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高压静电场冻融处理对肉糜品质的影响

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在肉糜冻结和解冻过程中施加高压静电场,通过测定高压静电处理后肉糜的汁液流失率、蒸煮损失率、pH值和色差来研究高压静电在肉糜冻融过程中产生的影响.结果表明,解冻过程中施加150 kV/min电场会降低肉糜18.71％的汁液流失率,在冻结和解冻过程中均施加高压静电场会使肉糜的色泽更好;高压电场处理对肉糜的pH值和蒸煮损失率没有显著差异(p＞0.05).
Effect of High Static-electric Voltage Field on Minced Pork Quality during Freezing and Thawing Process
Minced pork are treated with high voltage electric field on the freezing processing and thawing processing.Drip loss,cooking loss,pH and color are measured to evaluate the effect of high voltage electric field for the minced on the freezing processing and thawing processing.It is proved that 150 kV/m of the electric field had some influences on the drip loss areas and color but few effect on pH and cooking loss areas (p＞0.05).

high voltage electric fieldfreezingminced

姚薇、王标、马玲、杨华

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山西农业大学食品科学与工程学院,山西太谷030801

高压电场 冷冻 肉糜

2016

10.16693/j.cnki.1671-9646(X).2016.02.005

农产品加工·综合刊
山西省农机化研究院 山西省农产品加工装备技术管理站 山西省农业产业化协会

农产品加工·综合刊

影响因子：0.515
ISSN：1671-9646
年,卷(期)：2016.(2)
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