二氧化碳在肉类中的溶解度。

The solubility of carbon dioxide in meat.

作者信息

Gill C O

机构信息

Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.

出版信息

Meat Sci. 1988;22(1):65-71. doi: 10.1016/0309-1740(88)90027-7.

DOI:10.1016/0309-1740(88)90027-7

PMID:22055152

Abstract

The solubility of CO(2) in muscle tissue of pH 5·5 at 0°C was approximately 960 ml at STP/kg of tissue. The solubility increased with increasing tissue pH by 360 ml/kg for each pH unit. The solubility decreased with increasing temperature by 19 ml/kg for each °C rise. Solubilities in beef, pork and lamb muscle tissue were comparable. The solubility of CO(2) in fat tissues initially increased as the temperature was raised above 0°C, but then declined at higher temperatures, with the temperature of peak solubility and the solubility curves being markedly different for fat tissue from the three species.

摘要

在0°C时，pH值为5.5的肌肉组织中二氧化碳的溶解度在标准温度和压力下约为960毫升/千克组织。溶解度随组织pH值的升高而增加，每升高一个pH单位，溶解度增加360毫升/千克。溶解度随温度升高而降低，每升高1°C，溶解度降低19毫升/千克。牛肉、猪肉和羊肉肌肉组织中的溶解度相当。二氧化碳在脂肪组织中的溶解度最初随温度升高至0°C以上而增加，但在较高温度下则下降，三种物种脂肪组织的溶解度峰值温度和溶解度曲线明显不同。