摘要
利用自行设计的高压交流电场处理新鲜猪肉。结果表明：经1000Hz的频率下5kV／cm的场强作用10s，猪肉浸出汁中谷氨酸含量增加了82．3％，总氨基酸含量增加了14．89％，必需氨基酸含量增加了12．08％；同条件处理20s，谷氨酸含量只增加了28．48％，总氨基酸含量增加了37．56％，必需氨基酸含量增加了38．17％；当频率不变而场强降低到0．5kV／cm时，浸出汁中谷氨酸、总氨基酸及必需氨基酸均有不同程度的增加，但增加幅度不如高场强明显。
The effect of high electric field on enhancing pork's delicate flavour was studied. Results showed that: when the frequency is 1000 Hz and the electric field intensitg is 5kV/cm,after treating 10 seconds the content of Glu on pork' soaked extract is increased by 82. 3%,and the whole amino acid content increased by 14. 89%,the essential amino acid content increased by l2. 08%;after treating 2O seconds the Glu content is increaed by 28. 48%, the whole amino acid 37. 56%,and the essential amino acid 38. 17%. When the frequency was same as above and the electric field intesisity low to 0. 5% kV/cm,the Glu,whole amino acid and essential amino acid contents were increased by some extent but not so obvious as under high electric fie1d infensity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第4期37-40,共4页
Food Science
关键词
高压电场
增鲜
肉类加工
High electric Field Pork processing Delicate flavour adding
