欧姆处理：猪肉块的电导率。

Ohmic processing: Electrical conductivities of pork cuts.

机构信息

Department of Food Science, Faculty of Agriculture, University College Dublin, Belfield, Dublin 4, Ireland.

出版信息

Meat Sci. 2004 Jul;67(3):507-14. doi: 10.1016/j.meatsci.2003.12.003.

DOI:10.1016/j.meatsci.2003.12.003

PMID:22061526

Abstract

Efficacy of ohmic processing can be influenced by the conductivities of individual components within the food and their behaviour and interactions during the heating process. This study relates to the determination of electrical conductivities of a selection of pork meat cuts used in meat processing. Conductivity measurements of pork cuts indicated that lean is highly conductive compared to fat and addition of fat to lean reduced the overall conductivity but the addition of fat over the range (i.e. 0-100%) was non-linear. Light microscopy suggested that differences in the conductivities of leg and shoulder lean (entire) (0.76 vs. 0.64 Sm(-1), respectively) could be due to the denser muscle fibre structure and/or higher intra-muscular fat in shoulder vs. leg. This could be of significance for ohmic processing of full muscle products.

摘要

欧姆处理的效果会受到食品中各个成分的电导率及其在加热过程中的行为和相互作用的影响。本研究涉及确定在肉类加工中使用的一些猪肉块的电导率。猪肉块的电导率测量表明，瘦肉的导电性比脂肪高，脂肪的添加会降低整体电导率，但脂肪的添加量（即 0-100%）是非线性的。光学显微镜表明，腿肉和肩肉（整个）的电导率差异（分别为 0.76 与 0.64 Sm(-1))可能是由于肩肉的肌肉纤维结构更密集，肌内脂肪含量更高。这对于全肌肉产品的欧姆处理可能具有重要意义。