食品科学 ›› 2010, Vol. 31 ›› Issue (19): 174-178.doi: 10.7506/spkx1002-6630-201019037

• 基础研究 • 上一篇    下一篇

添加不同用量花生的重组牦牛肉饼的理化和感官特性研究

唐善虎1,王 柳1,余小贞1,胡廷武2   

  1. 1.西南民族大学生命科学与技术学院
    2.四川红原县生产力促进中心
  • 收稿日期:2010-07-04 修回日期:2010-09-29 出版日期:2010-10-15 发布日期:2010-12-29
  • 通讯作者: 唐善虎 E-mail:stang01@126.com
  • 基金资助:

    四川省科技支撑计划项目(2008FZ0138;2009FZ0020)

Physico-chemical and Sensory Characteristics of Restructured Yak Meat Patties with Different Amounts of Added Peanut Powder

TANG Shan-hu1,WANG Liu1,YU Xiao-zhen1,HU Ting-wu2   

  1. 1. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China;
    2. Hongyuan Productivity Promotion Center, Hongyuan 624400, China
  • Received:2010-07-04 Revised:2010-09-29 Online:2010-10-15 Published:2010-12-29
  • Contact: TANG Shan-hu E-mail:stang01@126.com

摘要:

探讨在重组牦牛肉饼中添加不同量花生仁粉后的物理化学和感官特性变化,并确定花生仁粉的用量。牦牛肉经绞细后分别添加0、5%、10%、15%、20% 花生仁粉,经过24h 低温腌制,并在- 20℃冻藏后,对肉饼的解冻损失、保水和保油性、烤制得率、烤制前后pH 值、色差和质构以及烤制后感官特性进行测定。结果表明:生牦牛肉饼中添加花生仁粉有增加黏附性的趋势(P < 0.01),但不影响硬度、弹性、黏聚性、咀嚼性和韧性(P > 0.05);添加花生仁粉显著降低了烤制后牦牛肉饼的硬度、黏聚性、咀嚼性和韧性(P < 0.01)、提高了肉饼的黏附性(P < 0.01),而不影响肉饼的弹性(P > 0.05)。烤制得率和保水率随着花生仁粉添加量的增加而显著增加(P < 0.01),而保油性则不受影响。添加花生仁粉不影响色差L* 和a* 值(P > 0.05),但是,当花生仁粉添加量为15% 或20% 时,b* 值明显升高。此外,随着花生仁粉用量的增加,质构得分显著减低,总体接受程度以添加5%~15% 为佳。花生仁粉添加量高于15% 时,肉饼产生较强的豆腥味。

关键词: 牦牛肉, 花生仁粉, 质构, 感官评定, 色差, 得率, 保水性, 保油性

Abstract:

The objectives of this study were to evaluate the physicochemical and sensory characteristics of restructured yak meat patties with different amounts of added ground peanut and to determine the optimal amount of peanut. Ground yak meat was added with 0, 5%, 10%, 15% or 20% peanut powder to prepare yak meat patties. The prepared patties were stored under -20 ℃ after curing for 24 hours at 2-4 ℃. The thawing loss, baking yield, oil and water binding properties, pre- and postbaking pH values and textural parameters, pre- and post-thawing colour and post-baking parameters L*, a*, b*, c and h and postbaking sensory quality of the patties were measured. The results showed that added peanut powder significantly increased prebaking adhesiveness (P <0.01), but did not affect pre-baking hardness, springiness, cohesiveness, chewiness and toughness (P>0.05), while notably reduced post-baking hardness, cohesiveness, chewiness and toughness (P<0.01), and increased postbaking adhesiveness (P<0.01). Both pre- and post-baking springinesses were little influenced by adding peanut powder (P>0.05). Baking yield and water binding capacity significantly increased with increasing amount of added peanut powder (P<0.01), while oil binding capacity had no obvious change after the addition of peanut powder. Meanwhile, the addition of peanut powder also had no significant effect on colour parameters L* and a*. However, both peanut powder amounts of 15% and 20% resulted in a notable increase of b*. In addition, texture score significantly descended as peanut amount ascended, and the amount for obtaining the best overall acceptability was between 5% and 15%. A peanut powder amount exceeding 15% resulted in a strong bean-like odor.

Key words: yak meat patties, peanut, texture, sensory evaluation, color, yield, water binding capacity, oil binding capacity

中图分类号: