剪切时间对肉糜中微粒分散特性的影响.PDF

74 2012, Vol. 33, No. 05 食品科学 ※基础研究 1 2 1 , 1 1 1 1 高菲菲 ，汪张贵 ，彭增起 * ，靳红果 ，王蓉蓉 ，张雅玮 ，姚 瑶 (1.南京农业大学食品科学技术学院，江苏 南京 210095 ；2.蚌埠学院生物与食品科学系，安徽 蚌埠 233030) 为形成乳化性良好的肉糜，研究不同剪切时间对肉糜中脂肪微粒粒径的影响。实验以猪背最长肌和背膘 为原料肉，在 3000r/min 剪切速率下分别斩拌 1、3 、5 、7min 制成生肉糜，利用激光粒度分析仪测定不同剪切时 间下肉糜中脂肪微粒大小和粒度分布特点。结果显示：剪切5min 和 7min 条件下，肉糜中脂肪微粒粒径比较小、 粒度分布集中，且无显著性差异。 ：肉糜；剪切；脂肪微粒；粒径；粒度分布 Effect of Chopping Time on Particle Size Distribution in Meat Batters 1 2 1, 1 1 GAO Fei-fei ，WANG Zhang-gui ，PENG Zeng-qi *，JIN Hong-guo ，WANG Rong-rong ， 1 1 ZHANG Ya-wei ，YAO Yao (1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China； 2. Department of Biotechnology and Food Science, Bengbu College, Bengbu 233030, China) Abstract ：In order to form a fine emulsified meat batters, the fat must be cut into particles with appropriate size. Therefore, shear conditions were particularly important to emulsion of meat batters. Too long shearing time can cause the product out of oil and too short shearing time cannot meet the emulsion requirements. In the present study, fresh pork and back fat were used as raw materials and the raw meat was chopped within 1, 3, 5 min and 7 min under the shearing rate of 3000 r/min, respectively. Laser particle size analyzer was used to analyze fat particles size and distribution characterization under different chopping time. The results showed that under the condition of chopping time for 5 min and 7