高压处理对碎牛肉重组特性的影响

Effects of High Pressure Treatment on the Restructured Properties of Minced Beef

为提高低值碎牛肉的利用率,改善其重组特性,将碎牛肉制成牛肉肠经高压处理,对其蒸煮损失率、非压出水分、保水性、黏结性和微观结构进行研究。通过单因素试验得出:碎牛肉的蒸煮损失率随着压力的增大、保压时间的延长和保压温度的增加均呈先降后升趋势,非压出水分、保水性和黏结性呈先升后降趋势,并都在400 MPa,15 min,20℃附近达到最佳值;通过响应面(SEM)法分别得到高压改善碎牛肉蒸煮损失率(500 MPa,25 min,35℃)、非压出水分(431 MPa,15℃,18.6 min)、保水性(500 MPa,25 min,35℃)和黏结性(383 MPa,35℃,25 min)的最适处理条件,并对其四项指标综合考虑进行最优化求解,求得高压提高碎牛肉重组特性的最佳处理条件为469 MPa、35℃、25 min;经研究发现,该条件下处理后的碎牛肉各项指标明显优于对照组,且微观结构也更加规则有序。由此可知:适当的高压处理可以有效改善碎牛肉的重组特性,具有较好的应用前景。

In order to improve the restructured properties and make full use of low-value minced beef, the effects of high pressure treatment on cooking loss, non-expressible water, water-holding capacity, cohesiveness and microstructure beef sausage made of minced beef were investigated. The single factor test showed that： with the pressure, temperature and time increasing, cooking loss first decreased and then increased, while non-expressible water, water-holding capacity and cohesiveness first increased and then decreased. The optimum properties were achieved under treatment conditions of about 400 MPa, 20℃ and 15min. Based on the response surface analysis, the optimum conditions for cooking loss and water-holding capacity of minced beef were determined as 500 MPa, 25 min, and 35 ℃. The optimum conditions for non-expressible water and cohesiveness were determined as 431 MPa, 15 ℃, 18.6 min and 383 MPa, 35 ℃, 25 min, respectively. Based on the above analysis, the optimum conditions for improving the restructured properties of minced beef were set at 469 MPa, 35℃, 25 min. Under these conditions, the major indexes of the obtained product could be significantly improved, and the microstructure was more regular. In brief, high pressure treatment was a promising technology since it could improve the restructured properties of minced beef.