食品工业科技2011，Vol.32Issue(2)：123-126,4.
滚揉时间和加水量对重组牛肉品质特性的影响
Effect of tumbling time and applied water quantity on quality of restructured beef
摘要
Abstract
The effect of tumbling time ( 1,1.5,2,2.5h ) and applied water quantity (4％, 6％, 8％, 10％, 12％ ) on physical property of restructured beef were studied by single factor test to improve the quality characteristics of restructured beef. The results showed that the optimal tumbling time and applied water quantity were 1 h and 6％, respectively. Under the processing condition, the binding strength of the restructured beef was reinforced. The shearing force, thawing loss and cooking loss were decreased, also the texture profile analysis and color difference were improved.关键词
滚揉/工艺条件/重组牛肉分类
轻工纺织引用本文复制引用
马芙俊,孔保华..滚揉时间和加水量对重组牛肉品质特性的影响[J].食品工业科技,2011,32(2):123-126,4.基金项目
黑龙江省杰出青年基金项目(JC200702) （JC200702）
东北农业大学创新专项基金(2009). （2009）
