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| 超高压预处理对肌肉匀浆物凝胶保水特性的影响 | |
| 引用本文： | 余小领,王祎娟,李学斌,段虎,马汉军,刘萌.超高压预处理对肌肉匀浆物凝胶保水特性的影响[J].食品与发酵工业,2012,38(12). |
| 作者姓名： | 余小领 王祎娟 李学斌 段虎 马汉军 刘萌 |
| 作者单位： | 1. 河南科技学院食品学院,河南新乡,453003 2. 双汇集团,河南漯河,462000 3. 河南科技学院动物科学学院,河南新乡,453003 |
| 基金项目： | 河南省高校科技创新人才支持计划项目，国家自然科学基金，河南省高等学校青年骨干教师资助计划项目 |
| 摘 要： | 采用均匀试验设计,研究不同压力和保压时间预处理对猪肉匀浆物凝胶保水特性的影响。结果表明:肌肉匀浆物中可溶性蛋白质浓度和凝胶的保水率均随着处理压力的降低和保压时间的缩短而逐渐升高;肌肉匀浆物凝胶的成胶脱水率变化趋势随处理条件的变化而不同,在保压时间较长时,随着压力的上升而增大;保压时间较短时,随着压力的升高而降低。相同压力下,凝胶的成胶脱水率随保压时间的延长呈先升后降的趋势。 |
| 关 键 词： | 猪肉 热诱导凝胶 凝胶保水性 高压 |
Effects of High Pressure Treatment on Water Holding Capacity of Pork Homogenate Gelation |
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| Abstract: | Uniform experimental design was applied to study the effects of using high pressure and the treatment time on water holding capacity of pork homogenate gelation.The results showed that soluble protein concentration of homogenate and water holding capacity rate of gelation were increased while the pressure and the treatment time decreased.The trend of the dehydration rate of pork homogenate gelation was varied by different conditions.With longer high pressure treatment,the dehydration rate was increased along with the increasing of the pressure;but at the shorter treatment time,the result was inversed.If the pressure is fixed,the dehydration rate was increased first and then decreased along with treatment time. |
| Keywords: | pork heat-induced gelation water holding capacity of gelation high pressure |
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