高压处理对碎牛肉重组特性的影响

Effects of High Pressure Treatment on the Restructured Properties of Minced Beef

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，对其蒸煮损失率、非压出水分、保水性、黏结性和微观结构进行研究。通过单因素试验得出：碎牛肉的蒸煮损失率随着压力的增大、保压时间的延长和保压温度的增加均呈先降后升趋势，非压出水分、保水性和黏结性呈先升后降趋势，并都在400 MPa，15 min，20 ℃附近达到最佳值；通过响应面（SEM）法分别得到高压改善碎牛肉蒸煮损失率（500 MPa，25 min，35 ℃）、非压出水分（431 MPa，15 ℃，18.6 min）、保水性（500 MPa，25 min，35 ℃）和黏结性（383 MPa，35 ℃，25 min）的最适处理条件，并对其四项指标综合考虑进行最优化求解，求得高压提高碎牛肉重组特性的最佳处理条件为469 MPa、35 ℃、25 min；经研究发现，该条件下处理后的碎牛肉各项指标明显优于对照组，且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碎牛肉的重组特性，具有较好的应用前景。

Abstract:

In order to improve the restructured properties and make full use of low-value minced beef, the effects of high pressure treatment on cooking loss, non-expressible water, water-holding capacity, cohesiveness and microstructure beef sausage made of minced beef were investigated. The single factor test showed that: with the pressure, temperature and time increasing, cooking loss first decreased and then increased, while non-expressible water, water-holding capacity and cohesiveness first increased and then decreased. The optimum properties were achieved under treatment conditions of about 400 MPa, 20 ℃ and 15min. Based on the response surface analysis, the optimum conditions for cooking loss and water-holding capacity of minced beef were determined as 500 MPa, 25 min, and 35 ℃. The optimum conditions for non-expressible water and cohesiveness were determined as 431 MPa, 15 ℃, 18.6 min and 383 MPa, 35 ℃, 25 min, respectively. Based on the above analysis, the optimum conditions for improving the restructured properties of minced beef were set at 469 MPa, 35 ℃, 25 min. Under these conditions, the major indexes of the obtained product could be significantly improved, and the microstructure was more regular. In brief, high pressure treatment was a promising technology since it could improve the restructured properties of minced beef.