高压处理对鸡肉丸品质的影响.pdfVIP

※扉自11 例究 眉目制学 高压处理对鸡肉丸品质的影响 马汉军1 ，周光宏2 ，潘润淑1 ，刘云备l ，刘勤华l (1.间商科技学院食品学院，问南新乡 453003; 2. 南京农业大学剧家肉品质债安全控制I程技术研究中心，江苏南京 21ω95) 摘 费:以鸡肉丸为原料，研究不同压力水平-的高fk处玛对其品质的影响。结果表明z 商ffi 处现后的鸡肉丸，低 于300MPa 时 pH 值的增加速度较快，高于300MPa 时增加速度趋于平辑:低于300MPa 时， TBA fiï 的增加剧于平 嫂，高于300MPa 时， TBA 值跟著增加:随着周力的增加， L* 值的增加并根显著:随着压力的增大，硬度5主 题渐增加的趋势，呵斥力达到400MPa 时，增加跑于、卡辑:弹性则先增加后下降， 300MPa 时达到放大值:感官 评分的结果也表明高压处理可以提高鸡肉九的品质。 关键词: ~鸟肉丸:南lli 处理:品质:感官评价 Effects of High Pressure Treatment on Quality of Chicken Meatballs 2 1 1 1 MAHa叫un ， ZHOU Guang-hong , PAN Run-shu , LIU Yun-bejl , LIU Qin-hua (1. College ofFood Science, Henan lnstiωte of Scienceωd Technology , Xin.xiang 453∞3， China; 2. National Center of Meat Quality and Safety Control, Nanjing Agricultural Univers坷， Nanjing 21ω95， αrina) Abstrad: The effects of high刷pressure treatment for 10 min at r∞m temperature on quality of chicken meatballs were investigated. Results indicated that pH of chicken meatballs e刷刷刷a quick increase at pressures less than 3∞MPaandthen tendωbe stable at pressures higher than 3∞MPa; in contrast, 2-也iobarbi阳ric acid 付BA) value showed a slow incr，阳.se at 萨巴ssurωless 由组13∞MPaandarapidinαea.se at 3∞…4∞岛fPa. Meanwhile， ωlor (L* value) inαea.se could also be resulted fromhigh仰自sure treatments; howev町， itwωnot sign泊cant under various high仰ssure levels. In addition, harl伽ess revealed a quick incre棚upon to 4ωMPa 础d elasticity e对úbi刷刷initial increase with its maximum 阱akat 3∞MPa and a final d阳ease. Moreov时 sensωy eva