高压处理对猪肉丸品质的影响

Effect of High-pressure Treatment on Quality of Pork Meatballs

采用单因素试验研究不同压力(100～500MPa)处理对熟制猪肉丸品质的影响。结果表明,随着压力的增大,猪肉丸的水分含量显著下降,pH值和弹性显著增加,L*值在300MPa时达到最大值,而后又有所下降,TBARS值在400MPa时达到最大值,达到500MPa时,又有稍微下降,当压力低于300MPa时,硬度随着压力的增加而降低,当压力高于300MPa时,又呈上升趋势。感官评分结果表明,在压力水平为200～400MPa的范围内,高压处理对猪肉丸的色泽和滋味气味的影响不大,但可以明显改善口感。

Effect of high-pressure treatment on quality of pork meatballs was investigated. Results indicated that a significant decrease for water content and increase for pH and elasticity were observed in pork meatballs as the increase of high pressure. L＊ and TBARS values reached the highest at the pressure of 300 MPa and 400 MPa, respectively. In contrast, hardness of pork meatballs exhibited a decrease as the increase of high pressure below 300 MPa; while an increase as the increase of high pressure above 300 MPa. An enhanced sensory evaluation was achieved through high-pressure treatment in the range of 200-400 MPa.