pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响

Effect of pH,Sodium Chloride Concentration and Heating Temperature on Textural Properties of Pork Homogenate Gelation

采用二次通用旋转试验设计,研究了pH值、NaCl浓度和加热温度对猪后腿肉匀浆物热诱导凝胶质构特性的影响。结果表明:不同处理条件对凝胶质构特性的影响存在差异。不同加热温度下,pH值和NaCl浓度对凝胶硬度、弹性、内聚性、胶粘性和咀嚼性影响的总体趋势一致且两者存在明显的交互作用。pH值较低时,随着NaCl浓度的增加,凝胶的硬度、弹性、内聚性、胶粘性和咀嚼性均增大;pH值较高时,NaCl浓度对凝胶硬度、弹性和胶粘性影响较小,内聚性随着NaCl浓度增加而降低。同时,随着加热温度的升高,凝胶的硬度和胶粘性增大,内聚性和咀嚼性减小,而凝胶弹性变化较小。

Quadratic general rotary design was adopted to study effects of pH value,sodium chloride concentration and heating temperature on heat-induced gelation texture properties of pork homogenate from hind leg.The results showed that different treatments had influence on the characteristics of gels.Under different heating temperature,the effects of pH value and sodium chloride concentration on hardness,springiness,cohesiveness,gumminess and chewiness of gelation were consistent and interactive.When the pH value was lower,the hardness,springiness,cohesiveness,gumminess and chewiness of gelation were increased as sodium chloride concentration increased;when the pH was higher,the effect of sodium chloride concentration on the hardness,springiness and gumminess of gelation was less,but cohesiveness was increased with the increasing sodium chloride concentration.Simultaneously,with the heating temperature increased,the hardness and gumminess of gelation were increased,cohesiveness and chewiness were decreased and springiness was little changed.