食品与发酵工业2018，Vol.44Issue(3)：194-198,5.DOI:10.13995/j.cnki.11-1802/ts.014940
不同食盐添加量和蒸煮温度对猪肉糜品质的影响
Effect of salt and temperature on gel characteristics of ground pork
摘要
Abstract
Salt content and cooking temperature affect processing characteristics and product quality of ground pork.In this paper,salt (1％,2％ and 3％) and cooking temperature (70 ℃,80 ℃ and 90 ℃) on color,cooking yield,texture and rheological properties of ground pork were studied.The L* value,cooking yield,hardness,springiness and cohesiveness of ground pork increased significantly with the increase of salt content (p ＜ 0.05),but b* value was declined.From 25 ℃ to 95 ℃,the energy modulus (G') of ground pork with 3％ of salt was the highest.At the same salt content,the cooking yield and springiness showed the highest at 70 ℃,then decreased with temperature increasing.The b* value and cohesiveness was increased significantly with temperature (p ＜0.05).The G'had the highest value at 89 ℃.Overall,appropriate salt content and cooking temperature can improve the quality of ground pork.关键词
蓝莓/大小/品质/制汁食盐/温度/质构/流变性/蒸煮得率Key words
salt/temperature/texture/rheological property/cooking yield引用本文复制引用
王春彦,康壮丽,马汉军,朱东阳,宋照军,高雪琴,杨保进..不同食盐添加量和蒸煮温度对猪肉糜品质的影响[J].食品与发酵工业,2018,44(3):194-198,5.基金项目
河南省重大科技专项(161100110700) （161100110700）
中国博士后科学基金(2016M602237)资助 （2016M602237）
河南科技学院2014博士科研启动费(205010615001) （205010615001）
