扬州大学学报（农业与生命科学版）2023，Vol.44Issue(6)：134-139,6.DOI:10.16872/j.cnki.1671-4652.2023.06.017
乳液/高压均质乳液对低脂猪肉糜品质的影响
Effect of emulsion/high pressure homogenized emulsion on quality of low-fat pork batter
摘要
Abstract
In this paper,the effects of partial(50％)or total(100％)replacement of pork back-fat with emulsion/high pressure homogenized emulsion on gel characteristics,rheology and sensory quality of pork batters were investigated.The addition of emulsion/high pressure homogenized emulsion significantly increased the cooking yield,L* and b* values and textural properties of pork batters and decreased a* value.Compared to the 100％pork back-fat sample,the 100％high pressure homogenized emulsion sample had the highest L* value,and the 50％high pressure homogenized emulsion sam-ple had the best water retention and texture.The addition of emulsion/high pressure homogenized emulsion increased the G1 value at 80 ℃,and the highest G'value(15.4 kPa)was obtained with the addition of 50％high pressure homogenized emulsion.In addition,the addition of too much emulsion/high pressure homogenized emulsion significantly decreased the overall acceptability of pork batter.In conclusion,the use of high pressure homogenized emulsion as a substitute for 50％pork back-fat significantly increased the water retention,rheological and textural properties of pork batter and improved the quality of cooked pork batter.关键词
猪肉糜/乳液/高压均质乳液/质构/流变/凝胶特性Key words
pork batter/emulsion/high pressure homogenized emulsion/texture/rheological/gel properties分类
农业科技引用本文复制引用
吴雅倩,葛庆丰,刘瑞,康壮丽,朱东阳,马汉军..乳液/高压均质乳液对低脂猪肉糜品质的影响[J].扬州大学学报（农业与生命科学版）,2023,44(6):134-139,6.基金项目
国家自然科学基金面上项目(32272365) （32272365）
扬州大学大学生科创基金项目(XCX20231076) （XCX20231076）
扬州市-扬州大学市校合作共建创新科技平台项目(YZ2020267) （YZ2020267）
