香辛料提取物对牛肉丸冻藏过程中质构和微观结构的影响  

Effects of spice extract on the textural properties and microstructure of beef balls during frozen storage

作　　者：贾娜[1] 陈璐[2] 刘骞[2] 孔保华[2] 

机构地区：[1]渤海大学食品科学研究院,渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,食品贮藏加工及质量安全控制工程技术研究中心,辽宁省高校重大科技平台,辽宁锦州121013 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第16期300-303,312,共5页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划(2012BAD28B02);黑龙江省教育厅科学计划研究项目(12511054)

摘　　要：以牛肉丸保水性、质构特征和微观结构为评价指标,探讨了迷迭香、丁香和桂皮提取物对牛肉丸冻藏过程中食用品质的影响。结果表明,牛肉丸在冻藏过程中,解冻损失和蒸煮损失逐渐增加(p<0.05),说明牛肉丸的保水性降低,而添加迷迭香、丁香和桂皮提取物能显著提高保水性(p<0.05);牛肉丸的硬度和弹性随着冻藏时间的延长,先增加后降低,添加迷迭香、丁香和桂皮提取物能显著提高牛肉丸的硬度和弹性(p<0.05),改善其质构特性;迷迭香、丁香和桂皮提取物能改善冻藏导致的牛肉丸组织结构松散、粗糙和不规则现象。香辛料提取物具有改善牛肉丸制品食用品质的潜在应用价值。The eating quality of beef balls during frozen storage were investigated by determining the water-holding capacity,textural properties and microstructure. The thawing loss and cooking loss were both declined during frozen storage （ p ＆lt; 0 . 05 ） which indicated that the water-holding capacity of the beef balls were weakened , but the addition of rosemary , clove and cassia extract improved the water-holding capacity （p＆lt;0.05）. The hardness and springiness first increased and then decreased with the prolonged storage time and the beef balls with rosemary,clove and cassia extract displayed more hardness and springiness than control （p ＆lt;0.05 ）. The addition of rosemary ,clove and cassia extract improved the loosening ,coarse and irregular microstructure of beef balls caused by frozen storage. The spice extracts possess the potential application ability to improve the eating quality of beef balls.

关 键 词：香辛料提取物 牛肉丸 冻藏 质构 微观结构 

分 类 号：TS202.3[轻工技术与工程—食品科学]