高压和食盐对鸡肉肠品质特性的影响

在不同压强条件（0.1、200、400 MPa）下对不同食盐添加量（质量分数0%、1%、2%）的生鸡肉肠加热（60 ℃）处理30 min，测定处理后鸡肉肠的持水力、水分分布、质构特性和微观结构，分析高压和食盐对鸡肉肠热诱导凝胶特性的影响。结果发现：常压下，减少食盐添加量会降低鸡肉肠的保水性和质构特性，但高压处理能降低食盐对鸡肉肠的影响。相比常压组，200 MPa高压处理能显著提高产品的保水性和质构特性（P＜0.05），而400 MPa的高压处理则显著降低产品的保水性和质构特性（P＜0.05）。高压能促进肉糜中的肌纤维分解，使不易流动水的比例升高，自由水比例下降；200 MPa下能形成致密的凝胶网络，而400 MPa则阻碍凝胶网络的形成。高压结合加热处理可用于提高低盐鸡肉肠的品质特性。

Effect of High Pressure and Salt on Quality Properties of Chicken Sausage

Chicken meat sausages with different contents of salt (0%, 1%, or 2%) were heated at 60 ℃ at different pressures (0.1, 200, or 400 MPa) for 30 min, with the aim to investigate the effects of high pressure and salt on gel properties of heat-induced protein gels from chicken meat sausages including water-holding capacity, water distribution, texture and microstructure. It was found that the water-holding capacity and texture of the sausages decreased with decreasing salt addition, but high pressure could offset this effect. Compared with heating at atmospheric pressure, heating at 200 MPa pressure significantly improved the water-holding capacity and texture of heat-induced protein gels (P < 0.05), while the reverse effect was observed at 400 MPa (P < 0.05). High pressure promoted the disruption of myofibrillar structure, increased the proportion of immobilized water and decreased the proportion of free water. Heating at 200 MPa produced a dense gel network, whereas the formation of gel works was blocked at 400 MPa. Conclusively, the gel properties of salt reduced chicken sausages could be improved by using an intermediate level of high pressure combined with heating.