高压静电场冻融处理对肉糜品质的影响
Effect of High Static-electric Voltage Field on Minced Pork Quality during Freezing and Thawing Process
姚薇 1王标 1马玲 1杨华1
作者信息
- 1. 山西农业大学食品科学与工程学院,山西太谷030801
- 折叠
摘要
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).
Abstract
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).
关键词
高压电场/冷冻/肉糜Key words
high voltage electric field/freezing/minced引用本文复制引用
出版年
2016
NETL
NSTL
维普
万方数据