【摘 要】
：
Compared with heat-induced gel produced at normal pressure, the influence of dense-phase CO2 (DPCD) on gel properties of minced mutton including gel color, pH values, water hold capacity, texture prop
【机 构】
：
Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laborat
【出 处】
：
2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
Compared with heat-induced gel produced at normal pressure, the influence of dense-phase CO2 (DPCD) on gel properties of minced mutton including gel color, pH values, water hold capacity, texture properties and microstructure was studied.The results showed that, under dense-phase CO2 treatment, gels formed much denser than heat-induced gels.The L* values, hardness, springiness, cohesiveness and chewiness of minced mutton gel increased significantly after dense-phase CO2 treatment compared with heat treatment, but pH values did not change significantly, and the water hold capacity decreased slightly.As a new type of non-thermal technologies, dense-phase CO2 could be used to the preparation of protein gels.
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