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时间:2020-06-03
《高压处理对碎牛肉重组特性的影响.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、现代食品科技ModernFoodScienceandTechnology2014,Voi.30,No.4高压处理对碎牛肉重组特性的影响马汉军,董建国,马瑞芬,赵永红,白腾辉,韩延安(河南科技学院食品学院,河南新乡453003)摘要:为提高低值碎牛肉的利用率,改善其重组特性,将碎牛肉制成牛肉肠经高压处理,对其蒸煮损失率、非压出水分、保水性、黏结性和微观结构进行研究。通过单因素试验得出:碎牛肉的蒸煮损失率随着压力的增大、保压时间的延长和保压温度的增加均呈先降后升趋势,非压出水分、保水性和黏结性呈先升后降趋势,并都在400MPa,15min,20℃附近
2、i到最佳值;通过响应面(SEM)法分别得到高压改善碎牛肉蒸煮损失率(500MPa,25min,35℃)、非压出水分(431MPa,15℃,18.6min)、保抽洼(500MPa,25min,35℃)和黏结性(383IVIPa,35℃,25min)的最适处理条件,并对其四项指标综合考虑进行最优化求解,求得高压提高碎牛肉重组特性的最佳处理条件为469MPa35℃25min;经研究发现,该条件下处理后的碎牛肉各项指标明显优于对照纽,目微觋.结构也更加规则有序。由此可知:适当的高压处理可以有效改善碎牛肉的重组特性,具有较好的应用前景。关键词:碎牛肉;高压
3、;响应面;保水性;黏结性;微观结构文章篇号:1673.9078(2014)4.189.195Efiects0fHighPressureTreatment0ntheRestructuredProperties0fMincedBeefMAHan-jun,DONGJian-guo,MARui-fen,ZHAOYong-hong,BAITeng-hu~HANYan—an(SchoolofFoodScience,HenanInstituteofScienceandTechnology,Xinxiang453003,China)Abstract:Inorde
4、rtoimprovetherestructuredpropertiesandmakefulluseoflow-valuemincedbeef,theefectsofhighpressuretreatmentoncookingloss,non-expressiblewater,water-holdingcapacity,cohesivenessandmicrostructurebeefsausagemadeofmincedbeefwereinvestigated.Thesinglefactortestshowedthat:withthepressu
5、re,temperatureandtimeincm~ing,cookinglossfirstdecreasedandthenincmase~whilenon-expressiblewater,water-holdingcapacityandcohesivenessfirstincreasedandthendecreased.Theoptimumpropertieswereachievedundertreatmentconditionsofabout400MPa,20℃and15min.Basedontheresponsesurfaceanalys
6、is.theoptimumconditionsforcookinglossandwater-holdingcapacityofmincedbeefweredeterminedas500MPa,25min,and35℃.Theoptimumconditionsfornon-expressiblewaterandcohesivenessweredeterminedas431MPa,15℃,l8.6minand3831VIPa,35℃,25min,respectively.Basedontheaboveanalysis,theoptimumcondit
7、ionsforimprovingtherestructuredpropertiesofmincedbeefweresetat469MPa,35℃,25min.Undertheseconditions.themajorindexesoftheobtainedproductcouldbesignificantlyimproved,andthemicrostructureWasmoreregular.Inbrief,llighpress~etreatmentWasapromisingtechnologysinceitcouldimprovetheres
8、tructuredpropertiesofmincedbeef.Keywords:mincedbeef;highpressure;res
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