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研究一种新工艺的复制兰德斯牛排

Saisai Zhang¹, Hanrui Wang¹, SiYuan Li²

¹School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China.

Food chemistry: X

|January 27, 2025

概括

这项研究开发了一种新的加工技术,用于从Anser cygnoides肉中复制的肉片. 最佳的参数确保了紧的结构和炸后完整的形状,增强了肉的质量.

科学领域:

食品科学与技术食品科学与技术
肉类科学肉科学
安塞雪化物加工加工

背景情况:

有限的研究存在于加工Anser cygnoides肉超越肝.
这限制了Anser cygnoides肉的附加值和利用.

研究的目的:

开发一种使用Anser cygnoides肉制成的肉片的加工技术.
为了在炸后在最终产品中获得紧的结构和完整的形状.

主要方法:

研究了复合酶数量,翻转时间和成型时间的影响.
使用粘合强度,损耗率,颜色,可性,粘度和感官评估作为质量指标.
采用单因素和响应表面方法测试来确定最佳参数.

主要成果:

确定了最佳的加工参数:3.5%的复合酶,4小时的翻转,10小时的形成.
在最佳条件下达到34.950g/cm2的粘合强度.
复制后的肉片表现出强大的凝聚力,并在炸后保持形状.

结论:

成功开发了一种可行的加工技术,用于复制的安赛尔cygnoides肉片.
优化的方法提高了最终产品的质量和结构完整性.
这项研究为增加安塞虫肉的附加价值和利用提供了潜在的机会.

关键词:

方程式方程式方程式过程研究研究过程研究.再制成的牛排.感官得分感官得分感官得分

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