摘要
文中研究了使用大豆分离蛋白乳化的棕榈油部分或全部(50%和100%)替代猪背膘对猪肉贡丸品质及肉糜流变性的影响。添加乳化棕榈油,提高贡丸的L*值、b*值和硬度值。增加乳化棕榈油添加量,显著提高(P<0.05)贡丸的水分和蛋白质含量,能量值从1 006.42 k J/100 g降到811.07 k J/100 g。与100%猪背膘和100%乳化棕榈油肉糜相比,50%乳化棕榈油肉糜的蒸煮得率最高。在80℃时,50%乳化棕榈油肉糜的G'值最高(17.5 k Pa),对照组最低(15.8 k Pa)。因此,使用50%乳化棕榈油替代猪背膘的贡丸品质最好。
The effects of substituting pork back-fat（ 50% and 100%） with pre-emulsified palm oil（ using soy protein isolate） on proximate composition,color,cooking yield,hardness of pork kunw-wans,and rheological property of batters were investigated. Kung-wans had higher L＊value、b＊value and hardness with pre-emulsified palm oil.Increasing pre-emulsified palm oil,from 50% to 100% increased the water and protein content（ P〈0. 05）,and decreased the energy of kung-wans from 1006. 42 k J /100 g to 811. 07 k J /100 g. Compared to the batters with 100%back-fat and 100% pre-emulsified palm oil,50% pre-emulsified palm oil had the highest cooking yield. The batter which contain 50% pre-emulsified palm oil had the highest G＇ value（ 17. 5 k Pa）,and the control had the lowest G＇value（ 15. 8 k Pa）. In conclusion,the kung-wan with 50% pre-emulsified palm oil had the best quality.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第10期112-116,共5页
Food and Fermentation Industries
基金
马来西亚棕榈油总署基金(PORTSIM 042/2015)
国家自然科学基金项目(31501508)
关键词
棕榈油
贡丸
色差
蒸煮得率
流变性
palm oil
kung-wan
colour
cooking yield
rheological property
