摘要
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,对其硬度、弹性、咀嚼性和微观结构进行研究。通过单因素试验得出:牛肉肠的硬度、弹性、咀嚼性受保压温度影响较小,但随着压力水平的增大和保压时间的延长均呈现先升高后下降趋势,并都在300 MPa,15 min附近达到最佳值,且该条件下处理后的牛肉肠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牛肉肠的质构特性和微观结构,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 the beef sausage based on minced beef were investigated with hardness,springness, chewiness and microstructure as the major indexes. The single factor test showed that： the temperature had no significant effect on the texture of beef sausage, but with the pressure increasing and the time prolonging, the hardness, springness and chewiness first increased and then decreased, the optimum properties were achieved at about 300 MPa, 15 min, and under these conditions, the microstructure was more regular. It could be concluded that high pressure treatment was a promising technology since it could improve the texture characteristics and microstructure of beef sausage.
出处
《食品研究与开发》
CAS
北大核心
2016年第7期9-12,共4页
Food Research and Development
基金
农业部公益性行业科研专项(201303083)
河南省高校科技创新团队支持计划资助(13IRTSTHN006)
关键词
牛肉肠
高压
硬度
弹性
咀嚼性
微观结构
beef sausage
high pressure
hardness
springness
chewiness
microstructure
