酱油、白糖、食盐对粉蒸肉质构特性影响的研究  

Effects of soy,sugar,salt on the texture characteristics of steamed pork bacon with rice powder

作　　者：谢碧秀[1] 何会[1] 宋哲[1] 孙智达[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2008年第11期133-137,共5页Science and Technology of Food Industry

基　　金：湖北省农业创新岗位农产品加工项目

摘　　要：采用质地剖面分析法(TPA,texture profile analysis)研究了酱油、白糖、食盐对粉蒸肉质构的影响,结果表明:带皮肥肉和瘦肉的硬度和耐嚼性随着酱油的增加而增加,无皮肥肉的弹性、凝聚性和回复性变化较大;白糖对带皮肥肉的硬度、弹性、回复性和瘦肉的耐嚼性影响显著;食盐对带皮肥肉的硬度和回复性、无皮肥肉的弹性和回复性影响不显著。The effects of soy, sugar, salt on the texture characteristics of steamed pork bacon with rice powder were studied by the method of texture profile analysis. The result indicated the hardness and chewiness of the fat meat with skin and lean meat were increased with the increase of soy, springiness, cohesiveness and resilience of skinless fat meat changed greatly. Sugar had significant influence on the hardness, springiness and resilience of fat meat with skin,and the chewiness of lean meat. Salt had no significant influence on the hardness and resilience of fat meat with skin, and the springiness and resilience of lean meat.

关 键 词：粉蒸肉 质地剖面分析 调料 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]