肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
10期
9-12
,共4页
预调理肉糜制品%山梨醇%猪肉丸
預調理肉糜製品%山梨醇%豬肉汍
예조리육미제품%산리순%저육환
phosphorus-free water-holding agent%sorbic alcohol%prepared mined meat products
研究无磷持水剂山梨醇对预调理肉糜制品(猪肉丸)品质的影响.将0%、1%、5%、8%、10%的山梨醇分别加入猪肉丸中,研究其对猪肉丸的持水、质构、感官指标的影响.结果表明:山梨醇的添加能够显著减少猪肉丸滴液损失、解冻损失、蒸煮损失,提高猪肉丸得率(P<0.05);对猪肉丸的硬度有明显的改善作用(P<0.05),但对质构的其他指标影响不显著;感官各项指标加权综合评分,添加量为5%时,评分最高.
研究無燐持水劑山梨醇對預調理肉糜製品(豬肉汍)品質的影響.將0%、1%、5%、8%、10%的山梨醇分彆加入豬肉汍中,研究其對豬肉汍的持水、質構、感官指標的影響.結果錶明:山梨醇的添加能夠顯著減少豬肉汍滴液損失、解凍損失、蒸煮損失,提高豬肉汍得率(P<0.05);對豬肉汍的硬度有明顯的改善作用(P<0.05),但對質構的其他指標影響不顯著;感官各項指標加權綜閤評分,添加量為5%時,評分最高.
연구무린지수제산리순대예조리육미제품(저육환)품질적영향.장0%、1%、5%、8%、10%적산리순분별가입저육환중,연구기대저육환적지수、질구、감관지표적영향.결과표명:산리순적첨가능구현저감소저육환적액손실、해동손실、증자손실,제고저육환득솔(P<0.05);대저육환적경도유명현적개선작용(P<0.05),단대질구적기타지표영향불현저;감관각항지표가권종합평분,첨가량위5%시,평분최고.
The effect of sorbic alcohol as a phosphate-free water-holding agent on the quality of prepared mined meat products (pork meatballs) was investigated. Pork meatballs with added sorbic alcohol at 0%, 1%, 5%, 8%or 10%were analyzed for water-holding capacity, texture parameters and sensory quality. Adding sorbic alcohol resulted in a significant reduction in drip loss and a significant increase in productivity (P<0.05). Moreover, hardness was significant improved (P<0.05), but other texture parameters did not vary significantly. The highest comprehensive sensory score was obtained for pork meatballs when 5%sorbic alcohol was added.
