炸腿黑骨综合征的形成机制和解决方案
Hongyi Liu1, Jun Chen2, Ruihong Liang1
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, PR China.
Poultry science
|January 29, 2026
概括
炸中的黑骨综合征 (BBS) 是由骨髓泄漏和变黑造成的. 一种新的骨髓分离技术有效地防止了BBS,保持了的风味和质量.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 工艺工程的过程工程.
背景情况:
- 炸中的黑骨综合征 (BBS) 呈现为骨和相邻组织的异常色.
- BBS对炸产品的风味和消费者接受有负面影响.
研究的目的:
- 研究深过程中BBS的形成机制.
- 开发一种工业化解决方案,以减轻炸腿中的BBS.
主要方法:
- 使用在不同温度 (120-180°C) 和时间 (12-18分钟) 下的深度扩散率 (DEB) 来量化BBS严重程度.
- 利用NMR和MRI分析骨髓泄漏机制 (热膨胀,水蒸发).
- 用CT和SEM进行骨密度和微观结构分析;用XPS进行骨髓变黑调查.
主要成果:
- 随着更高的油炸温度和更长的加工时间,BBS严重程度 (DEB率) 增加,从0.12%到16.91%不等.
- 骨髓泄漏是由气体微孔的热膨胀和水蒸发驱动的,由骨密度下降和微观结构损伤促进.
- 铁离子介导的血红蛋白变性导致骨髓变黑.
结论:
- 确定骨髓泄漏和随后的变黑是BBS的主要原因.
- 开发并验证了精确的骨髓分离设备 (钻探和负压提取) 作为有效的工业解决方案.
- 拟议的解决方案成功地预防了BBS,而不会影响炸腿的特征性味道.
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