摘要
本文主要研究以冷却猪肉和冷冻猪肉加工乳化香肠后色差、蒸煮损失、质构等品质的差异,并采用低场核磁共振技术,分析冷却猪肉和冷冻猪肉香肠中水分分布和水分迁移的特征,得到冷却猪肉和冷冻猪肉两种原料来源对香肠保水性的影响。与冷冻猪肉香肠相比,冷却猪肉香肠有较高的L*值、硬度、弹性、内聚性和咀嚼性等,有较低的a*值、b*值和蒸煮损失。低场核磁共振结果表明:冷却猪肉香肠中T22弛豫时间较短,T21的峰比例增加,而T22的峰比例降低,说明可移动水的比例增加。综上,使用冷却猪肉加工乳化香肠能够提高保水性和产品品质。
In this paper,the effect of color,cooking loss and texture of sausages produced by chilled or frozen pork meat were studies. The used of the LF-NMR to analysis water distribution and migration characteristics of the sausages,to analysis the effect on water holding capacity of sausages by either chilled pork meat or frozen pork meat. Compared with sausage by frozen pork meat,the sausage by chilled pork meat had higher L＊-value,hardness,springiness,cohesiveness and chewiness,and lower a＊-value,b＊-value and cooking loss.The results of LF-NMR showed that the relax time of T22 was shorter in the sausage by chilled pork meat,the peak ration of T21 was increasing and T22 was decreasing,indicated that the proportion of the entrapped water increased.The result showed that the use of chilled pork meat to produced sausage could improve the water holding capacity and quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第24期142-144,150,共4页
Science and Technology of Food Industry
基金
河南省高等学校重点科研项目(15A550013)
国家级大学生创新创业训练计划项目(201310467009)
河南科技学院博士启动基金(205010615001)
关键词
冷却猪肉
冷冻猪肉
质构
低场核磁共振
品质
chilled pork meat
frozen pork meat
texture
low field nuclear magnetic resonance
quality
作者简介
李斌（1981-），男，硕士，讲师，研究方向：畜产品加工与质量控制，E—mail：later@126．com
