摘要
研究淀粉(木薯淀粉、红薯淀粉、马铃薯淀粉、玉米淀粉、豌豆淀粉和高直链淀粉)与大豆分离蛋白混合可食性涂层对冷却牛肉贮藏品质的影响。研究在4℃下贮藏5d过程中,各种淀粉与大豆分离蛋白混合涂层对冷却牛肉失重率、颜色、pH、硫代巴比妥酸值和感官评价得分的影响。结果发现豌豆淀粉和玉米淀粉与大豆分离蛋白混合涂层不仅有效降低冷却牛肉中水分损失(分别为9.97%和12.83%,低于聚乙烯膜包装),而且较好的保持冷却牛肉的感官指标。
Effect of the starch（cassava starch,sweet potato starch,potato starch,corn starch,pea starch,and amylose）and soy protein isolate mixture coating on quality of chilled beef was evaluated.Specifically,changes of weight loss,color,pH value,TBA value and sensory evaluation score of the chilled beef were investigated during the storage at 4℃ for 5days.Finally,the pea starch and corn starch with the soy protein isolate mixture coating not only reduced the weight loss（9.97% and 12.83%,respectively,lower than that of PVC package）,but also held the sensory index of the stored chilled beef.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期138-140,143,共4页
Science and Technology of Food Industry
基金
北京市优秀人才
