摘要
主要研究了超高压处理对羊肉粒理化性质的影响。试验表明,当压力不断增大时,羊肉粒的水分含量大幅下降,L*值明显下降,a*值和b*值快速上升,羊肉粒硬度增大,弹性和p H先增后减,TBA值快速上升。通过对羊肉粒的感官评价发现,压力控制在200~300 MPa之间时,羊肉粒品质、口感综合效果最佳。
The effects of ultra-high pressure treatment on physical and chemical properties of mutton grain were studied. The experiments showed that with the increase of pressure, both the moisture content and L＊ value of the pressurized mutton grain reduced quickly, while the a＊ value, b＊ value and hardness increased, the springiness and the pH increased at first but decreased later, and TBA value increased remarkably. The results of sensory evaluation showed that when the pressure was controlled between 200 and 300 MPa, the quality and taste of mutton grain were the best.
出处
《食品工业》
北大核心
2017年第6期68-70,共3页
The Food Industry
基金
内江职业技术学院畜牧兽医省级重点专业建设项目"川教函(2014)449"
关键词
超高压
羊肉粒
理化性质
影响
ultra-high pressure
mutton grain
physical and chemical properties
effects
