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当前位置: 首页 > 文章 > 高压处理对鸡肉丸品质的影响 食品科学 2009,30 (19) 128-130
Position: Home > Articles > Effects of High Pressure Treatment on Quality of Chicken Meatballs FOOD SCIENCE 2009,30 (19) 128-130

高压处理对鸡肉丸品质的影响

作  者：
马汉军;周光宏;潘润淑;刘云备;刘勤华
单  位：
河南科技学院食品学院;南京农业大学
关键词：
鸡肉丸;高压处理;品质;感官评价
摘  要：
以鸡肉丸为原料,研究不同压力水平的高压处理对其品质的影响。结果表明:高压处理后的鸡肉丸,低于300MPa时pH值的增加速度较快,高于300MPa时增加速度趋于平缓;低于300MPa时,TBA值的增加趋于平缓,高于300MPa时,TBA值显著增加;随着压力的增加,L*值的增加并不显著;随着压力的增大,硬度呈逐渐增加的趋势,当压力达到400MPa时,增加趋于平缓;弹性则先增加后下降,300MPa时达到最大值;感官评分的结果也表明高压处理可以提高鸡肉丸的品质。
译  名：
Effects of High Pressure Treatment on Quality of Chicken Meatballs
作  者：
MA Han-jun1,ZHOU Guang-hong2,PAN Run-shu1,LIU Yun-bei1,LIU Qin-hua1 (1. College of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China ; 2. National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
high-pressure treatment;chicken meatball;quality;sensory evaluation
摘  要：
The effects of high-pressure treatment for 10 min at room temperature on quality of chicken meatballs were investigated. Results indicated that pH of chicken meatballs exhibited a quick increase at pressures less than 300 MPa and then tend to be stable at pressures higher than 300 MPa; in contrast,2-thiobarbituric acid (TBA) value showed a slow increase at pressures less than 300 MPa and a rapid increase at 300-400 MPa. Meanwhile,color (L* value) increase could also be resulted from high-pressure treatments; however,it was not significant under various high-pressure levels. In addition,hardness revealed a quick increase upon to 400 MPa and elasticity exhibited an initial increase with its maximum peak at 300 MPa and a final decrease. Moreover,sensory evaluation also suggested quality improvement of chicken meatballs due to high-pressure treatments.

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