摘要
实验探讨超声波热处理对真空包装泡椒猪肝硬度、胶黏性、咀嚼性和弹性等质构特性的影响。结果表明:超声强度在126~162W/m^2、超声时间在15~25 min、热处理温度在60~70℃、真空处理时间在40~60 s、料液比在1:3~1:5(m/V)范围内,超声波热处理对真空包装泡椒猪肝质构特性有较佳的改善作用,且产品质构特性与各工艺参数问有良好的相关性。通过L_(16)(3~5)正交试验证实超声强度、热处理温度、真空处理时间、超声时间是影响真空包装泡椒猪肝质构特性的关键因素;超声强度、热处理温度、真空处理时间对泡椒猪肝质构特性的影响达到极显著水平(P<0.01);超声时间对泡椒猪肝质构的影响达到显著水平(P<0.05);料液比对泡椒猪肝质构影响不显著;最佳工艺参数为:超声强度为144W/m^2、超声时间为15 min、热处理温度为65℃、真空处理时间40 s、料液比1:5(m/V)。
The experiments were conducted to test the effects of combined ultrasonic and heat treatments on texture characteristics such as hardness,adhesiveness,chewmess and cohesiveness of vacuum-packed pig liver with pickled pepper.Results showed that texture characteristics of vacuum-packed pig liver with pickled pepper were significantly improved after combined ultrasonic and heat treatments under the conditions：ultrasonic intensity of 126-162 W/m^2,ultrasonication time of 15-25 mm,heat treatment temperature of 60-70 ℃,vacuum treatment time of 40-60 s,and a solid-to-liquid ratio of1：3-1：5（m/V）.Good correlation was found between texture characteristics and processing parameters.Using an L_（16）（3~5）orthogonal array design,it was found that ultrasonic intensity,ultrasomcation time,heating temperature,and vacuum treatment time were identified as key factors that affect texture characteristics.The effects of ultrasonic intensity,heating temperature and vacuum treatment time on texture characteristics were extremely significant（P〈0.01）,the effect of ultrasomcation treatment time was significant（P〈0.05）,whereas the effect of solid-to-liquid ratio was not significant.The best processing conditions were 144 W/m2,15 mm,65 ℃,50 s,and 1：5（m/V） for ultrasonic intensity,ultrasomcation time,heating temperature,vacuum treatment time and solid-to-liquid ratio,respectively.
出处
《肉类研究》
北大核心
2016年第11期22-27,共6页
Meat Research
基金
四川省教育厅重大培育项目(14CZ0033)
肉类加工四川省重点实验室项目(13-R02)
四川省大学生创新创业训练计划项目(201511552025
201611552077)
关键词
超声波
热处理
真空包装
泡椒猪肝
质构
ultrasound
heat treatment
vacuum-packed
pig liver with pickled pepper
texture
