摘要
研究添加猪肉背膘的冷冻水饺肉馅在0、30、60、90、180d冻藏过程中脂肪氧化的程度以及对水饺肉馅品质的影响。以过氧化物值(POV)和硫代巴比妥酸值(TBARS)判断脂肪的氧化程度,通过测定蒸煮损失、生肉馅的红色值(a*)、肉馅的质构(TPA)判断肉馅的品质变化。结果表明:随着脂肪添加量的增加和冻藏时间延长,水饺肉馅的POV值和TBARS值增加;对于相同脂肪添加量的水饺肉馅随着贮藏时间的延长,脂肪氧化程度也在加深;水饺肉馅的a*值下降,蒸煮损失增加,弹性、硬度、黏聚性、咀嚼性整体呈下降趋势。
In this study, lipid oxidation and quality change of frozen dumplings stuffed with different amounts of pork fat （0 -- 40%） and different frozen storage periods （0 - 6 months） were examined. Lipid oxidation was evaluated by peroxide value （POV） and thiobarbituric acid-reactive substances （TBARS）. The quality change was measured by cooking loss, texture and a＊-value （red degree） of meat stuffing. The results showed that the POV value and TBARS revealed an obvious increase with increasing fat addition and storage time. The increase of fat addition also caused a decrease in a＊-value, springiness, hardness, chewiness and cohesiveness, and an increase in cooking loss.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第16期286-290,共5页
Food Science
基金
高等学校博士学科点专项科研基金项目(20102325110011)
国家公益性行业(农业)科研专项(200903012-02)
关键词
脂肪添加量
冷冻水饺
肉馅
冻藏时间
品质
fat addition
frozen dumplings
meat stuffing
frozen storage time
quality
