[1]白云,罗玲英,庄昕波,等.超高压预处理对乳化肠品质的影响[J].江苏农业科学,2018,46(24):231-234.
 Bai Yun,et al.Influence of high pressure processing on quality of emulsified sausage[J].Jiangsu Agricultural Sciences,2018,46(24):231-234.
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超高压预处理对乳化肠品质的影响()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第46卷
期数:
2018年第24期
页码:
231-234
栏目:
贮藏加工与检测分析
出版日期:
2018-12-20

文章信息/Info

Title:
Influence of high pressure processing on quality of emulsified sausage
作者:
白云1 罗玲英12 庄昕波1 韩敏义1 徐幸莲1 周光宏1
1.南京农业大学肉类生产与加工质量安全控制协同创新中心,江苏南京 210095; 2.南京农业大学工学院,江苏南京 210031
Author(s):
Bai Yunet al
关键词:
超高压肉糜乳化肠品质机制
Keywords:
-
分类号:
TS251.6+5
DOI:
-
文献标志码:
A
摘要:
以质构特性、蒸煮损失、色泽、显微结构、流变学特性为指标,研究超高压作用(100、200、300 MPa,9 min)对乳化肠品质特性的影响及其机制,旨在为新型低温乳化肠的研发提供理论依据。结果表明,随着压力(0.1~200 MPa)升高,乳化肠的蒸煮损失显著降低(P<0.05),硬度逐渐下降,亮度增大,红度减小,同时乳化肠中的脂肪颗粒变小,网络结构较为致密;但当压力升至300 MPa时,乳化肠硬度显著下降,储能模量急剧降低,内部形成了碎片化的松散结构,不利于形成良好的品质。因此,在一定压力范围内(≤200 MPa),超高压处理可以改善乳化肠的品质。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2018-04-25
基金项目:国家自然科学基金(编号:31471601);现代农业产业技术体系建设专项资金(编号:CARS-35)。
作者简介:白云(1984—),女,陕西汉中人,博士研究生,实验师,主要从事肉品加工与质量安全控制研究。E-mail:baiyun@njau.edu.cn。
通信作者:周光宏,博士,教授,博士生导师,主要从事肉品加工与质量安全控制研究。E-mail:guanghong.zhou@hotmail.com。
更新日期/Last Update: 2018-12-20