The effect of heat treatments at different temperatures (80–120 ℃) on carbonyl content, gel strength and waterholding capacity of pork myofibrillar protein gels was examined as well as the effect of medium-temperature sterilization on texture properties of emulsified sausages. The results showed that with increasing sterilization temperature, the structure of heat-induced pork myofibrillar protein gels was damaged more obviously. The texture of sausages was maintained well during sterilization at a temperature lower than 100 ℃ but was substantially damaged when sterilization temperature was higher than 100 ℃. Therefore, sterilization at medium temperature (100 ℃) can effectively maintain the texture of emulsified sausages, having good application prospects in the meat processing industry.
赵 冰，周慧敏，张顺亮，李 素，潘晓倩，赵 燕，王 辉，李家鹏，陈文华，曲 超，艾 婷，许 典. 中温杀菌对乳化香肠蛋白质变化的影响[J]. 肉类研究, 2016, 30(3): 5-9.
ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, LI Su, PAN Xiaoqian, ZHAO Yan, WANG Hui, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, XU Dian. Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages. Meat Research, 2016, 30(3): 5-9.
