肉类研究2024，Vol.38Issue(5)：7-14,8.DOI:10.7506/rlyj1001-8123-20240417-082
乳化脂对牛肉乳化肠品质的影响
Effect of Emulsified Fat on the Quality of Emulsified Beef Sausage
摘要
Abstract
This study aimed to investigate the feasibility of utilizing emulsified fat to produce low-fat emulsified beef sausage.The impact of different levels(0%,25%,50%,75%and 100%)of emulsified fat substitution for fat in traditional beef sausage on its quality properties was examined.The findings revealed that as the percentage of emulsified fat replacement increased,there was a slight rise in cooking loss and a significant increase in water content of emulsified beef sausage(P<0.05).Additionally,protein content decreased,fat content significantly decreased(P<0.05),but no notable difference observed in ash content.The brightness value gradually increased.Both hardness and chewiness were notably reduced(P<0.05).Rheological analysis indicated a decreasing trend in the initial viscosity of minced meat.Scanning electron microscopy(SEM)results demonstrated that the internal void diameter decreased with increasing levels of emulsified fat replacement.Sensory evaluation showed no significant difference among all fat replacement groups.Overall,incorporating emulsified fat into emulsified beef sausage can effectively lower its fat content while enhancing its tenderness and maintaining its overall acceptability.关键词
乳化脂/牛肉乳化肠/乳化剂/质构特性/感官评价Key words
emulsified fat/emulsified beef sausage/emulsifier/texture properties/sensory evaluation分类
轻工纺织引用本文复制引用
赵改名,司羽平,李嘉辉,许龙,祝超智,谷月,李付强..乳化脂对牛肉乳化肠品质的影响[J].肉类研究,2024,38(5):7-14,8.基金项目
国家现代农业产业技术体系建设专项(CARS-37) （CARS-37）
河北省现代农业产业技术体系肉牛产业创新团队建设项目(HBCT2023190204) （HBCT2023190204）
