CAJ | 학술논문

为了解添加脂肪乳状液对牛肉饼品质的影响，设计脂肪乳状液的添加比例分别为0%、10%、20%和30%，分析添加不同比例脂肪乳状液的牛肉饼在冷藏过程中品质的变化。试验结果表明：添加脂肪乳状液可明显提高牛肉饼的嫩度、质构特性和风味，但会增加牛肉饼的硫代巴比妥酸（TBARS）值和挥发性盐基氮（TVB-N）值，并对牛肉饼的色泽和外观特征产生一定的影响。所以综合考察，牛肉饼中添加10%~20%脂肪乳状液比较适宜，超过30%会对牛肉饼的质量产生明显的不利影响。
위료해첨가지방유상액대우육병품질적영향，설계지방유상액적첨가비례분별위0%、10%、20%화30%，분석첨가불동비례지방유상액적우육병재랭장과정중품질적변화。시험결과표명：첨가지방유상액가명현제고우육병적눈도、질구특성화풍미，단회증가우육병적류대파비타산（TBARS）치화휘발성염기담（TVB-N）치，병대우육병적색택화외관특정산생일정적영향。소이종합고찰，우육병중첨가10%~20%지방유상액비교괄의，초과30%회대우육병적질양산생명현적불리영향。
@@@@To understand the influences of adding fatty emulsion fluid on beef pies's quality , we adopted this experiment to analyse the quality changes of beef with different ratios of fatty emulsion fluid in the process of cold storage. The adding ratios were divided as 0%, 10%, 20%and 30%. The results showed that adding fatty emulsion fluid could clearly improve the beef pies's tenderness, quality, structure characteristics and flavour. We also found that it could increase the TBARS and TVB-N values in beef and make some influences on beef pies's color and look. So overall , it is proper for adding 10%-20%fatty emulsion fluid. Adding fatty emulsion fluid more than 30%could bring about some disadvantages on beef pies's quality.