摘要
为探讨超高压处理对法兰克福香肠理化及感官品质的影响,采用200MPa(5、10min),400MPa(5、10min)和600MPa(5、10min)对真空包装法兰克福香肠进行二次杀菌处理。连续监测样品冷藏过程中pH值、挥发性盐基氮(TVB-N)、脂肪氧化(TBA-RS)、质构、色泽和感官品质的变化。结果表明:超高压处理可以减缓法兰克福香肠保藏过程中pH值的降低,挥发性盐基氮的生成,但会增加脂肪氧化程度;另外会提高亮度,降低红度;降低硬度,增加内聚力;延缓感官品质的下降。
This study was aimed to evaluate the effect of ultra high hydrostatic pressure treatment on physiochemical properties and sensory quality of Frankfurter sausages. Vacuum packaged samples were sterilized at various conditions of ultra high pressure： 200, 400 MPa and 600 MPa （for 5 or 10 min at each pressure）. Variations in pH, TVB-N, TBARS, texture properties, color parameters, and sensory quality were regularly measured during cold storage of Frankfurter sausages. The results showed that ultra high hydrostatic pressure treatment delayed the decline of pH and the formation of TVB-N, but aggravated lipid oxidation. In addition, ultra high hydrostatic pressure treatment resulted in an increase in the brightness and cohesiveness of Frankfurter sausages and a decrease in the redness and hardness. As a result, it can be concluded that ultra high hydrostatic pressure treatment can delay quality deterioration of Frankfurter sausages.
出处
《肉类研究》
2012年第8期1-5,共5页
Meat Research
基金
农业部公益性行业(农业)科研专项(200903012)
国家"863"计划项目(2011AA100805)
关键词
超高压
真空包装
法兰克福香肠
理化
感官
high hydrostaticpressure
vacuum-packed
frankfurter
physiochemical
sensory
