木薯变性淀粉和蔗糖酯对冷却肉保水效果的影响.pdf

286 2009, Vol. 30, No. 16 食品科学 ※包装贮运 赵改名，孙灵霞，柳艳霞，郝红涛，祝超智，张德川 (河南农业大学食品科学技术学院，河南郑州 450002) 使用木薯变性淀粉采用不同浸泡时间和不同浸泡浓度两种方式对冷却肉进行处理，研究其对冷却肉保水性 的影响，然后采用响应曲面法(RSM)研究木薯变性淀粉和蔗糖酯浓度及处理时间对冷却肉保水效果的影响，建立冷 却肉保水的逐步回归模型，得出的保水性最佳方案为木薯变性淀粉浓度0.30%、蔗糖酯浓度0.44%、浸泡时间270s 。 保水性；木薯变性淀粉；响应曲面法(RSM) ；滴水损失 Effects of Cassava Modified Starch and Sucrose Ester on Water-holding Capacity of Chilled Meat ZHAO Gai-ming ，SUN Ling-xia，LIU Yan-xia ，HAO Hong-tao ，ZHU Chao-zhi ，ZHANG De-chuan (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) Abstract：The effects of concentration of cassava modified starch and immersion time on water-holding capacity of chilled meat were investigated by single-factor method. Subsequently, a three-variable and three-level quadratic regression orthogonal rotat- able composite design combined with response surface methodology (RSM) was performed to maximize moisture content and minimize loss rates of drip and storage and two stepwise regression models for moisture content and storage loss rate were built up. The optimized parameters for achieving the best water-holding capacity of chilled meat were as follows: concentration of cassava modified starch 0.30%, concentration of sucrose esters 0.44%, and immersion time 270 s. Key words ：water-holding capacity ；cassava modified starch ；response surface methodology (RSM)；drip loss 中图分类号：TS201.1 文献标识码：A 文章编号：1002-6630(2009)16-0286-04 肌肉保水性又称系水力或持水力，是指当肌肉受到 肉保水性能方面的研究也很多。王兰甜等[3]研究发现海 外力作用( 例如加压、切碎、加热、冷冻、解冻、贮 藻糖、甘油和山梨醇分别与氯化钠复配，能够一定程 存、加工等) 时，保持原有水分与添加水分的能力，表 度上减少或避免冷冻猪肉的失水现象。谢华等[4]研究了 现为在外力作用下从肌肉蛋白质系统释放出的液体量[1] 。 恒温和温度波动条件下里脊肉的出水率。木薯变性淀 作为评价肉品质量最重要的指标之一，肌肉保水性不仅