摘要
以朗德鹅腿肉、胸肉为主要原料,研究重组工艺对朗德鹅肉排质构特性的影响。以黏结强度、蒸煮损失率为主要优化指标,通过单因素和响应面优化复合酶添加量、滚揉时间、成型时间的工艺条件。结果表明:当重组朗德鹅肉排的生产工艺条件为复合酶添加量3.7%、滚揉时间4.6 h、成型时间10 h时,黏结强度为35.2 g/cm^(2),蒸煮损失率为24.56%,咀嚼度为407.36 mJ,肉排黏结紧实,煎制后形状不变,感官评分较高。
The study investigated the effects of the reconstitution process on the textural characteristics of goose steaks,using Landes goose leg and breast meat.To optimize this process,using bonding strength and cooking loss rate as the main optimization indices,the study adjusted the conditions of enzyme addition,rolling,and shaping time,by single-factor and response surface.The results determined that 3.7%enzyme addition,4.6 h rolling time,and 10 h shaping time resulted in 35.2 g/cm^(2) bonding strength,24.56%cooking loss rate,and 407.36 mJ chewiness of the reconstituted goose steak.In these conditions,the steak was firm and sticky and no shape changes resulted from cooking the meat.These characteristics elicited higher sensory score.
作者
范伟杰
张俊杰
高世峰
李升福
宋满宗
FAN Weijie;ZHANG Junjie;GAO Shifeng;LI Shengfu;SONG Manzong(Jiangsu Ocean University,Lianyungang 222000,Jiangsu,China;Shandong Zunrun Shengluojie Food Co.,Ltd.,Weifang 262600,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第16期125-133,共9页
Food Research and Development
基金
江苏省高等学校大学生实践创新训练计划项目(SY202111641638004)。
关键词
朗德鹅肉
重组
质构
黏结强度
工艺优化
Landes goose
reconstitute
texture
bonding strength
process optimization
