超高压处理对生鲜调理宫保鸡丁品质的影响  

Effects of Ultra-High Pressure Treatments on the Qualities of Fresh Prepared Kung-pao Chicken

作　　者：马瑞芬[1] 宋照军[1] 董建国[1] 刘儒彪[1] 马汉军[1] 刘玺[1] 

机构地区：[1]河南科技学院食品学院,新乡453003

出　　处：《食品工业》2013年第5期93-96,共4页The Food Industry

基　　金：国家自然科学基金专项基金项目(编号:31040062);河南省教育厅自然科学研究计划项目(2011A550007)

摘　　要：研究超高压处理对生鲜调理宫保鸡丁品质的影响,分别以100,200,300,400,500 MPa的压力,保压15 min,对生鲜调理宫保鸡丁进行超高压处理,与未经高压处理的样品作对照。结果表明,不同的压力处理对样品的pH和TBA影响不显著。随着压力的增加,pH不断增加,TBA变化不大,样品的亮度L*和黄度b*显著增加,而持水性显著降低。The effects of different high-pressure treatment （100, 200, 300, 400, 500 MPa） for 15 min at room temperature on quality of fresh prepared Kung-pao chicken were investigated. The untreated samples were used as control group. The results showed that different pressure had no significant effect on pH and TBA value. With the increase of pressure, pH increased, and TAB changed a little. The value of L＊ and b＊ of fresh prepared Kung-pao chicken increased remarkably, at meanwhile, the water holding capacity reduced quickly.

关 键 词：超高压 生鲜调理宫保鸡丁 品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]