摘要
多糖作为脂肪替代物可用于开发低脂肉制品,而超高压可对低脂肌肉凝胶产生改性作用。该研究将超高压引入含琼脂0.4%猪肉糜凝胶(PMGA)的加工,在压力100～600 MPa、保压时间10～40 min、加压介质温度10～40℃范围内,单因素试验考察各因素对PMGA持水性、色泽与硬度的影响。研究结果表明:与未受压的对照组相比,200～400 MPa压力导致PMGA的蒸煮损失率显著降低(p<0.05);100～600 MPa压力可不同程度地提高PMGA的保水性,并显著降低彩度指数b*值(p<0.05);400～600 MPa压力引起PMGA亮度L*值显著增加和彩度指数a*值明显下降(p<0.05);100～400 MPa压力可显著提高PMGA的硬度,而500～600 MPa压力则显著降低其硬度(p<0.05);保压时间与介质温度对PMGA持水性、色泽与硬度的影响相对有限。因此,200～400 MPa的超高压处理可获得较高的产品出品率;且改变工作压力可调控受压PMGA的硬度。
Polysaccharide can be used as fat substitutes to develop low-fat meat products. Therefore, the modification of low-fat meat gels was carried out through ultra high pressure. Effects of ultra high pressure on properties of pork meat gels containing 0.4% agar （PMGA） were investigated in the range of pressure from 100 MPa to 600 MPa, pressure holding time from 10 rain to 40 min and medium temperature from 10℃ to 40℃ via single-factor experiment. Water-binding capacity （WBC）, color and hardness of pressurized PMGA were evaluated. The results showed that cooking loss （CL） of the PMGA decreased significantly at 200-400 MPa （p〈0.05）, comparing with unpressurized PMGA. Water-holding capacity of the PMGA increased to some extent at various levels of pressure and color index b^＊-value decreased obviously with an elevated pressure from 100 MPa to 600 MPa （p〈0.05）. Lighteness L^＊-value of the PMGA increased evidently and color index a^＊-value decreased significantly in the range of 400-600 MPa （p〈0.05）. Ultra high pressure induced a significant increase in hardness of the PMGA at 100-400 MPa, but an obvious decrease at 500 MPa and 600 MPa. However, effectiveness of pressure holding time and medium temperature were limited on WBC, the color and the hardness. Therefore, ultra high pressure treatment at 200-400 MPa induced higher yield than that at other pressure levels. It is possible to control hardness of pressurized PMGA via the application at various pressure levels.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第10期217-221,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
2006年安徽省科技攻关计划(06013110B)
2007年安徽省重大科技攻关计划(07010301017)
关键词
色泽
硬度
超高压
含琼脂猪肉凝胶
持水性
color, hardness, water-binding capacity, ultra high pressure, pork meat gels containing agar
