食品科学 ›› 2008, Vol. 29 ›› Issue (6): 170-173.
• 工艺技术 • 上一篇 下一篇
杨铭铎, 马雪, 张蕾, 曲彤旭
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YANG Ming-Duo, MA Xue, ZHANG Lei, QU Tong-Xu
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摘要: 采用L9(34)正交试验法和感官评定法研究了注NaCl量、加盐时间、磷酸盐添加量对猪肝品质的影响。结果表明:影响猪肝品质的最佳工艺条件为复合磷酸盐添加量0.3%、注NaCl量1%、加盐时间10min。感官评价与仪器分析相关性显著。
关键词: 盐水猪肝, 品质, 嫩化, 出品率
Abstract: Orthogonal test method L9 (34) and the sensory evaluation method were used to research the effects of dosages of NaCl injected and phosphate as well as added time of NaCl on pig liver quality.The results indicated that the best processing conditions for pig liver quality are adding 0.3% compound phosphate and 1% NaCl, and adding NaCl at the 10th min of cooking. The relationship between sensory evaluation appraisal and instrumental analysis is remarkable.
Key words: brine pig liver, quality, tenderization, productivity
杨铭铎, 马雪, 张蕾, 曲彤旭. 盐水猪肝工艺条件与品质相关性的研究[J]. 食品科学, 2008, 29(6): 170-173.
YANG Ming-Duo, MA Xue, ZHANG Lei, QU Tong-Xu. Corelationship Study of Processing Conditions and Qualities of Brine Pig Liver[J]. FOOD SCIENCE, 2008, 29(6): 170-173.
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