摘要
针对牛肉丸口感欠佳的问题,在传统肉丸加工的基础上,通过添加猪瘦肉,改善牛肉丸口感。研究了猪瘦肉不同添加量对牛肉丸保水性、蒸煮损失率、乳化性、乳化稳定性、凝胶特性及感官的影响。结果表明,当牛肉与猪肉的质量比为8∶2和7∶3时,肉糜的失水率及蒸煮损失率较低,乳化能力及乳化稳定性最佳;同时肉丸感官评分最高,且质构适宜。因此牛肉丸中添加适量猪瘦肉可以使产品更爽口,味道更鲜美。
In order to improve the mouthfeel of beef meatballs, pork lean meat was added during the traditional meatball processing. In this experiment, the effects of different amount of pork lean meat on water retention, cooking loss, emulsification, emulsification stability, gel properties and sensory and texture properties of beef meatballs were studied. The results showed that the meatballs had good properties in all aspects including water retention, cooking loss, emulsification and emulsification stability. The best mass ratio of beef to pork was 8：2 and 7： 3. In conclusion, adding pork lean meat into beef meatballcan make the product more delicious.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第9期162-165,共4页
Food and Fermentation Industries
基金
四川省科技厅(2015ZYZF0107)半野血藏猪生态养殖与精深加工关键技术研究及产业化示范
四川省科技厅(2016FZ0022)半野血藏猪休闲食品关键技术研究与产业化示范
四川省科技厅(2016NZYZF0034)秦巴山区生态畜肉腌腊制品加工关键技术集成和转化应用
四川省科技厅(2016NZYZF0028)"小麦精深加工及副产物综合利用关键技术集成和转化应用"
四川省科技厅(2016NZ0090)
西华大学研究生创新基金(ycjj2017041)
关键词
牛肉
猪瘦肉
乳化性
凝胶特性
beef
pork meat
emulsifying property
gel properties
