Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)
Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)
复制标题
不同猪肉、鸡肉用量对宫丸感官及理化特性的影响
DOI：
10.3136/fstr.19.963
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发表时间：
2013-11-01
影响因子：
0.6
通讯作者：
Zhou, Guang-Hong
中科院分区：
文献类型：
--
作者：
Kang, Zhuang-Li;Zou, Yu-Feng;Zhou, Guang-Hong
研究了0 ~ 100%混合的猪腿肉和鸡胸肉对生肉乳糊和孔丸品质特性的影响。增加鸡胸肉的含量可以改变鸡胸肉的颜色，增加鸡胸肉的明度和黄度，增加鸡胸肉的蛋白质溶解度，增加鸡胸肉的硬度。硬度和弹性在孔丸中起着重要作用，消费者更喜欢那些质地更结实、更硬的孔丸。猪腿肉和鸡胸肉的不同配比改变了乳化液的稳定性。在肉类混合物中，乳剂的稳定性较低。在60℃以上的温度下，含鸡胸肉的处理比含100%猪腿肉的处理具有更高的贮藏模量，因此具有更好的质地。结果表明，用鸡胸肉代替50%的猪腿肉，可以提高贡丸的质量。
The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60°C, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.