食用肉类黏弹性检测研究进展

Research progress on viscoelasticity detection of edible meat

中文关键词:  食用肉类  黏弹性  感官特性  流变学

英文关键词:edible meat  viscoelasticity  organoleptic properties  rheology

中文摘要:

      肉类是人们生活中不可或缺的食物来源, 为人们提供丰富的营养。肉类的物理特性直接相关于其自身的感官特性, 如硬度和韧度等。食品流变学的知识可以表征出这些特性。一般认为, 食品的力学特性是感官检测评价法的主要内容, 新鲜度和嫩度是肉类及肉制品的重要评价指标之一。食用肉类的黏弹性与新鲜度密切相关, 对于弹性与新鲜度的定量关系的研究具有重要的理论意义和实践价值。本文综述了国内外学者利用质构仪、流变仪、万能试验机等对食用肉类进行的应力松弛试验、蠕变实验等试验以及得到的相应结果, 为食用肉类黏弹性检测研究提供了一定的理论基础, 并对其研究前景进行了展望。

英文摘要:

      Meat is a kind of food sources and it is indispensable in people's lives, providing us with a wealth of nutrition. Physical characteristics of meat are directly related to its own organoleptic properties, such as hardness and toughness, etc. Knowledge of food rheology can characterize these properties. Generally it is believed that the mechanical characteristics of the food are the main content of the sensory evaluation method of detection. Freshness and tenderness are important indexes of meat and meat products. Edible meat’s viscoelasticity is closely related to the freshness, the study of the quantitative relationship between elasticity and freshness has important theoretical and practical significance. This paper summarized the experiments of stress relaxation, creep, etc of edible meat which were conducted with texture analyzer, rheometer, universal testing machine, etc at home and abroad. The paper provides a theoretical basis for detection of edible meat’s viscoelasticity, and prospects its research prospects.