高压结合热处理对猪肉中硫胺素含量的影响

李婷婷; 黄业传; 雷裕田

doi:10.13386/j.issn1002-0306.2016.19.002

高压结合热处理对猪肉中硫胺素含量的影响

西南科技大学生命科学与工程学院

基金项目:

国家自然科学基金项目(31271892)；四川省生物质资源利用与改性工程技术研究中心科研创新团队建设基金项目(14tdgc03)；

详细信息

作者简介:
李婷婷(1990-),女,在读硕士,研究方向:食品化学工程,E-mail:1252585610@qq.com。;

黄业传(1975-),男,博士,副教授,研究方向:肉制品加工与食品酶技术,E-mail:hyc2005@sina.com。;

中图分类号: TS251.51
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出版历程
- 收稿日期: 2016-03-15

Effect of high pressure combined with heat treatment on thiamine content in pork

College of Life Science and Engineering,Southwest University of Science and Technology

摘要

摘要: 为研究不同处理压力（200⁶00 MPa）、温度（20⁶0℃）和时间（10²0 min）对猪肉中硫胺素含量的影响,选择猪背最长肌为原料,在单因素实验基础上,根据Box-Behnken实验设计原理,采用三因素三水平的响应面法分析。结果表明:在压力、温度、时间三种因素中,压力和温度对硫胺素含量的影响极显著（p<0.01）,而时间对其影响显著（p<0.05）,压力和温度的交互作用对硫胺素含量也有极显著影响（p<0.01）。当处理温度在20⁴7℃左右时,硫胺素含量随压力的升高逐渐降低;温度高于48℃后,硫胺素含量随压力的升高先增加后减少,存在压力临界值;当压力一定时,硫胺素含量随温度的升高先增大后减小,存在温度临界值,且临界温度随压力的升高呈线性上升。在高压处理过程中,中温结合中压处理比单独的高压低温或低压高温处理更有利于硫胺素的保留。
- 压力 /
- 热处理 /
- 猪肉 /
- 硫胺素
Abstract: To investigate the effect of high- pressure processing on thiamine content in pork,the longsissimus muscles were treated with different conditions( 200~600 MPa,20~60 ℃ and 10~20 min),then according to the Box- Behnken experiment design,the three factors and three levels of response surface method was applied on the basis of the single factor experiment. The results showed that about the three factors the pressure and the temperature had extremely significant effect( p < 0.01) on the thiamine content,while the time had significant effect( p < 0.05).The interaction of the pressure and temperature also had extremely significant effect( p < 0.01) on the thiamine content.The thiamine content was decreased with increasing pressure when the processing temperature was between 20 ℃ and 47 ℃.While temperature reached 48 ℃,thiamine content was first increased and then decreased with the increasing pressure,and there were critical pressure values.When the pressure was certain,with the increasing temperature the thiamine content was first increased and then decreased,and at the same time it had critical temperature values that linearly increased with increasing pressure.Medium temperature with medium pressure treatment was more advantageous to the thiamine retention than low temperature with high pressure or low pressure with high temperature treatment.
- high pressure /
- heat treatment /
- pork /
- thiamine

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