复合脂肪替代物在牛肉制品中的应用  

Formulation of a Composite Fat Replacer and Its Application in Beef Products

作　　者：胡铁军[1] 范晶晶[1] 秦凤贤[1] 何彬[1] 

机构地区：[1]吉林省长春皓月清真肉业股份有限公司,吉林长春130013

出　　处：《肉类研究》2011年第8期31-33,共3页Meat Research

摘　　要：利用L9(34)正交试验最终确定复合脂肪替代物主要添加剂配比:单硬脂酸甘油酯1.9%、变性淀粉2.6%、谷氨酰胺转酶0.3%、精炼牛脂肪31%。感官评价及计算机视觉成像系统综合评价判定复合脂肪替代物在牛肉制品中的应用效果,牛肉大理石花纹等级平均为2级以上。In order to develop a composite fat replacer,glycerin monostearate,modified starch,glutamine aminotransferase,refined tallow were formulated and their optimal percentages in the fat replacer were determined using a L9（34） orthogonal array design to be glycerin monostearate 1.9%,modified starch 2.6%,glutamine aminotransferase 0.3% and refined tallow 31%.Meanwhile,the application of the composite fat replacer in beef products was judged by the combined use of sensory evaluation and computer vision imaging to accurately identify beef marbling grades.

关 键 词：复合脂肪替代物 重组雪花牛肉 牛肉大理石花纹等级 计算机视觉成像系统 感官评定 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]