摘要
为了探究二次杀菌处理对肉制品中水分的影响,将真空包装的酱牛肉经过600MPa/20min的超高压处理(HP)和90℃/10min的加热处理(HT),未处理(UT)组作为对照,利用低场核磁共振技术(LF-NMR)测定了3组样品第0d和第7d时保水性及水分分布的变化情况。结果表明,高压、加热及贮藏过程均会导致产品重量的损失,增加可压出汁液的比例,HP及HT组处理损失分别为4.36%、6.53%。LF-NMR检测到了四个明显的水分群,代表肉中的结合水、不易流动水和自由水三种存在状态。其中,HP和HT会使肉中水分变得活跃,表现为弛豫时间延长,结合水比例降低、不易流动水和自由水增多,但HP较HT的影响小。核磁成像结果显示第0d时UT、HP、HT的图像依次变亮,表明酱牛肉中自由水的含量依次增多。因此,高压比热处理对酱牛肉保水性的影响要小。
In order to investigate the effect of the secondary sterilizationon the water in meat products,the water-holding capacity（WHC） of vacuum-packed spiced beef subjected to high pressure（600MPa/20min,HP） and heat treated（90℃/10min,HT）on 0d and after 7d were studied,untreated samples as control groups.The influences of different treatments and 7d storage on the water distribution were also demonstrated by using low-field nuclear magnetic resonance（LF-NMR）.The results indicated that both treatments and storage could induce weight loss and increase total expressible fluid.The weight loss of HP and HT was 4.36%,6.53%,respectively.LF-NMR detected four distinct water populations,and they represented three states of water in meat：bound water,immobilized water and free water.HP and HT could increase the mobility of water molecule in the samples,as relaxation time extension,proportion of bound water decreased,immobilized water and free water increased.Nevertheless,the effect of high pressure was smaller than heat treated.The NMR images of UT,HP,HT samples were became lighter in turn on 0d,which showed that free water in the corresponding samples were increasing in turn.In sum,the effect of high pressure on the WHC of spiced beef was smaller than heat treatment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期92-96,共5页
Science and Technology of Food Industry
基金
农业部公益性行业(农业)科研专项(200903012)
