高静压下添加酪朊酸钠鸡肉肠制品保水性与质构特性的相关性研究  

Correlation between Water-holding Capacity and Textural Properties of Chicken Sausage Products Added with Sodium Caseinase under the Treatment of High Hydrostatic Pressure

作　　者：陈建良[1] 芮汉明[1] 邱志敏[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2010年第5期52-57,共6页Food Science

基　　金：农业部公益性行业科研专项(nyhyzx07-038);广东省农业攻关项目(2008A020100018)

摘　　要：在50～600MPa高静压和5～40min保压时间范围内单因素考察添加1.5%酪朊酸钠鸡肉肠制品保水性与质构特性的相互影响规律,并用电镜从微观结构上分析其机理。结果表明:与未受压的对照样比较,200～500MPa高静压和10～30min保压时间都能显著增强其保水特性(P<0.01),过低压力50MPa和过高压力600MPa有明显降低保水性现象(P<0.01);制品质构特性(硬度、咀嚼性)随着压力增大而先迅速后平缓增大;而保压时间对鸡肉肠制品的保水性、质构特性的影响不显著。与保压时间比较,不同压力水平处理下的制品保水性与质构特性有着更加显著的相关性(P<0.01),提高保水性同时能明显改善其质构特性。In this study, correlation between water-holding capacity （WHC） and textural properties of chicken sausage products with 1.5% sodium caseinate subjected to 50 - 600 MPa high hydrostatic pressure （HHP） treatment for 5 - 40 min were investigated in single factor experiments. The mechanism of cross-interaction was also analyzed by scanning electron microscopic （SEM） observation. Results indicated that the WHC of samples treated at 200 - 500 MPa for 10 - 30 min exhibited a significant enhancement compared with samples without pressure treatment （P 〈0.01）. Meanwhile, too low pressure such as 50 MPa and too high pressure such as 600 MPa could result in a significant reduction of WHC （P〈0.01）. Moreover, there was a first prompt and then slow increase in the textural properties including hardness and chewiness as pressure increased; whereas, no obvious effect of pressure-holding time on WHC and textural properties was observed. Furthermore, a significant correlation between WHC and textural properties of samples was observed under different pressure levels （P〈 0.01）, which revealed the simultaneous improvement of both WHC and textural properties.

关 键 词：高静压 酪朊酸钠 鸡肉肠制品 保水性 质构特性 相关性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]