加热速率对鸡胸肉匀浆物凝胶特性影响  

Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate

作　　者：代佳佳[1,2] 韩敏义[2] 徐幸莲[2] 周光宏[2] 

机构地区：[1]皖南医学院,安徽芜湖241002 [2]南京农业大学食品安全与营养协同创新中心 农业部畜产品加工重点实验室,江苏南京210095

出　　处：《食品科学》2014年第5期18-22,共5页Food Science

基　　金：国家自然科学基金项目(31171707);国家现代农业(肉鸡)产业技术体系建设专项(CARS-42-5)

摘　　要：分别采用慢速加热1℃/min和快速加热2℃/min的速率,对鸡胸肉匀浆物进行加热,使其最终中心温度分别达到65、70、75、80、85℃。结果发现:加热方式对鸡胸肉匀浆物凝胶的保水性有显著影响(P<0.05),对鸡胸肉凝胶硬度有极显著影响(P<0.01);以1℃/min进行加热当最终中心温度达到70℃时形成热诱导凝胶的保水性和硬度最好;1℃/min进行加热的鸡胸肉蛋白的G’和G"都好于以2℃/min加热的G’和G",且慢速加热鸡肉蛋白的变相温度比快速加热提前,出现的两个峰值也都高于快速加热。扫描电镜结果显示慢速加热形成的蛋白凝胶结构较快速加热形成的凝胶结构均匀、致密。In this paper, chicken meat homogenate was heated to 65, 70, 75, 80 and 85℃, respectively, by increasing the temperature at a rate of 1 or 2 ℃/min. The results showed that the heating methods significantly influenced the water holding capacity （WHC） of chicken breast homogenate gel （P 〈 0.05）. A highly significant difference was detected for the gel hardness of chicken breast homogenate （P 〈 0.01）. The best WHC and hardness of gel formation were obtained when the temperature reached 70 ℃ at an increasing rate of 1 ℃/min. The G＇ and G＂ of chicken breast homogenate heated with 1 ℃/min were better than those heated with 2 ℃/min. The initial transformation temperature of 1 ℃/min appeared earlier than that of 2 ℃/min, and the first and second peaks of 1 ℃/min were higher than those of 2 ℃/min. The scanning electron microscope results showed that better three-dimensional structure of gels was formed by the slower heating rate than by the faster heating.

关 键 词：鸡胸肉匀浆物 热致凝胶 保水性 硬度 超微结构 流变学特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]