超声波热处理对真空包装泡椒猪肝质构特性的影响
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摘要
实验探讨超声波热处理对真空包装泡椒猪肝硬度、胶黏性、咀嚼性和弹性等质构特性的影响。结果表明:超声强度在126~162W/m~2、超声时间在15~25 min、热处理温度在60~70℃、真空处理时间在40~60 s、料液比在1:3~1:5(m/V)范围内,超声波热处理对真空包装泡椒猪肝质构特性有较佳的改善作用,且产品质构特性与各工艺参数问有良好的相关性。通过L_(16)(3~5)正交试验证实超声强度、热处理温度、真空处理时间、超声时间是影响真空包装泡椒猪肝质构特性的关键因素;超声强度、热处理温度、真空处理时间对泡椒猪肝质构特性的影响达到极显著水平(P<0.01);超声时间对泡椒猪肝质构的影响达到显著水平(P<0.05);料液比对泡椒猪肝质构影响不显著;最佳工艺参数为:超声强度为144W/m~2、超声时间为15 min、热处理温度为65℃、真空处理时间40 s、料液比1:5(m/V)。
The experiments were conducted to test the effects of combined ultrasonic and heat treatments on texture characteristics such as hardness,adhesiveness,chewmess and cohesiveness of vacuum-packed pig liver with pickled pepper.Results showed that texture characteristics of vacuum-packed pig liver with pickled pepper were significantly improved after combined ultrasonic and heat treatments under the conditions:ultrasonic intensity of 126-162 W/m~2,ultrasonication time of 15-25 mm,heat treatment temperature of 60-70 ℃,vacuum treatment time of 40-60 s,and a solid-to-liquid ratio of1:3-1:5(m/V).Good correlation was found between texture characteristics and processing parameters.Using an L_(16)(3~5)orthogonal array design,it was found that ultrasonic intensity,ultrasomcation time,heating temperature,and vacuum treatment time were identified as key factors that affect texture characteristics.The effects of ultrasonic intensity,heating temperature and vacuum treatment time on texture characteristics were extremely significant(P < 0.01),the effect of ultrasomcation treatment time was significant(P < 0.05),whereas the effect of solid-to-liquid ratio was not significant.The best processing conditions were 144 W/m2,15 mm,65 ℃,50 s,and 1:5(m/V) for ultrasonic intensity,ultrasomcation time,heating temperature,vacuum treatment time and solid-to-liquid ratio,respectively.
The experiments were conducted to test the effects of combined ultrasonic and heat treatments on texture characteristics such as hardness,adhesiveness,chewmess and cohesiveness of vacuum-packed pig liver with pickled pepper.Results showed that texture characteristics of vacuum-packed pig liver with pickled pepper were significantly improved after combined ultrasonic and heat treatments under the conditions:ultrasonic intensity of 126-162 W/m~2,ultrasonication time of 15-25 mm,heat treatment temperature of 60-70 ℃,vacuum treatment time of 40-60 s,and a solid-to-liquid ratio of1:3-1:5(m/V).Good correlation was found between texture characteristics and processing parameters.Using an L_(16)(3~5)orthogonal array design,it was found that ultrasonic intensity,ultrasomcation time,heating temperature,and vacuum treatment time were identified as key factors that affect texture characteristics.The effects of ultrasonic intensity,heating temperature and vacuum treatment time on texture characteristics were extremely significant(P < 0.01),the effect of ultrasomcation treatment time was significant(P < 0.05),whereas the effect of solid-to-liquid ratio was not significant.The best processing conditions were 144 W/m2,15 mm,65 ℃,50 s,and 1:5(m/V) for ultrasonic intensity,ultrasomcation time,heating temperature,vacuum treatment time and solid-to-liquid ratio,respectively.
引文
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[27]乔兴,陈龙.真空恒温烹饪技术对肉类风味口感改善的研究[J].中国调味品,2015(12):18-22.DOI:10.3969/j.issn.1000-9973.2015.12.005.
[28]陈龙,乔兴.真空恒温烹饪技术对蒜泥白肉肉质口感的改良研究[J].四川旅游学院学报,2015(2):15-17.DOI:10.3969/j.issn.1008-5432.2015.02.006.
[29]李运东.低温真空烹饪对扇贝丁营养物质及口感影响的研究[D].烟台:烟台大学,2013.
[30]陶丽.低温真空烹饪对扇贝丁营养物质及口感影响[J].食品安全导刊,2015(3):81-82.
[2]司马盼盼,张艳.猪肝的营养价值及食用注意事项[J].养猪,2011(4):75-76.DOI:10.3969/j.issn.1002-1957.2011.04.050.
[3]刘敏,刘戎,王立琦,等.猪肝中β-受体激动剂多残留的样品前处理方法比较及同时检测[J].分析测试学报,2012(3):290-295.DOI:10.3969/j.issn.1004-4957.2012.03.009.
[4]于学萍,童群义.发酵法脱腥对豪猪肝挥发性风味的影响[J].食品与发酵工业,2016(2):41-47.DOI:10.13995/j.cnki.11-1802/ts.201601008.
[5]POLAT B E,FIGUEROA P L,BLANKSCHTEIN D,et al.Transport pathways and enhancement mechanisms within localized and nonlocalized transport regions in skin treated with low-frequency sonophoresis and sodium lauryl sulfate[J].Journal of Pharmaceutical Sciences,2011,100(2):512-529.DOI:10.1002/jps.22280.
