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。
In order to study the effect of different test conditions（200~500MPa,10~20min and 20~60℃） 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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第2期85-89,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31271892)
西南科技大学博士基金(12zx7110)
关键词
高压
热处理
猪肉
色泽
high pressure
thermal treatment
porks
color
