高压结合热处理对猪肉中过氧化氢酶活性的影响  

Effect of high pressure combined thermal treatment on catalase activity of pork

作　　者：孙娟[1] 黄业传[1] 王艳荣[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品工业科技》2015年第16期208-212,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31271892);西南科技大学博士基金(12zx7110)

摘　　要：为研究不同压力（200—600MPa）结合不同热处理温度（30～50℃）和处理时间（10-30min）后对猪肉中过氧化氢酶（CAT）活性的影响，以猪背最长肌为实验原料，在单因素实验的基础上采用响应面法分析。实验结果表明：压力和温度是影响cAT活性的最显著因素，压力和温度及压力和保压时间对cAT活性的影响均有极显著交互作用（p〈0．01），且影响CAT活性的临界温度随压力的升高呈线性下降趋势，影响CAT2＆性的临界保压时间随压力的升高呈线性上升趋势。CAT活性最高的处理条件是600MPa、30℃、10min，其活性为1．679U／mg prot.In order to study the effect of different test conditions （200N600 MPa, 10-30 rain and 30-50 ℃） on the catalase（CAT） activity of pork.Use Iongissimus muscle as experimental materials and a response surface method（RSM） was applied on the basis of the analysis of the single factor experimental results. The results of RSM showed that pressure and temperature were the most significant factors on the CAT activity. Pressure and temperature as well as pressure and holding time had significant（p〈0.01 ） interactive on CAT activity,while the critical temperatures influencing the activity of CAT linearly decreased with pressure increasing and the critical holding time influencing the activity of CAT linearly increased with pressure increasing. The highest CAT activity processing conditions was 600 MPa,30 ℃, 10 rain,and its activity was 1.679U/mg prot.

关 键 词：高压 热处理 猪肉 过氧化氢酶活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]