高压处理对鸡肉丸品质的影响

Effects of High Pressure Treatment on Quality of Chicken Meatballs

以鸡肉丸为原料,研究不同压力水平的高压处理对其品质的影响。结果表明:高压处理后的鸡肉丸,低于300MPa时pH值的增加速度较快,高于300MPa时增加速度趋于平缓;低于300MPa时,TBA值的增加趋于平缓,高于300MPa时,TBA值显著增加;随着压力的增加,L*值的增加并不显著;随着压力的增大,硬度呈逐渐增加的趋势,当压力达到400MPa时,增加趋于平缓;弹性则先增加后下降,300MPa时达到最大值;感官评分的结果也表明高压处理可以提高鸡肉丸的品质。

The effects of high-pressure treatment for 10 min at room temperature on quality of chicken meatballs were investigated. Results indicated that pH of chicken meatballs exhibited a quick increase at pressures less than 300 MPa and then tend to be stable at pressures higher than 300 MPa; in contrast, 2-thiobarbituric acid （TBA） value showed a slow increase at pressures less than 300 MPa and a rapid increase at 300--400 MPa. Meanwhile, color （L＊ value） increase could also be resulted from high-pressure treatments; however, it was not significant under various high-pressure levels. In addition, hardness revealed a quick increase upon to 400 MPa and elasticity exhibited an initial increase with its maximum peak at 300 MPa and a final decrease. Moreover, sensory evaluation also suggested quality improvement of chicken meatballs due to high-pressure treatments.