剪切条件下制备的肉糜中脂肪微粒的微观结构特点  

Microscopic Structure Properties of Fat Particles in Meat Batters Prepared under Shearing Conditions

作　　者：朱易[1] 汪张贵[2] 彭增起[1] 靳红果[1] 王蓉蓉[1] 姚瑶[1] 张雅玮[1] 王复龙[1] 

机构地区：[1]南京农业大学食品科技学院,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7期73-77,共5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：研究在剪切条件下制备的肉糜中脂肪微粒分布规律及微观结构特点。以猪背最长肌为原料,绞碎斩拌3min后再加入背膘斩拌5min。分别用光学显微镜和电子显微镜对肉糜和凝胶进行电镜观察。结果表明:在剪切过程中,背膘被剪切成大小形状各不相同的液态脂肪滴和固态脂肪颗粒,有的脂肪滴和脂肪颗粒能够聚集形成脂肪微粒簇。其表面都包被着一层蛋白膜,或单独地或相互交联分散在蛋白基质中。The distribution regularity and microstructure of fat particle in meat batters were investigated. Porcine longissimus muscle was used as raw material. After grinding and chopping for 3 min, the mash was chopped with pork fat for 5 rain. Light microscope and electron microscope were used to observe the meat batter and the gel. The results showed that the fat was shearing into liquid fat droplets and solid fat granules of different sizes and shapes, some fat droplets and fat granules could even be aggregated into fat particle clusters. They were all covered with a layer of protein film and dispersing in the protein matrix individually or by a coalescent way.

关 键 词：剪切乳化 脂肪微粒 透射电镜 扫描电镜 微观结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]