脉冲电场 (PEF) 对牛肉中NaCl扩散的影响以及对肉质的影响
Yuchen Guo1, Jiahua Gao1, Yun Bai1
1National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.
Meat science
|April 7, 2024
概括
脉冲电场 (PEF) 预处理加速了NaCl的吸收,提高了牛肉的质量. 在高电场强度 (4kV/cm) 的短时间PEF应用 (60秒) 提高了盐效率和肉质特性.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 食品工程 食品工程
背景情况:
- 肉对于肉类加工至关重要,影响口味和保存.
- 优化盐效率和肉质量仍然是工业生产中的一个关键挑战.
研究的目的:
- 研究脉冲电场 (PEF) 预处理对牛肉中NaCl吸收和扩散的影响.
- 评估PEF对化过程中的牛肉各种质量属性的影响.
主要方法:
- 牛肉样本经过不同脉冲电场强度 (2-4 kV/cm) 和持续时间 (60-90s) 的处理.
- 分析了NaCl含量,扩散系数,重量变化,水含量,水容量,纹理和脂质氧化.
- 水时间标准为150分钟,用于NaCl吸收评估.
主要成果:
- 经过PEF预处理,NaCl吸收率 (高达19.50%) 和扩散系数 (高达58.50%) 显著增加 (P<0.05).
- 较短的PEF处理 (60年代) 改善了牛肉的质量,而较长的治疗 (90年代) 有不利的影响.
- PEF 治疗保留了肌纤维细胞结构,减少了脂质氧化,并增加了 a* 值.
结论:
- 短时间,高电场强度的PEF (60s,4kV/cm) 有效地加快了肉的盐.
- 这一PEF策略为提高工业应用中的肉质提供了一个有希望的方法.
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