摘要
以新鲜牛肉、羊肉和鸡肉为原料,通过重组、调理工艺分别加工预调理产品,对3种调理产品持水性、外观形态、质构等特性进行了测定。结果表明,与传统非重组调理肉品比较,3种肉的重组调理产品的品质得到改善:解冻失水率降低56.80%,烹饪损失降低39.81%,最大形变率降低41.56%,冷冻剪切力降低34.01%,冷冻剪切强度降低29.17%,熟化剪切力降低60.00%,熟化剪切强度降低25.36%,弹性值提升14.51%,以及回复性值提升56.78%。分析表明,重组调理产品持水性、外观形态、嫩度、弹性及多汁性等均显著优于未经调理的产品。产品出品率提高20%以上,且肥瘦比例适宜,更适合工业化、规模化加工,以提高肉品原料的食用品质,加工利用率及产品出品率。
With fresh beef, mutton and chicken as raw material, the pre-conditioning steaks was processed by restructuring and preparing methods, and the three kinds products＇ characteristic indexes such as waterholding capacity, appearance and texture were measured. The results showed that, compared with the traditional steak without restructuring and preparing, the qualities of the three kinds pre-conditioning and restructuring steaks were improved： The thawing loss reduced by 56.80%, the cooking loss reduced by 39.81%, the max deformation rate reduced by 41.56%, the freezing shearing force reduced by 34.01%, the work of freezing shear reduced by 29.17%, the cooking shearing force reduced by 60.00%, the work of cooking shear reduced by 25.36%, the springiness value improved by 14.51% and the resilience valueimproved by 56.78%. The analysis indicated that, the pre-conditioning restructuring steaks had better qualities in water-holding capacity, appearance, tenderness, springiness and juiciness. The restructured product, with appropriate fatty proportion, had higher yield improved by more than 20%, and it was more suitable for industrialization and large-scale processing, so that improved the edible quality, processing utilization and product yield of raw materials.
出处
《食品科技》
CAS
北大核心
2017年第2期122-126,共5页
Food Science and Technology
基金
四川省科技计划项目(2016NZ0006)
成都市产业集群协同创新项目
四川省教育厅2015年度科研项目(15ZB0389)
四川省省级大学生创新训练计划项目(2016306)
关键词
重组
预调理
肉排
持水性
质构
pre-condition
restructure
steak
water-holding capacity
texture
