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Shulin Zhang¹, Lina Wang¹, Qiuyu Wang¹

¹College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.

Foods (Basel, Switzerland)

|September 14, 2024

概括

添加特定的粉,如土豆粉 (PSP) 和改性玉米粉 (HPDSP),可以显著提高牛肉在制冷过程中的凝质量. 这些粉增强了水的保留,凝强度和微观结构,同时也抑制了脂肪和蛋白质的氧化.

科学领域:

食品科学食品科学食品科学
肉类科学肉科学
材料科学是一种材料科学.

背景情况:

牛肉的凝质量在制冷过程中因水分损失和氧化而降低.
粉通常作为食品添加剂用于修改质地和稳定性.
了解粉与肉蛋白的相互作用对于改善加工肉制品至关重要.

研究的目的:

评估六种不同的粉在冷藏过程中提高牛肉凝质量的有效性.
调查塔皮奥卡粉,改性麻粉 (ADSP),土豆粉 (PSP),改性土豆粉 (SA),玉米粉 (CSP) 和改性玉米粉 (HPDSP) 对牛肉凝特性的影响.
分析添加粉对冷藏下牛肉凝物理化学性质,微观结构和氧化作用的影响.

主要方法:

研磨牛肉凝是用6%的六种不同的粉制成的.
质量指标在9天的冷藏时间以4°C的温度进行测量.
分析了物理化学特性 (水容量,凝强度) 和微观结构.
评估了脂质和蛋白质的氧化水平.

主要成果:

马粉 (PSP) 和改性玉米粉 (HPDSP) 显著增加了水容量 (p < 0.05).
改性麻粉 (ADSP) 呈现出最大的网状结构发展.
改性玉米粉 (HPDSP),土豆粉 (PSP) 和改性土豆粉 (SA) 有效抑制了脂质氧化.
改性土豆粉 (SA) 在延缓蛋白质氧化方面表现出显著的效果.

结论:

添加粉可以显著提高冷藏期间牛肉的凝质量.
特定的粉增强了水的保留,凝强度和微观结构.
粉有效抑制脂质和蛋白质的氧化,延长了保质期.

关键词:

牛肉凝是牛肉的凝.微观结构的微观结构物理化学特性物理化学特性这是一种粉,粉.

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