应用超高压技术改善降脂乳化肠的滴水损失

研究超高压处理(超高压作用压力和超高压作用时间)对降脂乳化肠滴水损失的改善作用。对不同脂肪质量分数、不同超高压作用压力及不同超高压作用时间的乳化肠进行单因素实验,利用滴水损失的测定方法来评定样品发生的品质变化。再采用响应面分析法优化乳化肠脂肪质量分数(15%,20%,25%)、超高压作用压力(150,200,250MPa)和超高压作用时间(5,6,7min)的工艺参数,建立工艺参数与滴水损失的二元回归方程。以超高压作用压力、超高压作用时间和脂肪质量分数为自变量,分别以滴水损失为响应得到的二元回归模型拟合度高,脂肪质量分数、超高压作用压力和超高压作用时间的交互作用对乳化肠的滴水损失影响显著(p<0.05)。新型超高压降脂乳化肠的最佳工艺条件为超高压作用压力198.47MPa,超高压处理时间5.92min,脂肪质量分数20.51%。与未经超高压处理的脂肪质量分数较高的对照组相比,经超高压处理的降脂乳化肠的滴水损失降低了9.71%。研究结果可为低脂肉制品的开发提供参考。

Ultra-high Pressure Processing Could Be Used to Alter Properties of Emulsion-type Sausages with Reduced-fat

Effects of high pressure processing (HPP), including high pressure and high pressure treatment time, on the drip loss of sausages with reduced-fat were investigated. Analysis of variance (ANOVA) was performed to evaluate the effect of fat content, high pressure and high pressure treatment time on drip loss of emulsion-type sausages. And then a three-factor-three-level Box-Behnken design was adopted to study the simultaneous effects of one compositional variable (15%, 20% and 25% fat content) and two processing variables (150,0 and 250MPa high pressure, along with 5,6 and 7min high pressure treatment time) on drip loss of emulsion-type sausages. Also, the potential interactive and quadratic effects between these variables and drip loss were evaluated in this study. The adequacy of the model equation for predicting the optimum response values was effectively verified. And the interaction effects of fat content, high pressure treatment and high pressure treatment time on drip loss were significant. The results showed that the processing conditions for an optimum gel setting were found at high pressure of 198.47MPa,pressure treatment time of 5.92min,and fat content of 20.51%, and the sausages reduced their drip loss of 9.71%, compared with the control samples. The newly designed process can serve the meat industry to develop reduced-fat sausage using optimum high pressure conditions.