辅料添加对调理猪排品质的影响

Effects of Accessories on the Quality of Prepared Pork Steaks

采用猪里脊肉为主要原料,通过单因素试验以及响应面优化,研究胖大海胶、大豆分离蛋白、糯米粉对调理猪排油炸损失、蒸煮损失、持水力、硬度、感官评分的影响,优化复配工艺,旨在生产出风味优良、口感优良、方便快捷、适合工业化生产的优质方便菜肴。单因素研究结果表明,添加0.4%~1.2%的胖大海胶时,随胖大海胶的增多,硬度逐渐下降,持水力逐渐上升;当胖大海胶添加量为0.8%时,感官评分最高,综合评价指数也最高;大豆分离蛋白可显著降低油炸损失和蒸煮损失,当大豆分离蛋白添加量为2%时,综合评价指数最高;糯米粉添加量为3%时,硬度最小,感官评分最高,综合评价指数也最高。通过响应面优化确定胖大海胶、大豆分离蛋白、糯米粉的最优添加量为:胖大海胶0.7%、大豆分离蛋白1.8%、糯米粉3.3%,此时综合评价指数为16.05。

The effects of malva nut gum,soy protein isolate,and glutinous rice flour on frying loss,cooking loss,water retention,hardness,and sensory score were investigated through single factor test and response surface optimization using pork tenderloin as the main raw material.The aim was to produce high-quality industrialized convenient dishes that were excellent in flavor and taste,convenient and swift,suitable for industrial production.The results of single factor study showed that the hardness decreased and the water holding capacity gradually increased when the addition of malva nut gum was between 0.4%to 1.2%.When the malva nut gum was added at 0.8%,the sensory score and the comprehensive evaluation index were both highest;soy protein isolate could significantly reduce the loss of frying and cooking loss.When the soy protein isolate was added at 2%,the comprehensive evaluation index was the highest;when the glutinous rice flour was added at 3%,the hardness was the smallest,the sensory score was the highest,and also the comprehensive evaluation index.The optimal addition amount of malva nut gum(0.7%),soy protein isolate(1.8%)and glutinous rice flour(3.3%)was determined by response surface optimization and the comprehensive evaluation index was 16.05.