Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters
Effect of Different Processing Methods and Salt Content on the Physicochemical and Rheological Properties of Meat Batters
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不同加工方法和盐含量对肉糊理化及流变特性的影响
DOI：
10.1080/10942912.2015.1105819
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发表时间：
2016-07-02
影响因子：
2.9
通讯作者：
Chen, Fu-Sheng
中科院分区：
文献类型：
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作者：
Kang, Zhuang-Li;Li, Bin;Chen, Fu-Sheng
研究了不同含盐量的生面糊和熟面糊的物理化学和流变学特性。为此目的制作了各种肉面糊：分别用2%的盐切碎、用1%的盐和2%的盐打浆处理面糊。与切碎相比，打浆熟面糊的L* 值、硬度、80°C下的G'值更高，蒸煮损失更低。使用打浆过程，具有1%盐的面糊具有较低的L* 值、硬度、弹性和较高的蒸煮损失。从显微照片上看，打浆工艺生产的面糊比切碎工艺生产的面糊具有更均匀、更致密的微观结构。低场核磁共振结果表明，打浆的面糊比切碎的面糊具有更高的持水能力。总的来说，打浆过程能够降低盐含量、烹饪损失，并使烹饪的面糊更硬和更有弹性。
The physicochemical and rheological properties of raw and cooked batters produced by a chopping or beating process with various amounts of salt content were studied. Various meat batters were made up for this purpose: the batter processed by chopping with 2% salt, by beating with 1% salt and 2% salt, respectively. Compared with the chopping, the beating cooked batters had higher L* value, hardness, G’ value at 80°C, and lower cooking loss. Using the beating process, the batter with 1% salt had lower L* values, hardness, springiness, and higher cooking loss than the 2% salt. From the micrographs, the batters produced by beating process exhibited more uniform and compact microstructure than the chopping. The result of low-field nuclear magnetic resonance exhibited that the batters of beating had higher water holding capacity than the chopping. Overall, the beating process enabled lowering of the salt content, cooking loss, and making the cooked batter more hard and elastic.