Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study
复制标题
打浆过程作为降低中式肉丸（宫丸）中盐含量的一种方法的效果：动态流变学和拉曼光谱研究
DOI：
10.1016/j.meatsci.2013.09.024
复制
发表时间：
2014-02-01
期刊：
影响因子：
7.1
通讯作者：
Zhou, Guang-Hong
中科院分区：
文献类型：
--
作者：
Kang, Zhuang-Li;Wang, Peng;Zhou, Guang-Hong
在制备贡丸时，采用切碎和打浆工艺作为肉类切割方法，以生产低盐产品，同时保留或改善标准高盐配方的乳化稳定性、感官评价和理化性质。盐含量的增加改善了乳液稳定性和动态流变性。然而，3%的含盐量降低了公湾的整体接受度。与切碎法相比，打浆法的乳化稳定性、总接受度和β-折叠含量更高（P < 0.05）。另外，在相同食盐含量下，打浆工艺能形成更致密、更连续的组织结构。用1%和2%食盐打浆的贡丸，其乳化稳定性、感官评价和二级结构均无显著差异（P > 0.05）。因此，这一过程可以减少盐的含量，这表明以这种方式生产的贡丸更健康，质地更好。(C)2013爱思唯尔有限公司保留所有权利。
Chopping and beating processes were used as meat-cutting methods in preparing kung-wan to produce low-salt products while retaining or improving the emulsion stability, sensory evaluation, and physico-chemical properties of the standard high-salt formulation. Increased salt content improved emulsion stability and dynamic rheology. However, 3% salt content decreased the overall acceptance of kung-wan. Compared with the chopping process, beating resulted in higher emulsion stability, overall acceptance, and beta-sheet content (P < 0.05). Additionally, the beating process formed more compact and continuous structures at the same salt content Kung-wan produced by beating with 1% and 2% salt had similar emulsion stabilities, sensory evaluation, and secondary structures (P > 0.05). Therefore, this process allows reduction of salt content, suggesting that the kung-wan produced in this manner is healthier and has better texture. (C) 2013 Elsevier Ltd. All rights reserved.