Combined effects of pressure and thermal treatment on pork color
-
摘要: 为研究不同温度(20~60℃)下不同压力(200~500MPa)处理10~20min对猪肉色泽的影响,以猪背最长肌为原料,以肉色参数红度(a*)、黄度(b*)、亮度(L*)和总色差(△E)为指标,在预备实验基础上采用响应面法分析。结果表明:对L*值、b*值、△E而言,压力是影响它们的最显著因素,而温度是影响a*值的最显著因素;其中压力和温度对肉色参数a*值、△E的影响均有显著(p<0.05)交互作用,且影响a*值的临界压力随温度的升高呈线性下降趋势,影响△E的临界压力随温度的升高呈线性上升趋势;压力和保压时间肉色参数△E有显著(p<0.05)交互作用,影响△E的临界压力随保压时间的延长呈线性下降趋势。因此,在猪肉压力处理过程中,将处理条件控制在压力为350MPa,温度为40℃,保压时间为15min左右时,能够较好地保持色泽。Abstract: In order to study the effect of different test conditions (200500MPa, 1020min and 2060℃) on the color of pork, the longissimus muscles were used. It was the color parameters redness (a*) , yellowness (b*) , lightness (L*) and total color difference (△E) were studied. Response surface method (RSM) was applied on the basis on the analysis of the pre-experimental results. The results of RSM showed that pressure was the most significant factor for the value of b*, L*, △E, while temperature was the most significant factor for the value of a*. Pressure and temperature had significant ( p <0.05) interactive on the value of a* and △E. Elevating temperature could significantly and linearly decrease the treating pressures influencing the value of a*. While the critical pressures influencing the value of △E linearly rised with temperature increasing. Pressure and holding times had significant ( p < 0. 05) interactive on the value of △E. And extending holding times could significantly and linearly decrease the treating pressures influencing the value of △E. As a conclusion, in the conditions of pressure 350 MPa, temperature 40℃, holding time 15 min, which could not cause significantly change in color of meat.
-
Keywords:
- high pressure /
- thermal treatment /
- porks /
- color
-
[1] 靳烨, 南庆贤.高压技术在食品加工中应用的发展[J].肉类研究, 1997 (4) :15-17. [2] Mac Farlane J J.Pre-rigor pressurization of muscle:Effects on p H, shear value and taste panel assessment[J].Journal of Food Science, 1973, 38:294-298.
[3] Mac Farlane J J, Morton D J.Effects of pressure treatment on the ultrastructure of striated muscle[J].Meat Science, 1978 (2) :281-288.
[4] Orlien V, Hansen E, Skibsted L H.Lipid oxidation in high pressure processed chicken breast muscle during chill storage:critical working pressure in relation to oxidation mechanism[J].European Food Research and Technology, 2000, 211:99-104.
[5] Yechuan Huang, Zhifei He, Hongjun Li, et al.Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork[J].Meat Science, 2012, 91:137-141.
[6] Angsupanich K, Ledward D A.High pressure treatment effects on cod (Gadus morhua) muscle[J].Food Chemistry, 1998, 63 (1) :39-50.
[7] Ma H J, Ledward D A, Zamri A I, et al.Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle[J].Food Chemistry, 2007, 104 (4) :1575-1579.
[8] 孙新生, 韩衍青, 徐幸莲, 等.超高压处理对烟熏火腿色泽、游离脂肪酸及脂肪氧化指标的影响[J].食品工业科技, 2011, 32 (7) :122-125. [9] Cruz-Romeroa M C, Kerrya J P, Kelly A L.Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas) [J].Innovative Food Science&Emerging Technologies, 2008, 9 (1) :54-61.
[10] Goutefongea R, Rampon V, Nicolas N, et al.Meat color changes under high pressure treatment[J]In:American Meat Science Association, 1995, 41 (2) :384-385.
[11] S Junga, M Ghoula, M de Lamballerie-Antonb.Influence of high pressure on the color and microbial quality of beef meat[J].Lebensm-Wiss u-Technol, 2003, 36:625-631.
[12] Dileep A Omana, Graham Plastow, Mirko Betti.Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use ofβ-glucan as a partial salt replacer[J].Innovative Food Science and Emerging Technologies, 2011 (12) :244-254.
[13] 蒋晓玲, 赵晓枫, 郭晓令, 等.色差仪光源参数对猪肉肉色测定结果的影响[J].浙江农业大学, 2008, 4:489-492. [14] 张苏江, 单安山.猪肉品质的评价指标及其影响因素[J].中国饲料, 2007 (13) :30-32. [15] 伍平中, 杨育华, 黄小燕, 等.颜色在猪肉品质评价中的应用[J].食品科学, 2011, 22 (4) :28. [16] Sara Sharifzadeha, Line H Clemmensena, Claus Borggaardb, et al.Supervised feature selection for linear and non-linear regression of L*a*b*color from multispectral images of meat[J].Engineering Applications of Artificial Intelligence, 2014, 27:211-227.
[17] 陈银基.不同影响因素条件下牛肉脂肪酸组成变化研究[D].南京:南京农业大学, 2007. [18] Yagiz Y, Kristinsson H G.Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon[J].Food Chemistry, 2009, 116:828-835.
[19] 刘改英, 潘道东, 郭宇星.响应面法优化复合蛋白酶水解鸡肉蛋白工艺研究[J].食品科学, 2010, 31 (20) :208-214. [20] 靳国锋.干腌培根加工过程中脂质氧化调控机制研究[D].南京:南京农业大学, 2011. [21] H N Sin, S Yusof.Optimization of hot water extraction for sapodilla juice using response surface methodology[J].Journal of Food Engineering, 2006, 74:352-358.
[22] Muralidhar R V, Chirurnamila R R, Marchant R, et al.A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources[J].Biochemical Engineering Journal, 2001, 9 (1) :17-23.
[23] Mussa D M.High pressure processing of milk and muscle foods:evaluation of process kinetics, safety and quality changes[D].Canada:Mc Gill University, 1999.
[24] Christiane Pakula, Rainer Stamminger.Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time[J].Meat Science, 2012, 90:721-727.
[25] 李斌, 高海燕, 刘勤华, 等.高压处理对牛肉理化特性的影响[J].实验研究, 2009 (9) :74-78. [26] Carlez A, Veciana-Nogues T, Cheftel J C.Changes in colour and myoglobin of minced beef meat due to high pressure processing[J].LWT-Food Science and Technology, 1995, 28 (5) :528-538.
[27] Shigehisa T, Ohmori T, Saito A, et al.Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products[J].International Journal of Food Microbiology, 1991, 12:207-216.
[28] Tornberg E.Effects of heat on meat proteins-Implications on structure and quality of meat products[J].Meat Science, 2005, 70:493-508.
计量
- 文章访问数: 110
- HTML全文浏览量: 11
- PDF下载量: 186
下载:
