超声波处理对猪血凝胶品质的影响  

Effect of ultrasonic treatment on quality of porcine blood gel

作　　者：姜国川[1] 孙洪蕊 刘学军[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《肉类工业》2015年第2期25-30,34,共7页Meat Industry

摘　　要：为了提高猪血凝胶的品质,本试验通过单因素试验研究了超声功率和超声时间对猪血凝胶的质构特性、持水性以及色泽的影响。在单因素的基础上进行响应面优化,硬度和红度值作为响应值,优化出的最优条件为:超声功率90W、超声时间6min。在此条件下得到的猪血凝胶硬度为11.25N,红度值为15.7。相对于未进行超声处理的样品的硬度和红度值分别提高了0.25倍和0.09倍。试验结果为猪血凝胶制品的改良提供了参考。In order to improve the quality of porcine blood gel,the effects of the ultrasonic power and time on the textural properties,water holding capability and color of the porcine blood gel were studied by single- factor experiment. Response surface experiment was optimized based on the single- factor experiment. Hardness and red value were taken as indicators for response surface. The result showed that the optimum conditions were 90 W of ultrasonic power and 6min of ultrasonic time. Under these conditions,the hardness and red value of porcine blood gel were 11. 25 N and 15. 7,respectively. The hardness and red value increased by 0. 25 times and 0. 09 times compared with the blank sample. The results provided a reference for improvement of the porcine blood gel products.

关 键 词：猪血凝胶 质构 色度 响应面 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]