肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
8期
36-38
,共3页
速冻调理肉制品%美味肽%鲜甜醇厚
速凍調理肉製品%美味肽%鮮甜醇厚
속동조리육제품%미미태%선첨순후
frozen prepared meat products%delicious peptide%fresh and mellow
以速冻调理肉丸为例，对速冻调理肉制品在冷冻储存过程中的鲜味、厚味及不良风味进行研究。采用味精、I＋G和美味肽的不同配比方案，探究不同调味品对速冻调理肉丸风味的影响，结果表明：采用美味肽（0．25％）＋味精0．6（％）的方案三效果最佳，不仅能够显著增强肉丸的鲜味和厚味，赋予其肉汁感，而且稳定性强，耐低温，在42d以内能够很好的保持肉丸的风味，抑制不良气味的产生。
以速凍調理肉汍為例，對速凍調理肉製品在冷凍儲存過程中的鮮味、厚味及不良風味進行研究。採用味精、I＋G和美味肽的不同配比方案，探究不同調味品對速凍調理肉汍風味的影響，結果錶明：採用美味肽（0．25％）＋味精0．6（％）的方案三效果最佳，不僅能夠顯著增彊肉汍的鮮味和厚味，賦予其肉汁感，而且穩定性彊，耐低溫，在42d以內能夠很好的保持肉汍的風味，抑製不良氣味的產生。
이속동조리육환위례，대속동조리육제품재냉동저존과정중적선미、후미급불량풍미진행연구。채용미정、I＋G화미미태적불동배비방안，탐구불동조미품대속동조리육환풍미적영향，결과표명：채용미미태（0．25％）＋미정0．6（％）적방안삼효과최가，불부능구현저증강육환적선미화후미，부여기육즙감，이차은정성강，내저온，재42d이내능구흔호적보지육환적풍미，억제불량기미적산생。
The frozen prepared meatball was taken as an example. The umami, strong taste and bad flavor in frozen prepared meat products during storage were studied. Different proportions of monoso?dium glutamate, I+G and delicious peptide were used to explore the impact of different spices on the fla?vor of frozen prepared meatball. The results showed that the delicious peptide ( 0. 25%) and MSG (0. 6%) was the best scheme. It could not only significantly enhance umami and taste of meatballs and give the gravy sense, but also had strong stability and low temperature resistance. It could keep the flavor of meatballs and suppress bad smell within 42 days.
