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使用基韩国松油炸牛排的质量特征和储存稳定性

Peng Wang¹, Jingyi Wang¹, Yue Fan¹

¹College of Life Science, Northeast Forestry University, Harbin 150040, China.

Foods (Basel, Switzerland)

|April 13, 2024

概括

与黄油相比,基于的韩国松油凝提供了优越的牛排质量和保质期. 这种更健康的方法保存了牛排的营养,并减少了油脂的吸收.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
材料科学是一种材料科学.

背景情况:

黄油是常见的炸料,但其稳定性和对食品质量的影响仍在争论中.
基于的韩国松油凝为应用提供了一个新的替代方案.

研究的目的:

为了比较基于的韩国松油凝的性能和储存稳定性与炸牛排的黄油.
评估对牛排质量的影响,包括损失,质地,颜色和味道.

主要方法:

损失,颜色,纹理和感官评估的比较分析.
气色谱-质谱学 (GC-MS) 用头空间固相微提取用于挥发性风味分析.
在4°C的储存稳定性评估 (pH,水含量,TVB-N,TBARS)

主要成果:

用基凝炸的牛排比黄油显示出较低的损失和更好的质量保留.
感官评估偏好中等稀有牛排,在黄油和蜜蜂凝组之间有类似的挥发性化合物.
存储稳定性排名:蜜蜂 (BW) > 卡纳乌巴 (CW) > 米 (RBW) > 黄油.

结论:

基于的韩国松油凝是炸牛排的更健康的替代品,可以保存不和脂肪酸并延长保质期.
这些凝减少了油的吸收,并保持牛排质量比黄油更好.
的选择会影响储存的稳定性,蜜蜂表现最好.

关键词:

韩国松油韩国松油黄油黄油黄油黄油黄油炸牛排炸牛排天然是一种天然的.物理属性物理属性储存中的稳定性.易挥发的风味化合物易挥发的风味化合物

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