中温杀菌对乳化香肠蛋白质变化影响.docVIP

中温杀菌对乳化香肠蛋白质变化的影响 　　摘 要：通过检测不同温度下猪肉肌原纤维蛋白的羰基含量、凝胶强度和保水性等热凝胶特性的变化规律，研究中温杀菌对乳化香肠质构特性的影响。结果表明：随着杀菌温度的升高，肌原纤维蛋白凝胶结构破坏程度逐渐增加，产品在低于100 ℃的杀菌条件下，质构保持良好，高于100 ℃的杀菌温度对产品的质构破坏明显。因此，100 ℃的中温杀菌可以良好地保持乳化香肠的质构特性。 　　关键词：中温杀菌；肌原纤维蛋白；凝胶；乳化香肠 　　Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages 　　ZHAO Bing， ZHOU Huimin， ZHANG Shunliang， LI Su， PAN Xiaoqian， ZHAO Yan*， WANG Hui， LI Jiapeng， CHEN Wenhua， 　　QU Chao， AI Ting， XU Dian 　　（Beijing Key Laboratory of Meat Processing Technology， China Meat Research Center， Beijing Academy of Food Sciences， 　　Beijing 100068， China） 　　Abstract： The effect of heat treatments at different temperatures （80?C120 ℃） on carbonyl content， gel strength and water-holding capacity of pork myofibrillar protein gels was examined as well as the effect of medium-temperature sterilization on texture properties of emulsified sausages. The results showed that with increasing sterilization temperature， the structure of heat-induced pork myofibrillar protein gels was damaged more obviously. The texture of sausages was maintained well during sterilization at a temperature lower than 100 ℃ but was substantially damaged when sterilization temperature was higher than 100 ℃. Therefore， sterilization at medium temperature （100 ℃） can effectively maintain the texture of emulsified sausages， having good application prospects in the meat processing industry. 　　Key words： medium-temperature sterilization； myofibrillar protein； gel； emulsified sausage 　　DOI：10.15922/ki.rlyj.2016.03.002 　　中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2016）03-0005-05 　　引文格式： 　　赵冰， 周慧敏， 张顺亮， 等. 中温杀菌对乳化香肠蛋白质变化的影响[J]. 肉类研究， 2016， 30（3）： 5-9. DOI：10.15922/ki.rlyj.2016.03.002. http：// 　　ZHAO Bing， ZHOU Huimin， ZHANG Shunliang， et al. Effect of medium-temperature sterilization on the changes of protein in emulsified sausages[J]. Meat Research， 2016， 30（3）： 5-9. （in Chinese with English abstract） DOI：10.15922/ki.rlyj.2016.03.002. http：// 　　西式香肠由于口感细腻、方便食