食品科学2017，Vol.38Issue(19)：143-148,6.DOI:10.7506/spkx1002-6630-201719023
食盐对调理重组牛肉制品品质及水分分布特性的影响
Effect of Salt on Quality and Water Distribution Characteristics of Ready-to-Eat Restructured Beef Products
摘要
Abstract
This study evaluated the effect of salt addition (0％,0.5％,1.0％,1.5％,2.0％ and 2.5％) on quality characteristics of ready-to-eat restructured beef products.Restructured beef was prepared from beef trimmings with different amounts of added salt and the quality characteristics such as texture properties,bind strength,color,water activity,relaxation time T2 and microstructure were examined and compared.Results showed that with increasing salt addition,the water activity of the products significantly reduced,and the bind strength and texture properties were significantly improved (P ＜ 0.05),but the color became darker.In addition,with the increase in salt concentration,the proportion of immobilized water increased and the proportion of free water decreased gradually,as determined by low-field nuclear magnetic resonance,suggesting enhanced water retention in products.Scanning electron microscopic results showed that a more compact gel structure was formed after salt addition,which might contribute to the increase in water-holding capacity and bind strength of the product.Addition of 1.5％ salt resulted in best quality products with moderate salty taste.Overall,the suitable amount of salt added to ready-to-eat restructured beef products was 1.5 ％.关键词
食盐/调理重组牛肉制品/品质特性/水分分布Key words
salt/ready-to-eat restructured beef products/quality characteristics/water distribution分类
轻工纺织引用本文复制引用
李龙祥,赵欣欣,夏秀芳,孔保华,刘兵..食盐对调理重组牛肉制品品质及水分分布特性的影响[J].食品科学,2017,38(19):143-148,6.基金项目
黑龙江省应用技术研究与开发重点计划项目(GA15B302) （GA15B302）
国家自然科学基金面上项目(31471599) （31471599）
