高密度CO_2对羊肉糜凝胶特性的影响  

INFLUENCE OF DENSE PHASE CO_2 ON GEL PROPERTIES OF MINCED MUTTON

作　　者：曲亚琳[1] 张德权[1] 饶伟丽[1] 李春红[1] 李娟[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《核农学报》2010年第6期1226-1231,共6页Journal of Nuclear Agricultural Sciences

基　　金：国家科技支撑计划(2007BAD70B01);863计划(2007AA100405)

摘　　要：以羊肉糜为材料,以常压下热处理产生的热诱导凝胶为对照,通过测定凝胶色泽、pH值、持水力、质构特性以及微观结构,研究高密度CO2对羊肉糜凝胶特性的影响。结果表明,与热诱导凝胶(对照)相比,高密度CO2处理能使羊肉糜形成更加致密的凝胶结构,显著增加羊肉糜凝胶的L*值、硬度、弹性、内聚性和咀嚼性,但pH值变化不明显,持水力略有降低。表明高密度CO2作为一种新型的非热技术,可用于蛋白凝胶制品的制备。Compared with heat-induced gel produced at normal pressure,the influence of dense phase CO2（DPCD） on gel properties of minced mutton including gel color,pH values,water hold capacity,texture properties and microstructure was studied.The results showed that,through dense-phase CO2 treatment,gels formed much denser than heat-induced gels.The L＊ values,hardness,springiness,cohesiveness and chewiness of minced mutton gel increased significantly after dense-phase CO2 treatment compared with heat treatment,but pH values did not change significantly,and the water hold capacity decreased slightly.As a new type of non-thermal technologies,dense-phase CO2,could be used to the preparation of protein gels.

关 键 词：高密度CO2 羊肉糜 凝胶特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]