食品与发酵工业2015，Vol.41Issue(3)：96-99,4.DOI:10.13995/j.cnki.11-1802/ts.201503017
盐水注射及食用胶对酱牛肉品质的影响
Effect of the brine injection and edible gums on the quality of marinated beef
摘要
Abstract
The effect of the brine injection rate and the edible gums ratios in the injection on the cooking loss,Aw and quality of brined beef were studied.The optimum brine injection rate were determined by measurement of the cooking loss,a * value and shearing force of the beef at different brine injection rate (10％ 、15％ 、20％ 、25％ 、30％).The carrageenan,flaxseed gum and xanthan gum at different ratios were added to the injection liquid.The optimum edible gums ratios were determined by the water activity,cooking loss,shearing force,a* value and the texture profile.The results showed that the cooking loss,a * value and shearing force were decreased with the increasing of brine injection rate.The optimum brine injection rate was 20％.The mixtures of edible gums increased the water activity and decreased the cooking loss,shearing force,a* value,hardness and chewiness.The optimum mixtures were carrageenan and xanthan gum.The application of brine injection and edible gums to the injection could improve the quality of marinated beef.关键词
盐水注射/食用胶/酱牛肉/品质Key words
brine injection/edible gums/sauced beef/quality引用本文复制引用
贾娜,李博文,孔保华..盐水注射及食用胶对酱牛肉品质的影响[J].食品与发酵工业,2015,41(3):96-99,4.基金项目
黑龙江省科技计划项目(GC13B212) （GC13B212）
国家公益性行业(农业)科研专项经费(201303082) （农业）
