黄花菜粉对牛肉糜凝胶特性和流变性质的影响

Effect of Daylily Powder on Gelation and Rheological Properties of Beef Batters

该文研究黄花菜粉对牛肉糜凝胶特性和流变性质的影响。将60、80、100目黄花菜粉按添加量分别为2%、4%、6%、8%、10%制得牛肉糜凝胶,以未添加组为对照。结果表明,添加黄花菜粉能显著降低牛肉糜的蒸煮损失(p<0.05),牛肉糜凝胶的保水性和凝胶强度均随黄花菜粉添加量的增加而增强,黄花菜粉添加量为4%可显著增加牛肉糜持水性和凝胶强度。动态流变测量表明,牛肉糜的G′值经历3个阶段,25℃~47℃时,添加不同目数黄花菜粉肉糜和空白对照组肉糜的储能模量G′值均缓慢升高;在47℃~60℃时,添加100目黄花菜粉肉糜的G′值迅速上升;在60℃~80℃所有试验组牛肉糜的G′值快速上升。添加量为4%的100目黄花菜粉牛肉糜凝胶相对于其他组具有更好的品质特性,蒸煮损失(10.26%)、保水性(83.59%)、凝胶强度(2448.25 g)、色泽(L*值48.19、a*值0.94、b*值5.35)、硬度(8339.87 g)、弹性(0.92)、内聚性(0.68)、咀嚼性(6527.52 g)和回复性(0.29)。

To study the effect of daylily powder on the gelation and rheological properties of beef batter gels,beef batters were supplemented with 60,80,and 100 mesh daylily powder at 2%,4%,6%,8%and 10%,with a control sample prepared without daylily powder.The results showed that the addition of daylily powder significantly reduced the cooking loss of beef batter(p<0.05).In addition,the water retention and gel strength of beef batters increased with the amount of daylily powder,and the water retention and gel strength of beef batters significantly increased when the daylily powder addition was at 4%.Dynamic rheological measurements showed that the G'values of the beef batters went through three stages:at 25℃-47℃,the G'value of beef batters with different meshes of daylily powder and the control increased slowly,the G′value of beef batters with 100 mesh increased rapidly with increasing temperature from 47℃-60℃,and the G'value of all beef batters rose rapidly at 60℃-80℃.The results indicated that cooking loss(10.26%),water retention(83.59%),gel strength(2448.25 g),color(L*=48.19,a*=0.94,b*=5.35),hardness(8339.87 g),elasticity(0.92),cohesion(0.68),chewiness(6527.52 g),and resilience(0.29)of the beef batters gel containing 4%100 mesh daylily powder had better quality than the other groups tested.