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1、現(xiàn)代食品科技ModernFoodScienceandTechnology2014，Voi．30,No．4高壓處理對(duì)碎牛肉重組特性的影響馬漢軍，董建國(guó)，馬瑞芬，趙永紅，白騰輝，韓延安(河南科技學(xué)院食品學(xué)院，河南新鄉(xiāng)453003)摘要：為提高低值碎牛肉的利用率，改善其重組特性，將碎牛肉制成牛肉腸經(jīng)高壓處理，對(duì)其蒸煮損失率、非壓出水分、保水性、黏結(jié)性和微觀(guān)結(jié)構(gòu)進(jìn)行研究。通過(guò)單因素試驗(yàn)得出：碎牛肉的蒸煮損失率隨著壓力的增大、保壓時(shí)間的延長(zhǎng)和保壓溫度的增加均呈先降后升趨勢(shì)，非壓出水分、保水性和黏結(jié)性呈先升后降趨勢(shì)，并都在400MPa，15min，20℃附近
2、i到最佳值；通過(guò)響應(yīng)面(SEM)法分別得到高壓改善碎牛肉蒸煮損失率(500MPa，25min，35℃)、非壓出水分(431MPa，15℃，18．6min)、保抽洼(500MPa，25min，35℃)和黏結(jié)性(383IVIPa，35℃，25min)的最適處理?xiàng)l件，并對(duì)其四項(xiàng)指標(biāo)綜合考慮進(jìn)行最優(yōu)化求解，求得高壓提高碎牛肉重組特性的最佳處理?xiàng)l件為469MPa35℃25min；經(jīng)研究發(fā)現(xiàn)，該條件下處理后的碎牛肉各項(xiàng)指標(biāo)明顯優(yōu)于對(duì)照紐，目微覡．結(jié)構(gòu)也更加規(guī)則有序。由此可知：適當(dāng)?shù)母邏禾幚砜梢杂行Ц纳扑榕Ｈ獾闹亟M特性，具有較好的應(yīng)用前景。關(guān)鍵詞：碎牛肉；高壓
3、；響應(yīng)面；保水性；黏結(jié)性；微觀(guān)結(jié)構(gòu)文章篇號(hào)：1673．9078(2014)4．189．195Efiects0fHighPressureTreatment0ntheRestructuredProperties0fMincedBeefMAHan-jun，DONGJian-guo，MARui-fen，ZHAOYong-hong,BAITeng-hu~HANYan—an(SchoolofFoodScience，HenanInstituteofScienceandTechnology,Xinxiang453003，China)Abstract：Inorde
4、rtoimprovetherestructuredpropertiesandmakefulluseoflow-valuemincedbeef,theefectsofhighpressuretreatmentoncookingloss，non-expressiblewater,water-holdingcapacity,cohesivenessandmicrostructurebeefsausagemadeofmincedbeefwereinvestigated．Thesinglefactortestshowedthat：withthepressu
5、re，temperatureandtimeincm~ing，cookinglossfirstdecreasedandthenincmase~whilenon-expressiblewater,water-holdingcapacityandcohesivenessfirstincreasedandthendecreased．Theoptimumpropertieswereachievedundertreatmentconditionsofabout400MPa,20℃and15min．Basedontheresponsesurfaceanalys
6、is．theoptimumconditionsforcookinglossandwater-holdingcapacityofmincedbeefweredeterminedas500MPa,25min，and35℃．Theoptimumconditionsfornon-expressiblewaterandcohesivenessweredeterminedas431MPa，15℃，l8．6minand3831VIPa，35℃，25min，respectively．Basedontheaboveanalysis，theoptimumcondit
7、ionsforimprovingtherestructuredpropertiesofmincedbeefweresetat469MPa,35℃，25min．Undertheseconditions．themajorindexesoftheobtainedproductcouldbesignificantlyimproved,andthemicrostructureWasmoreregular．Inbrief,llighpress~etreatmentWasapromisingtechnologysinceitcouldimprovetheres
8、tructuredpropertiesofmincedbeef．Keywords：mincedbeef；highpressure；res
