CAJ | 학술논문

测定猪肉糜二次杀菌前后的蒸煮损失、质构特性以及自旋-自旋弛豫时间，研究85℃条件下二次杀菌时间（0、5、10、15、20、25 min）对猪肉糜持水性的影响。结果表明：二次杀菌导致蒸煮损失率显著增加（P＜0.05），当杀菌时间超过15 min时，质构特性参数值显著降低（P＜0.05），不易流动水相对含量显著（P＜0.05）降低，而自由水相对含量则显著（P＜0.05）升高。说明二次杀菌时间会影响肉糜中蛋白质的保油保水性，进而影响肉糜制品的质构特性。
측정저육미이차살균전후적증자손실、질구특성이급자선-자선이예시간，연구85℃조건하이차살균시간（0、5、10、15、20、25 min）대저육미지수성적영향。결과표명：이차살균도치증자손실솔현저증가（P＜0.05），당살균시간초과15 min시，질구특성삼수치현저강저（P＜0.05），불역류동수상대함량현저（P＜0.05）강저，이자유수상대함량칙현저（P＜0.05）승고。설명이차살균시간회영향육미중단백질적보유보수성，진이영향육미제품적질구특성。
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.