水分、咸蛋清和复配胶对肉糜制品品质的影响

Effects of Water, Salted Egg White and Blended Gum on the Quality of Minced Meat Products

为提高咸蛋清资源利用及肉糜制品品质,以添加蛋清和在蛋清中加盐的方式表示咸蛋清,研究水、咸蛋清、复配胶对肉糜制品品质的影响。通过质构特性、感官评价、水分及蒸煮得率4个指标进行分析并确定最适添加量。结果表明,与未添加蛋清相比,咸蛋清能明显降低肉糜制品硬度,增加弹性和耐咀性,提高肉糜制品的蒸煮得率。适当地添加水,能显著增加肉糜制品弹性,复配胶的添加能改善肉糜制品品质。肉糜制品中不同添加物的最佳添加量为:水添加量20%、蛋清添加量7%、蛋清盐添加量3%、复配胶添加量0.5%。

To improve the quality of the salted egg white resource utilization and minced meat products, salted egg white was represented by adding egg white and adding salt to egg white in this paper. The effects of water, salted egg whites and blended gum on the quality of minced meat products were studied. The optimum additive amount was determined by analyzing the texture properties, sensory evaluation, moisture and cooking rate. The results showed that compared with the unadded egg white, the salted egg white could obviously reduce the hardness, increase the elasticity and bite resistance, and improve the cooking rate of minced meat products. At the same time, proper water content could significantly increase the elasticity of minced meat products, and the addition of blended gum further improved the quality of minced meat products. The optimal addition amount of different additives in meat products was 20% water content, 7% egg white addition, 3% salt content of egg white, and 0.5% addition amount of blended gum.