肉类研究Issue(10)：6-9,4.
二次杀菌时间对猪肉糜持水性的影响
Effect of Secondary Sterilization Time on the Water-Holding Capacity of Minced Pork
摘要
Abstract
The effect of secondary sterilization time (0, 5, 10, 15, 20 and 25 min at 85℃) on the water-holding capacity of pork meat batters was investigated by measuring the cooking loss, texture properties and spin-spin relaxation time. The minced pork was kept in a thermostatically controlled water bath maintained at 75℃ for 20 min and then at 85℃for different lengths of time. Results indicated that the secondary heating led to a significant increase in cooking loss (P<0.05), a significant reduction in texture properties when the heating time exceeded 15 min and in the relative amount of immobilized water (P<0.05), and a significant increase in the relative amount of free water (P<0.05). Therefore we concluded that secondary sterilization time can affect the water and oil holding capacities of minced meat products, thus influencing their texture properties.关键词
猪肉糜/二次杀菌/持水性/低场核磁共振Key words
minced pork/secondary sterilization/water-holding capacity/low-field nuclear magnetic resonance (LF-NMR)分类
轻工纺织引用本文复制引用
邓亚敏,吴美玲,邵俊花,刘登勇,宋立..二次杀菌时间对猪肉糜持水性的影响[J].肉类研究,2014,(10):6-9,4.基金项目
国家自然科学基金青年科学基金项目（31301510）；“十二五”国家科技支撑计划项目 （）
