摘要
主要研究pH值和斩拌时间对牛肉糜凝胶特性及颜色的影响 ,确定最佳的斩拌条件。结果表明 ,当肉糜的酸碱度由酸性向中性靠拢时 ,牛肉糜制品的凝胶硬度、弹性、粘聚性均逐渐增大 ,牛肉糜制品的硬度、弹性、粘聚性随着斩拌时间的增加先增大后减小。在斩拌2
The effects of pH value and chopping time on the physical characteristics of beef surimi were studied and the optimal processing parameters were obtained. The hardness, springiness, cohesiveness of beef surimi gel increased when pH migrated from acid to alkaline, and reached the highest values when pH was between 8.0～8.5. the lightness (L) value of beef surimi was best when pH was about 7.0. The red value beef surimi was better at acid than alkaline condition. The hardness, springiness, cohesiveness of beef surimi gel would increase at beginning, followed by reduce, with the increase of chopping time. The maximum values were observed after 20 min of chopping. The chopping time had no significant effect on lightness and redness.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第9期13-16,共4页
Food and Fermentation Industries
基金
黑龙江省重点科技攻关项目 (No GB0 1B40 6- 0 2 )
