Effect of carrageenan combination ultra high pressure treatment on the quality of chicken meat products
-
摘要: 以鸡胸肉为原料,研究超高压处理对添加卡拉胶鸡肉糜制品品质的影响。以失水率、蒸煮损失率、色泽和TPA参数为测定指标,选定卡拉胶添加量、压力水平、保压时间3个因素进行单因素实验;在此基础上进行正交实验,得出:卡拉胶添加0.6%、压力400 MPa、保压5 min时,鸡肉糜制品有最佳处理效果:失水率达62.41%、硬度达12641.72 g,凝胶效果较佳。研究结果表明,卡拉胶结合超高压处理能够提高鸡肉糜制品的出品率,改善鸡肉糜制品的凝胶效果。Abstract: Chicken breast was selected as raw materials to discuss the effect of high pressure treatment and carrageenan on the quality of minced chicken products. Based on single factor experiment,orthogonal experiment was used to select carrageenan addition,pressure levels and holding time. The index were water loss rate,cooking loss,color,gel property. The results showed that the minced chicken products would have the best treatment effect :water-holding capacity of 62.41%,hardness of 12641.72 g and had a good gel when the carrageenan added 0.6%,400 MPa pressure,holding pressure for 5 min. This study indicated that UHP treatment with carrageenan addition could improve the yield of minced chicken products and formation of chicken meat products.
-
Keywords:
- chicken breast /
- ultra high pressure /
- carrageenan /
- water-holding capacity /
- color /
- gel property
-
[1] 李先保,刘伟.TG酶对鸡肉肉糜凝胶特性的影响[J].安徽科技学院学报,2010,24(3):9-12. [2] 马瑞芬,宋照军,董建国,等.超高压处理对生鲜调理宫保鸡丁品质的影响[J].食品工业,2013,34(5):93-96. [3] 白腾辉,潘润淑.超高压处理对鸡肉品质影响的研究进展[J].农产品加工,2014,361(8):57-60. [4] 李俊先,董全.超高压对鸡肉品质影响的研究进展[J].肉类研究,2011,25(4):54-56. [5] 段虎,刘勤华,王祎娟,等.高压对牛肉腌制进程及其品质特性的影响[J].食品研究与开发,2014,35(3):107-111. [6] 段旭昌,李绍峰,张建新.超高压处理对牛肉加工特性的影响[J].西北农林科技大学学报:自然科学版,2005,33(10):62-66. [7] 马汉军,赵良,潘润淑,等.高压和热结合处理对鸡肉p H、嫩度和脂肪氧化的影响[J].食品工业科技,2006(8):56-59. [8] 马汉军,周光宏,潘润淑,等.高压处理对鸡肉丸品质的影响[J].食品科学,2009,30(19):128-130. [9] Russell S M,Fletcher D L,Cox N A.The effect ofincubation temperature on recovery of mesophilic bac-teriafrom broiler chicken carcasses subjected to temperature abuse[J].Journal of Poultry Science,1994(73):1144-1148.
[10] 祖海珍,徐幸莲.高压对肌肉蛋白凝胶性的影响[J].食品工业科技,2004(1):19-21. [11] Sun X D,Holley R A.Factors influencing gel formation by myofibrillar proteins in muscle foods[R].Comprehensive Reviews in Food Science and Food Safety,2011(10):33-51.
[12] 郭锐,彭意开.卡拉胶-复合磷酸盐对反复冻融猪肉香肠品质的影响[J].食品与发酵工业,2012,292(38):196-201. [13] Dirk Verbekena,Nieo Neirinckb,Paul Van Der Meerenbetal.Influence of k-carrageenanon the thermal gelation of saltsoluble meat proteins[J].Meat Science,2005,70(l):161-167.
[14] 陈从贵,姜绍通,等.高静压与к-卡拉胶对低脂猪肉凝胶保水和质构的影响[J].农业工程学报,2007,10(23):35-39. [15] 陆剑锋,邵明栓,林琳,等.卡拉胶和超高压对鱼糜凝胶性质的影响[J].农业机械学报,2011,12(42):164-170. [16] 董建国,刘勤华,等.高压对含TG的鸡肉糜相关特性的影响[J].食品工业,2012,33(7):15-18. [17] 马汉军,周光宏,潘润淑,等.高压处理对鸡肉丸品质的影响[J].食品科学,2009,30(19):128-130. [18] Hsu S Y,Sun L Y.Effects of salt,phosphates,potassium sorbate andsodium erythorbate on qualities of emulsified meatball[J].Journal of Food Engineering,2006(73):246-252.
[19] HASRET U.Effects of carrageenam and guar gum on the cooking andtextual properties of low fat meatballs[J].Food Chemistry,2006(95):600-605.
[20] HASRET U.Effects of wheat flour,whey protein concentrate and soyaprotein isolate on oxidative processes and textural properties of cookedmeatballs[J].Food Chemistry,2004(87):523-529.
[21] Supavititpatana T,Apichartsrangkoon A.Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage(yor)[J].Meat Science,2007,76(3):555-560.
[22] 吴立根,王岸娜.谷氨酰胺转氨酶对猪肉肉糜的保水性影响的研究[J].食品科技,2007(3):87-89. [23] Pilar Trespalacios,Reyes Pla.Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels[J].Food Chemistry,2007(100):264-272.
[24] 邱志敏,芮汉明.超高压处理对添加变性淀粉鸡肉糜制品品质的影响[J].现代食品科技,2010,26(7):688-692. [25] 陈从贵,李珂昕.超高压对含有琼脂猪肉凝胶影响的实验研究[J].农业工程学报,2008,24(10):217-221. [26] 李珂昕.超高压与微生物多糖对猪肉凝胶品质的影响[D].合肥:合肥工业大学,2007.
计量
- 文章访问数: 144
- HTML全文浏览量: 15
- PDF下载量: 370
下载:
