摘要
分别以牛肉、鸡肉、猪肉和狗肉为原料制作午餐肉,对其进行TPA、W-B剪切力、水分和色度的检测。结果表明:随着贮藏时间的增加,剪切力逐渐增加,而弹性、内聚性、粘附性均呈降低趋势。贮藏后期产品水分蒸发,逐渐干硬,硬度及咀嚼性有回升趋势,颜色较为稳定。水分含量与质构参数的Pearson相关性分析结果,硬度和咀嚼性与胶粘性呈极显著正相关(P<0.01),弹性与胶黏性、咀嚼性呈负相关;硬度与内聚性、粘附性、弹性呈负相关,与咀嚼性呈正相关(P<0.01)。根据测量及分析,鸡肉产品在质构特性上均高于牛肉、猪肉和狗肉3种产品,并且剪切力随贮藏时间变化不大,品质较好,适宜长期贮存。
Beef,chicken,pork and dog meat were used as ingredients to make luncheon meat,and their TPA,W-B shear force,moisture content and color were measured.The results showed that the shearing force was gradually increased,while the elasticity,cohesion,and adhesiveness were all decreased with the increasing of the storage time.In the later storage period,the moisture evaporated,the texture became hard,the hardness and chewiness tended to rise,and the color of the products was stable.Results of Pearson correlation analysis based on moisture content and texture parameters showed that hardness and chewiness were significantly positively correlated with adhesiveness(P<0.01),and elasticity was negatively correlated with adhesiveness and chewiness;hardness was negatively correlated with cohesion,adhesion,and elasticity,and positively correlated with chewiness(P<0.01).According to measurement and analysis,the texture characteristics of chicken products are superior to those of beef,pork and dog meat,and the shear force of chicken products does not change much with storage time.The quality of chicken products is good and suitable for long-term storage.
作者
姜宏宇
曲可心
马明月
陈巍元
刘龙龙
张华
李铉军
JANG Hongyu;QU Kexin;MA Mingyue;CHEN Weiyuan;LIU Longlong;ZHANG Hua;LI Xuanjun(Agricultural College of Yanbian University,Yanji Jilin 133002,China)
出处
《延边大学农学学报》
2020年第1期76-83,共8页
Agricultural Science Journal of Yanbian University
基金
南昌大学食品科学与技术国家重点实验室开放基金资助(SKLF-KF-201821)。
关键词
午餐肉
质构特性
水分含量
色度
luncheon meat
texture characteristics
moisture content
color
