摘要
研究了结冷胶(GG)对低脂低盐牛肉凝胶蒸煮损失(CL)、保水性(WHC)、色泽及质构的影响。试验研究结果表明:(1)GG的添加可显著降低牛肉糜的CL;(2)GG的添加可极显著降低牛肉凝胶WHC;(3)GG的添加对牛肉凝胶色泽无显著影响;(4)GG极显著地降低牛肉凝胶的硬度和咀嚼性。
he effects of gellan gum on cooking loss （CL） ,water-holding capacity （WHC）, color and texture of low fat and low salt beef gel were investigated in this paper. The results of GG experiment showed ： （1） CL of the ground beef was reduced significantly with additions of GG. （2）WHC was reduced significantly with additions of GG. （3） Color of gel was not significantly effected with additions of GG. （4） Hardness and chewiness of gel were significantly decreased with addition GG.
出处
《肉类工业》
2008年第11期17-20,共4页
Meat Industry
关键词
结冷胶
牛肉凝胶
蒸煮损失
保水性
色泽
质构
Gellan Gum
beef gels
Cooking loss
Water-holding capacity
Color
Hardness
