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- Title
可得然胶添加量对卤牛肉蒸煮得率 及品质特性的影响.
- Authors
李远征; 马文慧; 袁方; 赵海波; 李明; 陆瑞琪; 刘苗苗; 张欢; 曹云刚; 李侠
- Abstract
In view of the gravy loss and taste deterioration occurred during the production of spiced beef, the impacts of curdlan added at different levels(0%,1.0%,2.0%,and 3.0%)on the quality characteristics of the product were studied. The low-field nuclear magnetic resonance(LF-NMR)analysis revealed an increase in immovable water content(P<0.05)and a decrease in free water content after the addition of curdlan, which resulted in a notable increase in the cooking yield(P<0.05).At an addition level of 3.0%,curdlan increased the cooking yield by 33.43%.The results of the texture analysis indicated that the addition of curdlan reduced the hardness, chewability, and shear force of the spiced beef(P<0.05).At an addition level of 2.0%,curdlan reduced the shear force by 29.31%.The spiced beef produced with the addition of curdlan at 0%-2.0%presented a smooth and uniformly colored section with an attractive luster(evidenced by a 12.69%increase in the bright-ness value)and the highest score of overall acceptability. However, increasing the concentration of curdlan to 3.0%led to the formation of large jellylike components on the section and a significant decrease in the sensory quality. In addition, curdlan can inhibit the fat oxidation of spiced beef during the refrigeration process, demonstrating the best inhibitory effect at the addition level of 2.0%
- Publication
Food Research & Development, 2024, Vol 45, Issue 6, p31
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005‐6521.2024.06.005