頁籤選單縮合
題名 | 高壓下豬肉糊凝膠化反應之探討=Studies on the Gelation of Pork Paste Induced by High Pressure |
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作者 | 金安兒; 郭素娟; 謝順吉; King, V. An-erl; Kuo, Su-chuan; Shieh, Shuenn-jye; |
期刊 | 中國農業化學會誌 |
出版日期 | 19970200 |
卷期 | 35:1 1997.02[民86.02] |
頁次 | 頁77-85 |
分類號 | 473.6 |
語文 | chi |
關鍵詞 | 高壓; 豬肉糊; 凝膠; 熱分析; High pressure; Pork paste; Gelation thermal analysis; |
中文摘要 | 以豬肉糊為試驗材料,利用物性測定儀及色差計測定在不同氯化鈉添加量 (0~3%,w/w)、 溫度 (25~45 ℃ ) 及壓力 (1~5,000atm) 下之凝膠強度及 Hunter L、 a、b 值,並利用示差掃描熱析儀 (differential scanning calorimeter, DSC) 來探討豬肉糊高 壓凝膠化之熱效應及膠體結構之穩定性。結果發現凝膠強度與 Hunter L 值皆隨著處理壓力 之增大而增加。 隨著壓力增大、 溫度提高及鹽添加量之增多, 豬肉糊凝膠之吸熱波峰 (endothermic peak; T �L ) 有隨之降低的趨勢, 但轉移熱 (△ H) 卻是在較低壓力 (3,000 atm 以下 ) 時有較大之值,在較高壓力下反而較小。在低壓處理時蛋白質構造為尚 未完全變性狀態, 故在 DSC 分析時需吸收較多熱量使其立體結構破壞而變性,且溫度愈高 或較高氯化鈉添加濃度下,只需較低壓力處理即可破壞立體結構。 |
英文摘要 | The gelation of pork paste induced by high pressure was studied. A rheometer and a colorimeter were used to determine the gel strength and the Hunter L, a, and b values, and the conditions applied were 0~3% for the concentration of sodium chloride, 25~45 ℃ for the temperature, and 1 to 5,000 atm for teh pressure. The structures of the gels formed and the stability of the intermolecular forces under high pressure were evaluated by differential scanning calorimeter (DSC) thermal analysis. The gel strength and Hunter L value were found to increase with the increase of pressure. However, the endothermic peak (T �L ) was found to decrease with an increase of pressure, temperature, and NaC1 concentration. The values of the transition heat (△ H) for pork paste gelled under higher pressure were smaller than those for pork paste pressurized below 3,000 atm, The protein structure remained partially folded at lower pressure, and more heat was required during DSC measurement in order to destroy the native structure. The higher the temperature or the larger the NaCl concentration used for gelation was, the lower was the pressure needed to denature the protein. |
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