剪切时间对肉糜中微粒分散特性的影响  

Effect of Chopping Time on Particle Size Distribution in Meat Batters

作　　者：高菲菲[1] 汪张贵[2] 彭增起[1] 靳红果[1] 王蓉蓉[1] 张雅玮[1] 姚瑶[1] 

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095 [2]蚌埠学院生物与食品科学系,安徽蚌埠233030

出　　处：《食品科学》2012年第5期74-77,共4页Food Science

基　　金：安徽省高等学校优秀青年人才基金重点项目(2012SQRL214ZD)

摘　　要：为形成乳化性良好的肉糜,研究不同剪切时间对肉糜中脂肪微粒粒径的影响。实验以猪背最长肌和背膘为原料肉,在3000r/min剪切速率下分别斩拌1、3、5、7min制成生肉糜,利用激光粒度分析仪测定不同剪切时间下肉糜中脂肪微粒大小和粒度分布特点。结果显示:剪切5min和7min条件下,肉糜中脂肪微粒粒径比较小、粒度分布集中,且无显著性差异。In order to form a fine emulsified meat batters, the fat must be cut into particles with appropriate size. Therefore, shear conditions were particularly important to emulsion of meat batters. Too long shearing time can cause the product out of oil and too short shearing time cannot meet the emulsion requirements. In the present study, fresh pork and back fat were used as raw materials and the raw meat was chopped within 1, 3, 5 rain and 7 min under the shearing rate of 3000 r/min, respectively. Laser particle size analyzer was used to analyze fat particles size and distribution characterization under different chopping time. The results showed that under the condition of chopping time for 5 min and 7 min, fat particles in meat batters have a smaller size as well as concentrated distribution, and did not revealed significant difference.

关 键 词：肉糜 剪切 脂肪微粒 粒径 粒度分布 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]