食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
7期
74-77
,共4页
牛肉%上浆%质构分析%质地多面分析
牛肉%上漿%質構分析%質地多麵分析
우육%상장%질구분석%질지다면분석
beef%sizing quality%structure%Texture profile analysis
以感官评分为指标，进行牛肉上浆工艺实验，得到牛肉上浆最佳配比是蛋清﹕淀粉﹕食盐﹕水﹕色拉油﹕牛肉为2∶4∶1∶6∶1∶150（质量比），将上浆后的牛肉在4℃下冷藏时间20 min，再进行烹制效果最佳。将上浆工艺实验制得的样品进行质构仪质地多面分析（TPA），TPA测定出硬度、弹性、粘聚性和咀嚼性能够全面反映肉的感官质构，且其回归模型整体显著。TPA测定结果与感官评分之间的相关系数分别为硬度0.979、弹性0.788、凝聚性0.974、咀嚼性0.667，即感官评定预测的准确程度依次为硬度>凝聚性>弹性>咀嚼性。
以感官評分為指標，進行牛肉上漿工藝實驗，得到牛肉上漿最佳配比是蛋清﹕澱粉﹕食鹽﹕水﹕色拉油﹕牛肉為2∶4∶1∶6∶1∶150（質量比），將上漿後的牛肉在4℃下冷藏時間20 min，再進行烹製效果最佳。將上漿工藝實驗製得的樣品進行質構儀質地多麵分析（TPA），TPA測定齣硬度、彈性、粘聚性和咀嚼性能夠全麵反映肉的感官質構，且其迴歸模型整體顯著。TPA測定結果與感官評分之間的相關繫數分彆為硬度0.979、彈性0.788、凝聚性0.974、咀嚼性0.667，即感官評定預測的準確程度依次為硬度>凝聚性>彈性>咀嚼性。
이감관평분위지표，진행우육상장공예실험，득도우육상장최가배비시단청﹕정분﹕식염﹕수﹕색랍유﹕우육위2∶4∶1∶6∶1∶150（질량비），장상장후적우육재4℃하랭장시간20 min，재진행팽제효과최가。장상장공예실험제득적양품진행질구의질지다면분석（TPA），TPA측정출경도、탄성、점취성화저작성능구전면반영육적감관질구，차기회귀모형정체현저。TPA측정결과여감관평분지간적상관계수분별위경도0.979、탄성0.788、응취성0.974、저작성0.667，즉감관평정예측적준학정도의차위경도>응취성>탄성>저작성。
Sensory score as the indicator,the experiments of beef sizing technology comes that the optimum proportion of egg white∶starch∶salt∶water∶beef∶salad oil was 2∶4∶1∶6∶1∶150. If leaving the sizing beef under 4℃refrigerating for 20 min, the effect of cooking will be the best.Texture Profile Analysis (TPA) of the samples of sizing technology experiment determined the hardness, springiness, eohesiveness and chewiness, which would fully reflect the sensoty quality and structure of meat ,and the regression model was significant as a whole.The correlation coefficient between TPA determination and the sensory score of hardness was 0.979 , of springiness was 0.788, of eohesiveness was 0.974 and of chewiness was 0.667.This means that sensory evaluation to predict the accurate degree of hardness>cohesion>elasticity>chewiness.
