二次杀菌时间对猪肉糜持水性的影响

测定猪肉糜二次杀菌前后的蒸煮损失、质构特性以及自旋-自旋弛豫时间,研究85℃条件下二次杀菌时间(0、5、10、15、20、25 min)对猪肉糜持水性的影响。结果表明:二次杀菌导致蒸煮损失率显著增加(P0.05),当杀菌时间超过15 min时,质构特性参数值显著降低(P0.05),不易流动水相对含量显著(P0.05)降低,而自由水相对含量则显著(P0.05)升高。说明二次杀菌时间会影响肉糜中蛋白质的保油保水性,进而影响肉糜制品的质构特性。

Effect of Secondary Sterilization Time on the Water-Holding Capacity of Minced Pork

The effect of secondary sterilization time （0, 5, 10, 15, 20 and 25 min at 85℃） on the water-holding capacity of pork meat batters was investigated by measuring the cooking loss, texture properties and spin-spin relaxation time. The minced pork was kept in a thermostatically controlled water bath maintained at 75℃ for 20 min and then at 85℃for different lengths of time. Results indicated that the secondary heating led to a significant increase in cooking loss （P〈0.05）, a significant reduction in texture properties when the heating time exceeded 15 min and in the relative amount of immobilized water （P〈0.05）, and a significant increase in the relative amount of free water （P〈0.05）. Therefore we concluded that secondary sterilization time can affect the water and oil holding capacities of minced meat products, thus influencing their texture properties.