高压对不同干燥程度、pH 值和 NaCl 水平下切碎腌制重组火腿颜色的影响。
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
机构信息
Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
出版信息
Meat Sci. 2012 Mar;90(3):690-6. doi: 10.1016/j.meatsci.2011.10.015. Epub 2011 Oct 31.
Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 Lab*) and reflectance spectra were measured before and after HP treatment. HP significantly increased L*, decreased a*, and decreased b* for restructured ham dried to 20% weight loss, regardless of salt content and pH(24). L* and a* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP.
研究了高压（HP）处理（600MPa，13°C，5min）、生肉 pH 值（24）（低、中、高）、盐含量（15、30g/kg）和干燥（20%、50%失重）对腌制重组火腿的颜色变化的影响。根据半膜肌的 pH 值（24）选择生火腿，与添加剂混合，冷冻，切片，然后使用快速干燥切片®工艺干燥。在进行 HP 处理前后测量肉色（CIE 1976 Lab*）和反射光谱。无论盐含量和 pH 值（24）如何，HP 都会使干燥至 20%失重的重组火腿的 L值增加，a值和 b值降低。在高 pH/高盐重组火腿中，L和 a*的保存效果最好。HP 对干燥至 50%失重的重组火腿的颜色没有影响。HP 对反射曲线的形状没有影响，表明由于 HP，负责腌制重组火腿颜色的色素没有变化。
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