摘要
以静态腌制为对照,研究超声波辅助腌制对猪肉糜食用品质和凝胶性能的影响。通过设置不同超声功率(180、240、300 W)及不同超声时间(30、60、90 min),分别测定不同处理组肉糜的各项指标。结果表明:与对照组相比,经超声处理后肉糜pH值和蒸煮得率显著提高(P<0.05),氯化物含量显著上升(P<0.05);质构特性得到明显改善,240 W、60 min处理组肉糜具有最大硬度、弹性及咀嚼性,显著优于其余各处理组(P<0.05);当超声功率为240 W时,超声60 min处理组肉糜亮度值显著高于30、90 min处理组(P<0.05);随着超声时间的延长,红度值呈先增大后减小的趋势;采用超声波辅助腌制可减少肉糜汁液流失,具有良好的保水保油性,其中240 W、60 min处理组总汁液流失及水分流失分别较对照组减少48.34%和58.21%,在所有实验组中具有最好的乳化稳定性,且表观黏度最低,体系流动性能最强。综上所述,超声波辅助腌制可以明显改善肉糜品质,且最适参数为超声功率240 W、超声时间60 min。
The effects of ultrasonic-assisted curing versus static curing as a control on the quality parameters and gel properties of minced pork were studied.Ultrasonic-assisted curing was carried out with different ultrasonic power(180,240 and 300 W)and times(30,60 and 90 min).The results showed that the pH and cooking yield of minced meat were significantly increased after ultrasonic treatment compared with the control group(P<0.05),the chloride content increased significantly(P<0.05),and textural properties were significantly improved.The 240 W/60 min treatment group had the maximum hardness,springiness and chewiness,which were significantly better than those of the other treatment groups(P<0.05).The L value of minced meat subjected to ultrasonic treatment at 240 W for 60 min was significantly higher than that of the 30 and 90 min treatment groups(P<0.05);with increasing ultrasonic time,the a value first increased and then decreased.Ultrasonic-assisted curing reduced the juice loss and imparted good water-and oil-holding capacity to minced pork.Compared with the control group,the total juice and water loss of the 240 W/60 min treatment group were reduced by 48.34%and 58.21%,respectively,which had the best emulsion stability among all the experimental groups.Meanwhile,this treatment group had the lowest apparent viscosity and the strongest flow performance.In conclusion,ultrasonic-assisted curing could significantly improve the quality of minced meat,and the optimal process parameters were 240 W and 60 min for ultrasonic power and time,respectively.
作者
李心悦
曹涓泉
徐静
屠康
武杰
LI Xinyue;CAO Juanquan;XU Jing;TU Kang;WU Jie(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Food and Biological Engineering,Bengbu University,Bengbu 233000,China)
出处
《肉类研究》
2022年第8期21-28,共8页
Meat Research
基金
安徽省重点研究与开发项目(201904a06020028)
安徽省科技重大专项(201903a06020010)
安徽省长三角科技创新联合攻关专项(202004g01020009)
安徽省高校自然科学研究项目(KJ2021A1120)。
关键词
超声波
腌制
猪肉糜
食用品质
凝胶性能
ultrasound
curing
minced pork
eating quality
gel properties
