超高压处理对低脂乳化肠水分分布及微观结构的影响

Effect of High Pressure Processing on the Water State and Microstructure of Low-Fat Emulsion Sausages

以低脂乳化肠为材料,对0.1、100、200、300 MPa处理组进行保水性、低场核磁共振检测和扫描电子显微镜观察,并进行主成分分析,从水分子弛豫特性变化和微观结构角度揭示高压改善低脂乳化肠保水性的原因。结果表明:与对照组相比,压强从100 MPa增大到300 MPa时,结合水和不易流动水比例显著增加,自由水比例显著减少(P<0.05),其中200 MPa处理组水分分布情况最佳;扫描电子显微镜观察结果显示各组低脂乳化肠微观结构存在明显差异,超高压处理显著增加了凝胶结构中孔隙数量和大小;主成分分析表明保水性、微观结构和水分分布密切相关。因此,适当的超高压处理可以改善乳化肠的微观结构,降低凝胶水分分布中自由水含量,提高低脂乳化肠的保水性。

The present study investigated the effect of high pressure processing(HPP)(0.1,100,200,300 MPa)on the water-holding capacity,water distribution and microstructure of low-fat emulsion sausages by low-field nuclear magnetic resonance and scanning electron microscopy.The results revealed that compared with the control group,HPP at increasing pressure from 100 to 300 MPa significantly increased the proportion of bound water and immobilized water and reduced the proportion of free water(P<0.05).The treatment at 200 MPa gave the best water state distribution.In addition,HPP significantly changed the microstructure of emulsion sausages and increased the size and number of cavities in the gel structure.Furthermore,a significant positive correlation was observed between water-holding capacity,water state and microstructure through principal component analysis.In conclusion,HPP can improve the microstructure,reduce the proportion of free water,and improved the water-holding capacity of low-fat emulsion sausages.