微波加热及NaCl添加量对牦牛肉糜凝胶特性和保水性的影响

微波加热是食品加工的一种新型技术，为探讨微波加热对牦肉糜凝胶特性的影响，采用单因素试验设计，研究微波加热的时间、功率以及NaCl添加量对牦牛肉糜凝胶质构特性和保水率的影响。以水浴为对照组，利用质构仪测定牦牛肉糜凝胶硬度、咀嚼性、弹性和回复性。结果表明：随着对牦牛肉糜微波加热时间的延长，其凝胶硬度、咀嚼性、弹性逐渐下降（P＜0.05），回复性逐渐增加（P＜0.05），保水率显著下降（P＜0.05）；而随着微波功率增大，牦牛肉糜凝胶的硬度、咀嚼性降低（P＜0.05），弹性变化不大（P＞0.05），蒸煮损失率明显增加（P＜0.05）；同时，随着NaCl添加量增加，牦牛肉糜凝胶保水率显著增加（P＜0.05）。本研究为微波技术在肉制品加工中应用提供了理论依据。

Effect of Microwave Heating and NaCl Content on Texture Properties and Water-Holding Capacity of Ground Yak Meat

Although microwave heating is widely used in food processing, there currently are no reports on the effects of
microwave heating and NaCl content on texture properties and water-holding capacity of ground yak meat. The objective
of this study was therefore to explore the effects of microwave heating at different powers for different times and NaCl
addition on texture properties and water-holding capacity (WHC) of ground yak meat using one-factor-at-a-time design.
Gel hardness, chewiness, springiness and resilience were measured using a texture analyzer. Water bath heating was used
as control. The results showed that with the extension of heating time, the hardness, chewiness and springiness of ground
yak meat decreased gradually (P < 0.05), the resilience increased gradually (P < 0.05), and the WHC decreased significantly
(P < 0.05). With the increase in microwave power, hardness and chewiness decreased (P < 0.05), springiness changed little
(P > 0.05), and cooking loss increased significantly (P < 0.05). Additionally, with the increase in NaCl content, WHC
increased significantly (P < 0.05). This study potentially provides useful information for the application of microwave
heating in meat product processing.