摘要
以鸡胸肉为代表,从对鸡胸肉蛋白氧化的影响、蒸煮损失、产品过氧化值、产品保质期的影响3个方面对超声波辅助腌制进行研究.结果表明,超声波辅助腌制对鸡胸肉蛋白氧化有一定程度影响,其中对羰基含量影响较为显著(p<0.05);在蒸煮损失方面,超声波处理对蒸煮损失有显著影响(p<0.05),但各处理组间差异不显著(p>0.05),表明超声波处理对保水性无显著影响.超声波工艺的感官品质总体可接受性高于传统工艺,说明超声波工艺降低菌落总数的增长速度,延长产品贮藏期,将产品的菌落总数≤1×10^4 CFU/g,且产品感官品质保持正常的天数作为保质期,超声波工艺的保质期为15 d,较传统工艺延长6d;超声波促进了脂肪的氧化作用,超声波空化作用可产生的局部瞬间高温压,能显著降低肌肉中脂肪的稳定性,加快脂肪的氧化过程,提高产品的品质.
Taking chicken breast as the representative,the ultrasonic assisted pickling was studied from three aspects:the effect of protein oxidation of chicken breast meat,cooking loss,product peroxide value and product shelf life. The results showed that ultrasonic-assisted pickling had a certain effect on the oxidation of chicken breast protein,and the effect on carbonyl content was significant(p<0.05). In terms of cooking loss,ultrasonic treatment had a significant effect on cooking loss (p<0.05). However,the difference between the treatment groups was not significant(p>0.05),indicating that the ultrasonic treatment had no significant effect on water retention. The overall sensory acceptability of the ultrasonic process was higher than that of the traditional process,indicated that the ultrasonic process reduces the growth rate of the total number of colonies,prolongs the storage period of the product,and made the shelf life of the total number of colonies of the product ≤1× 10^4 CFU/g and the sensory sense of the product. The ultrasonic process the shelf life was 15 days,which was 6 days longer than the traditional process. Ultrasonic promotes the oxidation of fat,and the local instantaneous high temperature pressure generated by ultrasonic cavitation can significantly reduce the stability of fat in muscles,accelerate the oxidation process of fat,and improve products quality.
作者
张建梅
厉建军
孙晓红
辛全龙
李洋
王迎迎
辛伟娟
ZHANG Jianmei;LI Jianjun;SUN Xiaohong;XIN Quanlong;LI Yang;WANG Yingying;XIN Weijuan(Yantai Xiwang Food Co.,Ltd.,Yantai,Shandong 264000,China)
出处
《农产品加工》
2019年第15期11-14,共4页
Farm Products Processing
关键词
肉制品
氧化
蒸煮损失
保质期
超声波
腌制
meat products
oxidation
cooking loss
shelf life
ultrasonic
pickle
