9 688-692 转749 基础研究 5+20 超高压处理对添加变性淀粉鸡肉糜制品品质的影响.pdf

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.7 超高压处理对添加变性淀粉鸡肉糜制品品质的影响 邱志敏，芮汉明 (华南理工大学轻工与食品学院，广东广州 510640) 摘要：超高压技术作为一种非热杀菌技术在食品行业具有广阔的发展前景。本研究侧重考察超高静压对添加4%变性淀粉 的鸡肉糜制品的色泽、保水性、质构和凝胶强度等特性的影响，考察的压力范围为0~600 MPa，处理时间为5~40 min。结果表明：与未受压样品对比，过低压力（50 MPa）会导致蒸煮损失率（CL）升高(p0.01)，而适当的压力和保压时间可增强样品的保水性(p0.01)；适当的压力同样可以 使样品的硬度和咀嚼性增大，但保压时间的延续并不能明显增加其质构特性，过长时间（40 min）反而会出现劣化现象；压力也可以使样品的凝胶强度增大，但过高的压力(600 MPa)反而会破坏其凝胶结构(p0.01)，这也解释了样品保水性的变化规律；样品的白度随着压力的增大和保压时间的延续先减 小后增加，彩度则逐渐减小，说明在肉糜制品加工过程中应选择合适的压力和保压时间才能避免其失去肉色。综合来说，300 MPa的压力和20 min的保压时间能使添加变性淀粉鸡肉糜制品获得较好的品质和出品率。 关键词：超高压；变性淀粉；鸡肉糜制品；品质 文章篇号：1673-9078(2010)7-688-692 Effects of Ultra High Pressure Treat on the Properties of Ground Chicken Meat Products Containing Modified Starch QIU Zhi-min, RUI Han-ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: This research mainly study the effect of ultra-high pressure treatment, a non-thermal sterilization technology, on the color, water-holding capacity (WHC), texture and gel strength of ground chicken products containing modified starch. The region of the pressure is from 0 to 600 MPa, holding time from 5 to 40 min. The results shows that, within the examined range of ultra-high pressure (0~600 MPa), lower pressure than 50 MPa led to a increase in the CL of the sample compared to the unpressed sample (p0.01), while appropriate pressure and holding time can significant enhance WHC of the samples (p0.01) , as well as their hardness and chewiness. It was also found that increase of the holding time had unobvious effect on improvement of the texture of samples, but led to its decline when the holding time was prolonged to 40 min. Suitable ultra-high pressure also promote the gel strength of the samples, but higher pressure than 600MPa may destroy their gel structures (p0.01), which was in accordance with the observed changes of WHC. With the increase of pressure, the sample’s whiteness decreases f