米皮增强的牛肉香肠:胆固醇氧化产物,物理化学性质和感官属性
Kazeem D Adeyemi1, Isiaka O Kolade1, Amidat O Siyanbola1
1Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, 1515 Ilorin, Nigeria.
Meat science
|November 27, 2024
概括
将米面粉 (RHF) 添加到牛肉香肠中可以增加纤维,并改善味道和果汁等感官质量. 这种成分还增强了氧化稳定性,减少了不必要的纹理.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 营养科学 营养科学
背景情况:
- 牛肉香肠是一种流行的加工肉制品.
- 氧化降解和质地是肉制品的关键质量问题.
- 食纤维丰富是加工食品中日益增长的趋势.
研究的目的:
- 为了评估大米面粉 (RHF) 补充剂对牛肉香肠的影响.
- 评估物理化学性质,氧化稳定性和感官属性的变化.
- 为了确定牛肉香肠配方的最佳RHF水平.
主要方法:
- 牛肉香肠的配方有不同水平的RHF (0%, 5%, 10%, 15%) 取代了小麦粉.
- 分析了物理化学性质 (水分,pH,颜色),氧化稳定性 (TBARS,碳酸含量,胆固醇氧化产物),质地和损耗.
- 经过培训的小组成员评估了感官属性 (味道,果汁,外观,整体接受).
主要成果:
- 补充RHF显著增加了食纤维和pH值,同时降低了水分含量.
- 有RHF的牛肉香肠表现出降低的L*,a*,TBARS,碳酸含量,硬度,性和性.
- 像7-基托胆固醇这样的胆固醇氧化产物在较高的RHF水平下降.
- RHF改善了味道,果汁度,外观和整体接受度,其中RHF-10和RHF-15显示了更高的损失.
结论:
- 米面粉是提高牛肉香肠营养特征 (食纤维) 的宝贵成分.
- 补充RHF有效减少氧化降解,并改善牛肉香肠的感觉质量.
- 可以将RHF纳入牛肉香肠,以提高健康益处和消费者接受度,而不会显著损害整体质量.
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