肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2014年
10期
28-29,32
,共3页
祁祥%李楠%韩磊%张艳芳%殷开巍%黄训文
祁祥%李楠%韓磊%張豔芳%慇開巍%黃訓文
기상%리남%한뢰%장염방%은개외%황훈문
拉丝蛋白%感官品质%出成率%经济效益
拉絲蛋白%感官品質%齣成率%經濟效益
랍사단백%감관품질%출성솔%경제효익
drawing soy protein%sensory evaluation%yield%economic benefit
以鸡胸肉为主要材料，制作一款成型产品柠檬鸡块。采用完全随机区组实验设计，研究了3种拉丝蛋白以不同比例替代鸡肉对产品感官品质、出成率和经济效益的影响。结果表明∶拉丝蛋白对鸡肉产品整体感官品质有一定的影响，且明显提高了产品出成率，对经济效益的提升具有很好的促进作用；拉丝蛋白在鸡肉产品中的应用最佳选择应为2＃拉丝蛋白，50％替代量。
以鷄胸肉為主要材料，製作一款成型產品檸檬鷄塊。採用完全隨機區組實驗設計，研究瞭3種拉絲蛋白以不同比例替代鷄肉對產品感官品質、齣成率和經濟效益的影響。結果錶明∶拉絲蛋白對鷄肉產品整體感官品質有一定的影響，且明顯提高瞭產品齣成率，對經濟效益的提升具有很好的促進作用；拉絲蛋白在鷄肉產品中的應用最佳選擇應為2＃拉絲蛋白，50％替代量。
이계흉육위주요재료，제작일관성형산품저몽계괴。채용완전수궤구조실험설계，연구료3충랍사단백이불동비례체대계육대산품감관품질、출성솔화경제효익적영향。결과표명∶랍사단백대계육산품정체감관품질유일정적영향，차명현제고료산품출성솔，대경제효익적제승구유흔호적촉진작용；랍사단백재계육산품중적응용최가선택응위2＃랍사단백，50％체대량。
Chicken breast was taken as main materials to produce a kind of molded products named lemon chicken nugget. Through randomized complete block experimental design, the effects of substituting different proportions of raw meat by three kinds of drawing soy protein on sensory quality, yield and eco-nomic benefit of product were studied. The result showed that drawing soy protein had a certain influence on the overall quality of chicken products and obviously improved the product yield and economic efficien-cy. The best choice of the application of drawing soy protein in chicken products was that 2#drawing soy protein and substituting ratio at 50%.
