中温杀菌对乳化香肠蛋白质变化的影响

Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages

通过检测不同温度下猪肉肌原纤维蛋白的羰基含量、凝胶强度和保水性等热凝胶特性的变化规律,研究中温杀菌对乳化香肠质构特性的影响。结果表明:随着杀菌温度的升高,肌原纤维蛋白凝胶结构破坏程度逐渐增加,产品在低于100℃的杀菌条件下,质构保持良好,高于100℃的杀菌温度对产品的质构破坏明显。因此,100℃的中温杀菌可以良好地保持乳化香肠的质构特性。

The effect of heat treatments at different temperatures（80–120 ℃） on carbonyl content, gel strength and waterholding capacity of pork myofibrillar protein gels was examined as well as the effect of medium-temperature sterilization on texture properties of emulsified sausages. The results showed that with increasing sterilization temperature, the structure of heat-induced pork myofibrillar protein gels was damaged more obviously. The texture of sausages was maintained well during sterilization at a temperature lower than 100 ℃ but was substantially damaged when sterilization temperature was higher than 100 ℃. Therefore, sterilization at medium temperature（100 ℃） can effectively maintain the texture of emulsified sausages, having good application prospects in the meat processing industry.