摘要
以鸡胸肉为主要材料,制作一款成型产品柠檬鸡块。采用完全随机区组实验设计,研究了3种拉丝蛋白以不同比例替代鸡肉对产品感官品质、出成率和经济效益的影响。结果表明∶拉丝蛋白对鸡肉产品整体感官品质有一定的影响,且明显提高了产品出成率,对经济效益的提升具有很好的促进作用;拉丝蛋白在鸡肉产品中的应用最佳选择应为2#拉丝蛋白,50%替代量。
Chicken breast was taken as main materials to produce a kind of molded products named lemon chicken nugget. Through randomized complete block experimental design,the effects of substituting different proportions of raw meat by three kinds of drawing soy protein on sensory quality,yield and economic benefit of product were studied. The result showed that drawing soy protein had a certain influence on the overall quality of chicken products and obviously improved the product yield and economic efficiency. The best choice of the application of drawing soy protein in chicken products was that 2# drawing soy protein and substituting ratio at 50%.
出处
《肉类工业》
2014年第10期28-29,33,共3页
Meat Industry
关键词
拉丝蛋白
感官品质
出成率
经济效益
drawing soy protein
sensory evaluation
yield
economic benefit
