超高压对低盐海藻鸡肉糜品质的影响

doi:10.7506/spkx1002-6630-201819016

食品科学 ›› 2018, Vol. 39 ›› Issue (19): 96-102.doi: 10.7506/spkx1002-6630-201819016

超高压对低盐海藻鸡肉糜品质的影响

黄群1,2，王希希1，艾明艳3，郑宝东1,*，安凤平1，许正金2，傅凌韵2

1.福建农林大学食品科学学院，福建福州 350001；2.福建正大食品有限公司，福建龙岩 364000；3.塔里木大学生命科学学院，新疆阿拉尔 843300

出版日期:2018-10-15 发布日期:2018-10-24
基金资助:
国家自然科学基金地区科学基金项目（31760465）

Effect of High Pressure Processing on the Quality of Low-Salt Chicken Breast Batters Added with Seaweed

HUANG Qun1,2, WANG Xixi1, AI Mingyan3, ZHENG Baodong1,*, AN Fengping1, XU Zhengjin2, FU Lingyun2

1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350001, China; 2. Fu Jian Chia Tai Food Co. Ltd., Longyan 364000, China; 3. School of Life Science, Tarim University, Alar 843300, China

Online:2018-10-15 Published:2018-10-24

摘要/Abstract

摘要： 为探究超高压对低盐海藻鸡胸肉糜的影响，考察了不同压力（0.1～500 MPa/10 min）和保压时间（0～25 min/300 MPa）时肉糜的色泽、盐溶蛋白溶解度、蒸煮损失率、持水性、冻融损失率、质构以及流变特性的变化规律。结果表明：随着压力的升高，肉糜亮度（L*）和白度（W）先降低后增加，在200 MPa时最低，红度（a*）逐渐上升；100～300 MPa超高压处理对盐溶蛋白溶解度无显著影响（P＞0.05），压力大于300 MPa 时盐溶蛋白溶解度显著降低（P＜0.05）；蒸煮损失率和冻融损失率随压力的升高呈先降低后增加趋势，在压力为300 MPa时达到最低值；与0.1 MPa处理组相比，100～500 MPa压力处理使肉糜持水性显著升高（P＜0.05）；硬度和弹性随着压力的增加先升高后降低，在200～300 MPa时达最大值，200、300 MPa处理组间无显著差异（P＞0.05）；与0.1 MPa处理组相比，超高压处理能够改善海藻鸡胸肉糜的储能模量（G’）和相位角正切值（tan δ）。保压时间对低盐海藻鸡胸肉糜色泽、盐溶蛋白溶解度、蒸煮损失率无显著影响（P＞0.05）；随着保压时间的延长，肉糜的持水性、G’、tan δ值和质构得到改善，但保压时间过长（25 min）可破坏肉糜的硬度和弹性。本研究表明超高压处理能够改善低盐海藻鸡胸肉糜的品质，为新型肉制品的开发提供了理论依据。

关键词: 鸡胸肉糜, 低盐, 海藻, 超高压处理, 肉糜品质

Abstract: In order to explore the effect of high pressure processing (HPP) on the quality of chicken breast batters added with seaweed, such indicators as color, salt-soluble proteins (SSP), cooking loss, water holding capacity, freeze-thaw stability, texture characteristics and rheological properties were studied as a function of pressure level (0.1–500 MPa for 10 min) and holding time (0–25 min at 300 MPa). The results showed that lightness (L*) and whiteness (W) values of low-salt Eucheuma spinosum supplemented chicken batters (LESCB) decreased with pressure up to 200 MPa and then increased. a* value increased gradually with increasing pressure. Pressure in the range of 100 to 300 MPa had no significant influence on SSP (P > 0.05), while SSP decreased significantly with a pressure higher than 300 MPa (P < 0.05). Cooking loss and freeze-thaw loss increased initially and then decreased with pressure up to 300 MPa. Pressure in the range of 100 to 500 MPa improved water-holding capacity significantly compared with low pressure treatment (0.1 MPa) (P < 0.05). Hardness and springiness increased firstly with pressure up to 200–300 MPa and then decreased, and no significant differences were noticed between the 200 and 300 MPa treatment groups (P > 0.05). Compared with the control group (0.1 MPa), HPP could improve the storage modulus (G’) and phase angle (tan δ) of LESCB. The pressure holding time had no significant effect on color, SSP or cooking loss (P > 0.05). Water-holding capacity, G’, tan δ and textural properties were improved with increasing pressure holding time. Hardness and springiness were destroyed when the holding time was prolonged to 25 min. In conclusion, HPP can improve the quality of low-salt chicken batters added with seaweed.

Key words: chicken breast batter, low-salt, seaweed, high pressure processing, batter quality

中图分类号:

TS251.1

黄群，王希希，艾明艳，郑宝东，安凤平，许正金，傅凌韵. 超高压对低盐海藻鸡肉糜品质的影响[J]. 食品科学, 2018, 39(19): 96-102.

HUANG Qun, WANG Xixi, AI Mingyan, ZHENG Baodong, AN Fengping, XU Zhengjin, FU Lingyun. Effect of High Pressure Processing on the Quality of Low-Salt Chicken Breast Batters Added with Seaweed[J]. FOOD SCIENCE, 2018, 39(19): 96-102.

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超高压对低盐海藻鸡肉糜品质的影响

Effect of High Pressure Processing on the Quality of Low-Salt Chicken Breast Batters Added with Seaweed

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