| 高静压下添加酪朊酸钠鸡肉肠制品保水性与质构特性的相关性研究 |
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| 引用本文： | 陈建良,芮汉明,邱志敏.高静压下添加酪朊酸钠鸡肉肠制品保水性与质构特性的相关性研究[J].食品科学,2010,31(5):52. |
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| 作者姓名： | 陈建良 芮汉明 邱志敏 |
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| 作者单位： | 华南理工大学轻工与食品学院; |
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| 基金项目： | 农业部公益性行业科研专项(nyhyzx07-038); 广东省农业攻关项目(2008A020100018) |
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| 摘 要： | 在50～600MPa高静压和5～40min保压时间范围内单因素考察添加1.5%酪朊酸钠鸡肉肠制品保水性与质构特性的相互影响规律,并用电镜从微观结构上分析其机理。结果表明:与未受压的对照样比较,200～500MPa高静压和10～30min保压时间都能显著增强其保水特性(P<0.01),过低压力50MPa和过高压力600MPa有明显降低保水性现象(P<0.01);制品质构特性(硬度、咀嚼性)随着压力增大而先迅速后平缓增大;而保压时间对鸡肉肠制品的保水性、质构特性的影响不显著。与保压时间比较,不同压力水平处理下的制品保水性与质构特性有着更加显著的相关性(P<0.01),提高保水性同时能明显改善其质构特性。
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| 关 键 词： | 高静压 酪朊酸钠 鸡肉肠制品 保水性 质构特性 相关性 |
Correlation between Water-holding Capacity and Textural Properties of Chicken Sausage Products Added with Sodium Caseinase under the Treatment of High Hydrostatic Pressure |
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| CHEN Jian-liang,RUI Han-ming,QIU Zhi-min.Correlation between Water-holding Capacity and Textural Properties of Chicken Sausage Products Added with Sodium Caseinase under the Treatment of High Hydrostatic Pressure[J].Food Science,2010,31(5):52. |
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| Authors: | CHEN Jian-liang RUI Han-ming QIU Zhi-min |
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| Affiliation: | CHEN Jian-liang,RUI Han-ming,QIU Zhi-min (College of Light Industry , Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | In this study, correlation between water-holding capacity (WHC) and textural properties of chicken sausage products with 1.5% sodium caseinate subjected to 50 - 600 MPa high hydrostatic pressure (HHP) treatment for 5 - 40 min were investigated in single factor experiments. The mechanism of cross-interaction was also analyzed by scanning electron microscopic (SEM) observation. Results indicated that the WHC of samples treated at 200 - 500 MPa for 10 - 30 min exhibited a significant enhancement compared with ... |
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| Keywords: | high hydrostatic pressure sodium caseinate chicken sausage product water-holding capacity (WHC) textural property correlation |
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