欧姆加热肉制品蛋白质降解、脂肪氧化及微生物安全性研究

项目名称： 欧姆加热肉制品蛋白质降解、脂肪氧化及微生物安全性研究

项目编号： No.31271894

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 戴瑞彤

作者单位： 中国农业大学

项目金额： 80万元

中文摘要： 欧姆加热是利用电极产生电流, 通过食品自身的导电性和电阻产生热量,从而加热食品。 欧姆加热与传统水浴加热或蒸汽加热相比, 具有可显著缩短加热时间、能耗低、加热均匀、产品质构较好、肉色更稳定等特点。但欧姆加热因时间短，热积累效应小，蛋白质功能特性变化可能与传统加热不同，产品微生物安全性也有待研究；目前关于欧姆加热过程中纤维蛋白质、肌浆蛋白质和胶原蛋白质的降解和变化、欧姆加热对肉品中微生物致死效果和致死机理等的研究还比较少，对肉品品质变化机理的研究还不够深入。本项目的目的是在前期的研究基础上, 从欧姆加热肉品蛋白质降解及功能特性变化、微生物变化和氧化特性变化入手，探讨欧姆加热肉制品品质变化机理, 结合现代肉品加工手段, 改良肉制品, 提高肉制品的安全特性, 为欧姆加热肉制品走向商品化、标准化提供一些使用的理论技术支撑。

中文关键词： 欧姆加热；欧姆解冻；蛋白质降解；脂肪氧化；微生物多样性

英文摘要： Ohmic heating is an emerging thermal process technology, when an electrical current is passed directly through a food and the resistance imposed by the food leads to the generation of heat within the product. The use of ohmic cooking in meat products has offered a number of advantages such as faster cooking, less power consumption ,uniform heating and the final product usually has a better texture and color stability than that of conventional ones. But because of the short time, the heat accumulationin is much lower and the myofibrillar protein,sarcoplasmic protein and collagen properties may various from the conventional products,the microbiology safety still need improve. The quality changes of the meat products and the mechanism involved during ohmic cooking were not fully understood yet. The objective of present study is to focus on the proteins hydrolysis, microbial and oxidation changes of the products during ohmic heating, try to understand reason for the changes and find ways to improve the quality of ohmic cooked meat products.

英文关键词： Ohmic heating；Ohmic thawing；Protein degradation；Fat degradation；Microbial diversity