CAJ | 학술논문

以猪臀肉为原料,用脉动压腌制设备对其进行腌制,研究脉动压腌制主要参数高压值、高低压保持时间以及腌制液NaCl质量分数对其腌制速率的影响。同时以腌制后猪肉中NaCl含量为响应变量,利用响应面试验法（Box-Behnken）对脉动压腌制猪肉的腌制条件进行优化。结果表明：脉动压腌制猪肉的最佳条件为脉动压力150kPa、高压保持时间25min、低压保持时间21.05min、腌制液NaCl质量分数5%,猪肉的NaCl含量达到3.59%,相对于对照组（NaCl含量2.68%）提高了33.9%。
이저둔육위원료,용맥동압업제설비대기진행업제,연구맥동압업제주요삼수고압치、고저압보지시간이급업제액NaCl질량분수대기업제속솔적영향。동시이업제후저육중NaCl함량위향응변량,이용향응면시험법（Box-Behnken）대맥동압업제저육적업제조건진행우화。결과표명：맥동압업제저육적최가조건위맥동압력150kPa、고압보지시간25min、저압보지시간21.05min、업제액NaCl질량분수5%,저육적NaCl함량체도3.59%,상대우대조조（NaCl함량2.68%）제고료33.9%。
Pulsed pressure was applied to cure pork rump in this study.We first investigated the effects of main curing parameters such as high pressure level,holding time and NaCl concentration of the curing solution on curing rate.Further investigations were carried out to optimize the curing parameters using Box-Behnken experimental design and response surface methodology based on NaCl content in cured pork.The optimal curing conditions were determined as follows： high pressure 150 kPa,high pressure-holding time 25 min,low pressure-holding time 21.05 min,and NaCl concentration of the curing solution 5%.Cured pork obtained under these conditions contained 3.59% NaCl,which was increased by 33.9% in comparison with the control（2.68% NaCl content）.