[6]REKHA R,SANJU N,NAIR A B.Influence of ultrasound mediated transdermal delivery of losartan potassium[J].Drug Delivery Letters,2012,2(1):46-53.DOI:10.2174/2210304x11202010046.
[7]辛颖.低频超声波辅助提高西兰花冻结与冻藏品质及效率的研究[D].无锡:江南大学,2014.
[8]胡昊.利用高场强超声波增强大豆蛋白凝胶性及凝胶缓释效果[D].武汉:华中农业大学,2014.
[9]闫坤,吕加平,刘鹭,等.超声波对液态奶中枯草芽孢杆菌的杀菌作用[J].中国乳品工业,2010(2):4-6.DOI:10.3969/j.issn.1001-2230.2010.02.001.
[10]李岩,韦宇,周晓薇,等.超声波杀菌作用在制糖工艺方面的研究[J].广西薦糖,2010(1):25-28.DOI:10.3969/j.issn.1007-4732.2010.01.008.
[11]秦卫东,马利华,陈学红,等.超声波嫩化处理对淘汰蛋鸭中钙激酶活性影响的研究[J].食品工业科技,2015(3):78-81.DOI:10.13386/j.issnl002-0306.2015.03.007.
[12]赵芳,陈振乾,施明恒.苹果片超声波预干燥传质过程试验研究[J].东南大学学报(自然科学版),2011(1):124-128.DOI:10.3969/j.issn.1001-0505.2011.01.024.
[13]FERNANDES FAN,RODRIGUES S.Ultrasound as pretreatment for drying of fruits:dehydration of banana[J].Journal of Food Engineering,2007,82(2):261-267.DOI:10.1016/j.jfoodeng.2007.02.032.
[14]YI Yang,ZHANG Mingwei,LIAO Sentai,et al.Optimization of ultrasonic-enzyme-assisted extraction technology of polysaccharides from longan pulp[J].Transactions of the Chinese Society for Agricultural Machinery,2010,41(5):131-136.DOI:10.3969/j.issn.1000-1298.2010.05.027.
[15]李娜.超声辅助提取苦菜单宁的工艺优化及其动力学研究[D].西安:陕西师范大学,2012.
[16]陈亮,张炜,陈元涛,等.响应曲面法优化黑果枸杞多糖的超声提取工艺[J].食品科技,2015(1):220-227.
[17]SIRO I,VEN C,BALLA C,et al.Application of all ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat[J].Journal of Food Engineering,2009,91:353-362.DOI:10.1016/j.jfoodeng.2008.09.015.
[18]蔡华珍,王银传.超声波技术加工低盐咸肉的工艺研究[J].食品科学,2008,29(2):192-195.DOI:10.3321/j.issn:1002-6630.2008.02.036.
[19]JAYASOORIYAT S D,TORLEY P J,D'ARCY B R,et al.Effect of high power ultrasound and ageing on the physical properties of bovine semitendinosus and longissimus muscles[J].Meat Science,2007,75(4):628-639.DOI:10.1016/j.meatsci.2006.09.010.
[20]钟赛意,姜梅,王善荣.超声辅助传统加热方式煮制肉品的可行性研究[J].食品工业科技,2007,28(11):114-116.DOI:10.3969/j.issn.1002-0306.2007.11.034.
[21]卜俊芝,徐迅,王琪.温度和时间对真空低温烹调产品品质影响的研究现状[J].食品工业,2015(5):251-255.
[22]卜俊芝,徐迅.法式真空低温烹调方法研究现状[J].美食研究,2014,31(4):48-52.DOI:10.3969/j.issn.1009-4717.2014.04.011.
[23]TORNBERG E.Effects of heat on meat proteins:implications on structure and quality of meat products[J].Meat Science,2005,70(3):493-508.DOI:10.1016/j.meatsci.2004.11.021.
[24]SHAHIDIF,ZHONG Y.Lipid oxidation and improving the oxidative stability[J].Chemical Society Reviews,2010,39(11):4067-4079.DOI:10.1039/b922183m.
[25]ROLDAN M,ANTEQUERA T,ARMENTEROS M,et al.Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins[J].Food Chemistry,2014,149:129-136.DOI:10.1016/j.foodchem.2013.10.079.
[26]ROLDAN M,ANTEQUERA T,MARTIN A,et al.Effect of different temperature-time combinations on physicochemical,microbiological,textural and structural features of sous-vide cooked lamb loins[J].Meat Science,2013,93(3):572-578.DOI:10.1016/j.meatsci.2012.11.014.
[27]乔兴,陈龙.真空恒温烹饪技术对肉类风味口感改善的研究[J].中国调味品,2015(12):18-22.DOI:10.3969/j.issn.1000-9973.2015.12.005.
[28]陈龙,乔兴.真空恒温烹饪技术对蒜泥白肉肉质口感的改良研究[J].四川旅游学院学报,2015(2):15-17.DOI:10.3969/j.issn.1008-5432.2015.02.006.
[29]李运东.低温真空烹饪对扇贝丁营养物质及口感影响的研究[D].烟台:烟台大学,2013.
[30]陶丽.低温真空烹饪对扇贝丁营养物质及口感影响[J].食品安全导刊,2015(3):81-82.