冷却方式和NaCl浓度对猪肉匀浆物凝胶特性的影响

Effect of cooling methods and NaCl concentration on gel properties of pork homogenate

中文关键词:  冷鲜肉  冷却方式  NaCl浓度  凝胶特性

英文关键词:fresh meat  cooling method  NaCl concentration  gel properties

中文摘要:

      目的 研究3种冷却方式和不同NaCl浓度对冷鲜猪肉匀浆物凝胶特性的影响。方法 以冷鲜猪肉为原料, 分析测定不同冷却方式和NaCl浓度对猪肉匀浆物蛋白质溶解度、凝胶脱水率, 凝胶持水力、凝胶强度和凝胶硬度的影响。结果 NaCl浓度为0.42 mol/L时, 常规冷却的猪肉匀浆物蛋白质溶解度为18.25 mg/mL、凝胶持水力为49.66%、凝胶强度为40.65 g、硬度为52.38 g, 均大于快速冷却和浸没冷却; NaCl浓度为0.60 mol/L时, 快速冷却的猪肉匀浆物蛋白质溶解度为20.74 mg/mL、凝胶强度72.27 g、凝胶持水力为74.02%, 均大于常规冷却和浸没冷却。结论 在较高的NaCl浓度(0.60 mol/L)下, 快速冷却的猪肉匀浆物凝胶特性相对较好; 在较低的NaCl浓度(0.42 mol/L)下, 常规冷却的猪肉匀浆物凝胶特性相对较好

英文摘要:

      Objective To explore the influence of cooling methods and different NaCl concentrations on the gel properties of cooled pork homogenates. Methods Using chilled pork as raw material, the effects of different cooling methods and NaCl concentration on the protein solubility, gel dehydration rate, gel water holding capacity, gel strength and gel hardness of pork homogenate were determined. Results When the concentration of NaCl was 0.42 mol/L, the protein solubility of conventionally chilled pork homogenate was 18.25 mg/mL, the gel water holding capacity was 49.66%, the gel strength was 40.65 g, and the hardness was 52.38 g, which was greater than rapid cooling and immersion cooling. When the concentration of NaCl was 0.60 mol/L, the protein solubility of the rapidly chilled pork homogenate was 20.74 mg/mL, the gel strength was 72.27 g, the gel water holding capacity was 74.02%, which was greater than conventional cooling and immersion cooling. Conclusion At higher NaCl concentrations (0.60 mol/L), the gel properties of the rapidly cooling pork homogenate are relatively good; At lower NaCl concentration (0.42 mol/L), the gel properties of the conventionally cooling pork homogenate are relatively good.