传统的和未经经过水的子鼓棒的品质的比较分析
Lingling Zhao1,2, Bin Xu1,2, Ruifang Wu1,2
1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Journal of food science
|August 29, 2024
概括
与传统方法相比,Sous-vide油的子鼓棒显示出更好的感觉质量,减少营养损失和更好的储存稳定性. 这种技术可以增强肉的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类技术 肉类技术
- 肉加工 肉加工 肉加工
背景情况:
- 在提高家禽肉质量方面,sous-vide技术越来越受欢迎.
- 传统的水方法可能无法完全优化肉的特性.
研究的目的:
- 为了比较 sous-vide 制 (SVM) 子鼓棒与传统制 (TM) 的质量属性.
- 为了评估感官,营养,储存和体外消化质量.
主要方法:
- 对 SVM 和 TM 子鼓棒进行比较分析.
- 评估感官属性 (颜色,气味,外观,纹理).
- 测量营养含量,蛋白质损失以及腐烂和氧化指标.
主要成果:
- SVM子鼓棒显著改善了颜色和外观 (较高的L*和a*,较低的b*值).
- 纹理分析显示,SVM样本的硬度,弹性,性,粘附性,凝聚力和弹性下降.
- SVM导致水分和脂肪含量更高,蛋白质损失,挥发性基本和酸反应物质显著减少.
结论:
- 软空调显著提高了子鼓棒的感觉吸引力和质地.
- 这种方法通过尽量减少蛋白质降解和脂质氧化来改善营养保留和储存质量.
- SVM技术为肉加工中的高价值应用提供了有价值的方法.
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