复合磷酸盐浸泡条件对冷藏牛蛙腿肉品质的影响  

Effect of Composite Phosphate Soaking Conditions on Quality of Chilled Bullfrog Leg Meat

作　　者：王希搏 颜浩昆 荣建华[1] 胡杨[1,2] WANG Xi-bo;YAN Hao-kun;RONG Jian-hua;HU Yang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Hubei Engineering Research Center of Bioactive Peptide Technology,Jingzhou 434000,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]生物活性肽技术湖北省工程研究中心,湖北荆州434000

出　　处：《中国调味品》2023年第10期1-8,共8页China Condiment

基　　金：国家现代农业产业技术体系(CARS-45)。

摘　　要：为了提升牛蛙腿肉的品质,采用复合磷酸盐处理,研究复合磷酸盐浸泡条件对冷藏牛蛙腿肉品质的影响。通过测定牛蛙腿肉浸泡增重率、冷藏损失率、感官品质、质构特性、水分存在状态和组织结构等来探究复合磷酸盐浸泡条件对牛蛙腿肉冷藏期间品质的影响。结果表明,复合磷酸盐浸泡处理对冷藏牛蛙腿肉的品质有显著影响,随着浸泡浓度的增加和浸泡时间的延长,牛蛙腿肉的感官品质和质构特性得到明显提升,牛蛙腿肉的肌纤维溶胀,细胞间隙面积占比减少,自由水向不易流动水迁移。通过单因素试验和正交试验确定了复合磷酸盐最佳浸泡条件为浸泡浓度2%、浸泡时间14 h、浸泡料液比1∶3。In order to improve the quality of bullfrog leg meat,it is treated with composite phosphate,and the effects of composite phosphate soaking conditions on the quality of chilled bullfrog leg meat are studied.Through the determination of the soaking weight gain rate,cold storage loss rate,sensory quality,texture characteristics,water presence status and tissue structure of bullfrog leg meat,the effects of composite phosphate soaking conditions on the quality of bullfrog leg meat during cold storage are investigated.The results show that the composite phosphate soaking treatment has a significant effect on the quality of chilled bullfrog leg meat.With the increase of soaking concentration and the extension of soaking time,the sensory quality and texture characteristics of bullfrog leg meat are significantly improved.The muscle fibers of bullfrog leg meat swell,the proportion of intercellular space area decreases,and free water migrates to immobilized water.Through single factor test and orthogonal test,the optimum composite phosphate soaking conditions are determined as follows:soaking concentration is 2%,soaking time is 14 h,and soaking solid-liquid ratio is 1∶3.

关 键 词：复合磷酸盐 牛蛙腿肉 冷藏保鲜 质构特性 冷藏损失率 

分 类 号：TS202.3[轻工技术与工程—食品科学]