicated that 4% in salt-level group had the best water-holding capacity than other groups (P < 0.05). Generally, the modulus and phase decreased as the frequency increases. On the one hand, the modulus of control group is larger (P < 0.05) when compared with the treated groups (4, 8, 12%). And it decreased as the salt content increases. On the other hand, the phase of control group is lower than the other groups (P < 0.05) and it increased as the salt content increases. Moreover, frequencies ranging from 50 to 1,000 Hz might be used as the best detection zone for the quality determination of the dry-cured meat. In conclusion, real-time impedance instrument was proven to be a useful potential quantitative way for in-line evaluation of the salt level of meat.
- 出版日期2017-2
- 单位南京农业大学
