家电科技2024，Vol.4Issue(4)：26-34,9.DOI:10.19784/j.cnki.issn1672-0172.2024.04.003
不同模式烤制肉饼脱脂及品质评价研究
Research on defatting and quality evaluation of meat patties in different cooking modes
释永超 1李行 1于方芳 1孙欣洁 1谢显红 2王国文1
作者信息
- 1. 山东省青岛市海信研发中心超前研发部 山东青岛 266100
- 2. 山东省青岛市海信研发中心超前研发部 山东青岛 266100||中国海洋大学食品科学与工程学院 山东青岛 266500
- 折叠
摘要
Abstract
To explore the degreasing effect and quality evaluation of meatloaf under different baking modes.By measuring the cooking loss rate,degreasing rate and sensory score of six different baking modes and taking optical photos,the optimal baking mode was selected by comparing with competing products.The optimal baking mode and steam-assisted baking were adopted to improve the degreasing rate,and the effects of steam-assisted baking on the quality indexes such as nutrient composition,color difference and texture of the patty were studied.The results shows that the degradability of the top double-ring heating+fan and annular hot air+bottom heating modes was 38.97%and 38.36%,respectively,and the sensory scores were 78.75 and 80.07 points.When steam assisted baking was used,the degreasing rate was the highest(47.33%),the protein content was the highest(65.78%)(dry base),the overall effect of texture and color was the best,and the overall baking result was the best.The results provide a theoretical basis for evaluating the effects of different baking modes on meat products,providing quantifiable requirements for heating effects,and improving the heating performance of oven products and developing intelligent programs.关键词
烤制模式/脱脂/品质评价/蒸汽辅助烤制Key words
Baking mode/Degreasing/Quality evaluation/Steam assisted baking分类
信息技术与安全科学引用本文复制引用
释永超,李行,于方芳,孙欣洁,谢显红,王国文..不同模式烤制肉饼脱脂及品质评价研究[J].家电科技,2024,4(4):26-34,9.
