摘要
为研究蜡质玉米淀粉对速冻肉丸品质的影响,将蜡质玉米淀粉、木薯淀粉、马铃薯淀粉和玉米淀粉分别添加到速冻肉丸中,对比分析蜡质玉米淀粉肉丸与其他淀粉肉丸的质构特性、冻融循环稳定性和感官特性。结果表明,在不同储藏周期中,添加6%蜡质玉米淀粉肉丸的硬度变化与玉米淀粉肉丸相一致,黏性较低,能较好地改善肉丸的感官品质。此外,在4种淀粉中添加蜡质玉米淀粉的肉丸具有最好的冻融循环稳定性。
In order to investigate the effect of waxy corn starch on the quality of quick-frozen meatballs,waxy corn starch,tapioca starch,potato starch and corn starch were separately added to meatballs.The texture properties,freeze-thaw cycle stabilities and sensory properties of waxy corn starch meatballs and the others were compared and analyzed.The results indicated that the hardness change of 6%waxy corn starch meatballs was consistent with that of corn starch in different storage cycles,and the cohesiveness was lower than the others.The sensory quality of meatballs could also be improved.In addition,meatballs with waxy corn starch had the best freeze-thaw cycle stability in these different kinds of meatballs.
作者
魏晓明
陈佳佳
郇美丽
任晨刚
王满意
田颖
佟毅
WEI Xiaoming;CHEN Jiajia;HUAN Meili;REN Chengang;WANG Manyi;TIAN Ying;TONG Yi(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing102209;Jiangsu Province Modern Grain Circulation and Safety Collaborative Innovation Center,Nanjing210023;Jilin Zhongliang Biochemical Co.,Ltd.(National Engineering Research Center for Corn Deep Processing),Changchun130033)
出处
《食品科技》
CAS
北大核心
2019年第9期148-152,共5页
Food Science and Technology
基金
“十三五”国家重点研发计划项目(2017YFD0400503)
关键词
蜡质玉米淀粉
速冻肉丸
质构
感官
冻融循环稳定性
waxy corn starch
quick-frozen meatballs
texture
sensory
freeze-thaw cycle stabilities
