摘要
以胖大海的中层皮层吸水胀润后形成的胶状物为研究对象,研究了胖大海胶对猪肉肉糜蒸煮损失、色泽、质构及感官品质的影响。结果表明:胖大海胶的加入可明显减小肉糜的蒸煮损失,提高肉制品产率,且与胖大海胶的加入量和加入方式有关,0.2%的胖大海胶溶解后加入效果最好;胖大海胶的加入对肉糜色泽有一定的影响:亮度减弱,红度和黄度有所增加;质构方面,胖大海胶可减小肉糜的硬度和咀嚼性,增大其弹性,感官评价结果基本与质构测定一致。
Malve nut gum formed by cortex of Sterculia lychnophora expansion in the water was investigated. The effect of malva nut gum on cooking loss, color, texture and sensory quality of minced meat were studied. The results showed that malva nut gum had a great influence on reducing the cooking loss of minced meat and improving meat products yield, which effected by the added amount and way of malva nut gum. The best texture and sensory quality of the minced meat were obtained by adding 0.2% dissolved malva nut gum. The addition of malva nut gum had some impact on the color of the meat by reduced brightness and increasing red and yellow degree. Texture analysis showed that malva nut gum reduced the hardness and chewing of the minced meat, while increased the flexibility the meat, in accordance with the results of sensory evaluation.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期634-638,共5页
Modern Food Science and Technology
基金
广东省教育部产学研结合项目资助(2010B090400475
2011A090200030)
关键词
胖大海胶
肉糜
色差
质构
malva nut gum
minced meat
color
texture
