预处理可得然胶对速冻牛肉饼食用品质的影响  

Effect of Pretreated Curdlan on the Eating Quality of Quick-Frozen Beef Patty

作　　者：陈道春 陆志娟 齐自元[2] CHEN Daochun;LU Zhijuan;QI Ziyuan(Lifewings Biotech Co.,Ltd.,Shanghai 200444,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海统益生物科技有限公司,上海200444 [2]上海海洋大学食品学院,上海201306

出　　处：《食品科技》2022年第9期88-93,共6页Food Science and Technology

摘　　要：为提升可得然胶粉末的应用效果,采用酸碱中和对可得然胶粉末进行预处理,研究预处理前后的可得然胶对速冻牛肉饼品质的影响,以加工特性、质构特性和感官评分为指标进行取样测定。结果表明:相比于未处理的可得然胶粉末,酸碱中和预处理后实验组的解冻损失率、离心损失率、烹饪损失、表面收缩和厚度收缩幅度均明显降低(P<0.05),而保水性显著升高(P<0.05)。在添加量为0.5%时,酸碱中和预处理实验组的剪切力、硬度和咀嚼性降至最低而感官评分中的组织、口感及总分最高且明显优于添加可得然胶粉末的速冻牛肉饼(P<0.05)。因此,酸碱中和预处理可得然胶可以更有效地提升速冻牛肉饼的品质。In order to improve the application of curdlan powder,curdlan pretreated by alkali-neutralization and non-treated curdlan powder were added in the preparation of quick-frozen beef patty.The effects on the processing properties,textural properties and sensory score were investigated.The results showed that thawing loss,centrifugal loss,cooking loss,surface shrinkage and thickness shrinkage of quickfrozen beef patty with the addition of curdlan treated by alkali-neutralization decreased obviously,waterholding capacity increased significantly(P<0.05)in comparison to quick-frozen beef patty with nontreated curdlan powder.Moreover,shear force,hardness and chewiness of quick-frozen beef patty added curdlan treated by alkali-neutralization reduced to the minimum while texture,taste and sensory score reached the maxmum at 0.5%addition.Furthermore,quick-frozen beef patty added curdlan treated by alkali-neutralization performed better.Therefore,curdlan treated by alkali-neutralization could enhancethe quality of quick-frozen beef patty more effectively.

关 键 词：可得然胶 预处理 酸碱中和 速冻牛肉饼 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]