食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 255 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036174

研究报告

蒸汽爆破对猪皮冻凝胶体系及其品质的影响

  • 马相杰 ,
  • 孟少华 ,
  • 赵建生 ,
  • 张德权 ,
  • 黄现青 ,
  • 宋莲军 ,
  • 乔明武 ,
  • 王楠 ,
  • 马燕
展开
  • 1(河南双汇投资发展股份有限公司,河南省肉类智能分割与生物转化工程研究中心,河南 漯河,462005)
    2(河南省肉品技术创新中心,河南 漯河,462005)
    3(中国农业科学院农产品加工研究所,农业农村部农产品质量安全收贮运管控重点实验室,北京,100193)
    4(河南农业大学 食品科学技术学院,河南 郑州,450002)
第一作者：硕士,高级工程师(马燕副教授为通信作者,E-mail:mayan201509@163.com)

收稿日期: 2023-05-17

  修回日期: 2023-09-07

  网络出版日期: 2024-10-10

基金资助

2022年漯河市重大科技创新专项(揭榜挂帅)项目生猪绿色屠宰与副产物高价值化综合利用关键技术研发及产业化示范;中国博士后科学基金资助项目(2022M711460);河南省研究生联合培养基地项目(YJS2022JD16);河南省高校科技创新团队项目(23IRTSTHN023)

收起

Effect of steam blasting on gel system and quality of pig skin

  • MA Xiangjie ,
  • MENG Shaohua ,
  • ZHAO Jiansheng ,
  • ZHANG Dequan ,
  • HUANG Xianqing ,
  • SONG Lianjun ,
  • QIAO Mingwu ,
  • WANG Nan ,
  • MA Yan
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  • 1(Henan Shuanghui Investment Development Co.Ltd., Henan Intelligent Meat Segmentation and BioTransformation Engineering Research Center, Luohe 462005, China)
    2(Henan Meat Technology Innovation Center, Luohe 462005, China)
    3(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)4 (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2023-05-17

  Revised date: 2023-09-07

  Online published: 2024-10-10

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摘要

该研究通过蒸汽爆破技术制作猪皮冻,考察了猪皮凝胶液的流变学特征和稳定性,并研究了猪皮冻的质构和感官特性。结果表明,与传统制作皮冻相比,蒸汽爆破极大缩短了制作时间,猪皮凝胶液表现出典型的剪切稀化行为,黏性有明显提升,其中汽爆压力1.8 MPa下得到的猪皮凝胶液具有最好的稳定性,制得的猪皮冻凝胶强度和质地适宜,感官评价最优。研究结果为皮冻的快速制作和品质提升提供了一种新途径。

关键词： 猪皮冻; 蒸汽爆破; 凝胶体系; 稳定性; 品质

本文引用格式

马相杰 , 孟少华 , 赵建生 , 张德权 , 黄现青 , 宋莲军 , 乔明武 , 王楠 , 马燕 . 蒸汽爆破对猪皮冻凝胶体系及其品质的影响[J]. 食品与发酵工业, 2024 , 50(17) : 255 -260 . DOI: 10.13995/j.cnki.11-1802/ts.036174

Abstract

In this study, pig skin jelly was made by steam explosion, and the rheological characteristics and stability of pig skin gel after steam explosion were investigated, and the texture and sensory properties of pig skin jelly were studied.Results showed that compared with the traditional skin gel, the steam explosion greatly shortened the preparation time, the pig skin gel showed the typical shear thinning behavior, and the viscosity was obviously improved, the pig skin gel obtained under the pressure of 1.8 MPa had the best stability, the strength and texture of the prepared pig skin gel are suitable, and the sensory evaluation is the best.The results provide a new way for the rapid production and quality improvement of skin jelly.

Key words： pig skin jelly; steam explosion; gel system; stability; quality

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