食品与发酵工业2011，Vol.37Issue(12)：183-188,6.
pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响
Effect of pH,Sodium Chloride Concentration and Heating Temperature on Textural Properties of Pork Homogenate Gelation
摘要
Abstract
Quadratic general rotary design was adopted to study effects of pH value,sodium chloride concentration and heating temperature on heat-induced gelation texture properties of pork homogenate from hind leg.The results showed that different treatments had influence on the characteristics of gels.Under different heating temperature,the effects of pH value and sodium chloride concentration on hardness,springiness,cohesiveness,gumminess and chewiness of gelation were consistent and interactive.When the pH value was lower,the hardness,springiness,cohesiveness,gumminess and chewiness of gelation were increased as sodium chloride concentration increased;when the pH was higher,the effect of sodium chloride concentration on the hardness,springiness and gumminess of gelation was less,but cohesiveness was increased with the increasing sodium chloride concentration.Simultaneously,with the heating temperature increased,the hardness and gumminess of gelation were increased,cohesiveness and chewiness were decreased and springiness was little changed.关键词
猪肉/热诱导凝胶/质构特性Key words
pork/heat-induced gelation/texture properties分类
轻工纺织引用本文复制引用
王祎娟,余小领,李学斌,马汉军,段虎,潘润淑,马精艳..pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响[J].食品与发酵工业,2011,37(12):183-188,6.基金项目
河南科技学院大学生课外科技活动创新基金项目 （）
河南省高校科技创新人才支持计划项目 （）
