摘要
为研究剪切时间对肉糜中脂肪微粒大小和品质的影响,研究分别测定4种不同剪切时间(1、3、5min和7min)下肉糜中脂肪微粒粒径大小和粒度分布特点、乳化稳定性和凝胶强度大小。结果表明,剪切时间为5min和7min的肉糜中脂肪微粒比较小、粒度均匀,乳化稳定性好,凝胶强度大,但这两处理组间差异并不显著(P>0.05)。因而,试验研究认为3000r/min剪切速度下剪切5min就可制成品质好的肉糜。
In order to study the effect of shearing time（1 min, 3 min, 5 min and 7 min） on size of fat particles and quality of meat batter, size distribution of fat particles, emulsion stability and emulsion gel strength of the four different meat batter were investigated at 3000 r/min. The results showed that the two emulsion systems of 5min and 7min had smaller fat particles, more uniform distribution of fat particles, better emulsion stability and greater emulsion gel strength. But there were no significant difference between these two emulsion systems. It was concluded that it could form a good meat batter by shearing 5 min at 3000 r/min in this current study.
出处
《食品科技》
CAS
北大核心
2011年第9期127-130,133,共5页
Food Science and Technology
关键词
肉糜
剪切时间
品质
脂肪微粒
meat batter
shearing time
quality
fat particle
