大豆组织蛋白在重组肉糜制品中的应用

Application of soybean protein in recombinant chicken batter

研究了大豆组织蛋白对重组肉糜制品的感官评价、色差、出品率、微观结构等品质指标的影响。结果表明:添加大豆组织蛋白对肉糕的风味、色泽、质地、口感等感官指标都有显著的影响;大豆组织蛋白的添加改善了肉糕的微观结构,并显著提高了肉糕的出品率,10%的添加量使肉糕出品率达到了94.71%;肉糕感官品质之间均存在显著的相关性,L*、a*和b*之间存在极显著的相关性。

In this paper, the effects of soybean tissue protein on the batter sensory properties, products yield and color were studied. The results showed that the addition of soybean tissue protein extremely significantly changed the sensory properties of batter, including flavor, color, texture and taste; The soybean tissue protein improved the micro-structure of the recombinant batter, and significantly raised the batter yield, with the maximum yield of 94.71% at the soybean tissue protein content of 10% ; The relationship between L＊ , a ＊ , b＊ was extremely significantly relative and it was significantly relative between all the sensory properties of thebatter.