通过超声处理减少盐（NaCl）用量的重组熟火腿来改善感官接受度和物理化学性质。
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction.
机构信息
São Paulo State University - UNESP, Institute of Biosciences, Humanities and Exact Sciences - IBILCE, Campus São José do Rio Preto, Food Engineering and Technology Department - Meat and Meat Products Laboratory, Cristovão Colombo St. 2265, Zip Code 15.054-000 São José do Rio Preto, São Paulo, Brazil; Federal Institute of São Paulo - IFSP, Campus Barretos, C-1 Avenue 250, Zip Code 14781-502 Barretos, São Paulo, Brazil.
Faculty of Food Engineering, University of Campinas, Department of Food Technology, Monteiro Lobato St 80, Zip Code 13.083-862, Campinas, São Paulo, Brazil.
出版信息
Meat Sci. 2018 Nov;145:55-62. doi: 10.1016/j.meatsci.2018.05.023. Epub 2018 Jun 5.
The objective of this research was to study the effects of salt reduction and the application of ultrasound (nominal current of 600 W cm for 10 min) on the physicochemical properties, the microstructure and the sensory acceptance of restructured cooked ham. Four treatments with reduced salt including one with the application of ultrasound (1.5, 1.12, 0.75 and 0.75% salt + ultrasound) were produced. The treatment with 0.75% salt provided a reduction of about 30% in the sodium content. The use of ultrasound decreased the Total Fluid Release and increased the hardness. For lightness, the sample with 0.75% salt with the application of ultrasound did not differ from the control at day zero of storage. The use of ultrasound increased redness too. The ultrasound treatment caused micro fissures on the myofibrils. The sensory acceptance of restructured cooked ham with 0.75% of salt was improved with ultrasound applied. The ultrasound showed good potential for use in the production of healthier meat products.
本研究旨在研究低盐和超声处理（名义电流为 600 W·cm，持续 10 分钟）对再制熟火腿的理化特性、微观结构和感官接受度的影响。该研究共设计了 4 种低盐处理组，其中一组进行了超声处理（盐用量分别为 1.5%、1.12%、0.75%和 0.75%，外加超声处理）。采用 0.75%的盐用量可使钠含量降低约 30%。超声处理降低了总液体释放量，增加了硬度。在亮度方面，与对照相比，添加 0.75%盐并进行超声处理的样品在储存的第 0 天没有差异。超声处理也增加了红度。超声处理导致肌纤维上出现微裂缝。添加 0.75%盐并进行超声处理可改善再制熟火腿的感官接受度。超声处理在生产更健康的肉类产品方面具有良好的应用潜力。
Zotero 插件