通过高压静电场在乳化猪肉中改善乳化特性,作为酸盐替代剂
Yu-Tse Liu1, Hui-Zhen Yan2, Chao-Wei Huang2
1National Chung Hsing University, Taichung, Taiwan.
Animal bioscience
|October 24, 2025
概括
高压静电场 (HVEF) 处理为肉制品提供了一个有前途的酸盐替代品. 这种非热技术改善了猪肉中的乳化和保持水分,提高了产品质量.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 非热加工 非热加工
背景情况:
- 酸盐是传统的肉类添加剂,用于乳化和质地.
- 消费者对更健康,无化学品替代品的需求正在增加.
- 非热加工提供了改善肉类质量的潜力,没有化学添加剂.
研究的目的:
- 为了评估高压静电场 (HVEF) 对无酸盐乳化猪肉的影响.
- 评估HVEF作为肉制品中酸盐的更健康的替代品.
- 确定最佳的HVEF参数,以提高猪肉质量.
主要方法:
- 新鲜的火腿经过不同高温电场强度 (-90 kV/m,-150 kV/m) 或常规用酸盐制冷处理.
- 使用乳化活性指数,乳化稳定指数,总可表达液体和扫描电子显微镜 (SEM) 分析了猪肉质量.
- 酸盐和无酸盐 (0kV/m) 组作为对照.
主要成果:
- -150kV/m的HVEF组显示出明显更高的乳化活性指数 (EAI).
- -90kV/m的HVEF处理改善了水分保留和乳液稳定性,与对照组相比,总排泄液 (TEF) 较低.
- 在SEM分析中, -90kV/m的HVEF和酸盐组中发现了更密集,更光滑的结构,表明质地得到了改善.
结论:
- -90kV/m的HVEF处理可以提高乳化猪肉的水和结构稳定性.
- 在生产高质量的肉制品方面,HVEF为酸盐提供了一种可行的非化学替代品.
- 这项研究强调了HVEF作为一种有前途的技术,用于更健康的肉类加工.
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