摘要
研究了不同浓度(0.2mol/L和0.6mol/L)NaCl和pH(6.0和6.5)对肉糜中脂肪微粒表面蛋白吸收量、乳化稳定性、凝胶硬度和微观结构的影响。研究结果表明,高浓度(0.6mol/L)NaCl能够显著提高肉糜中脂肪微粒表面蛋白吸收量和单位界面膜蛋白吸收量,有效地改善肉糜乳化稳定性、凝胶硬度和微观结构等指标(P<0.05)。但在相同浓度(0.2mol/L和0.6mol/L)NaCl条件下,较大pH(6.0和6.5)对脂肪微粒表面蛋白吸收量、单位界面膜蛋白吸收量、乳化稳定性、凝胶硬度和微观结构等指标无作用效果(P>0.05)。因此,本实验认为0.6mol/LNaCl(pH6.0和6.5)的提取条件下能够充分剪切肌肉蛋白和脂肪,肉糜乳化性能好。
The effects of NaCI concentrations（0.2mol/L and 0.6mol/L）and pH（6.0 and 6,5） on amount of protein adsorbed by fat particles,amount of protein per unit surface,emulsion stability,gel hardness and microstructure of meat emulsion were investigated. The results showed that higher concentration （0.6mol/L） NaCl solution could significantly increase the total amount of protein adsorbed,amount of protein per unit surface,emulsion stability,emulsion gel hardness and microstructure of meat emulsion （P〈0.05）. At the same concentration （0.2mol/L or 0.6mol/L） NaCI solution,pH （pH6.0 or 6.5） had no significant effect on the above-mentioned indexes （P〉0.05）. Therefore,meat proteins and fat were chopped to form a good meat batter in the 0.6 mol/L NaCl（pH 6.0 and 6.5） solution in this experiment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期190-193,共4页
Science and Technology of Food Industry
关键词
肉糜
NaCl浓度
PH
蛋白吸收量
凝胶特性
meat batter
NaCl concentration
pH
amount of protein adsorbed
gel property
