| 脂肪添加量和冻藏时间对冷冻水饺肉馅品质的影响 |
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| 引用本文： | 黄莉,孔保华,赵钜阳,李菁,常钊,杨赫鸿.脂肪添加量和冻藏时间对冷冻水饺肉馅品质的影响[J].食品科学,2012,33(16):286-290. |
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| 作者姓名： | 黄莉 孔保华 赵钜阳 李菁 常钊 杨赫鸿 |
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| 作者单位： | 东北农业大学食品学院;日照职业技术学院食品工程学院 |
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| 基金项目： | 高等学校博士学科点专项科研基金项目(20102325110011);国家公益性行业(农业)科研专项(200903012-02) |
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| 摘 要： | 研究添加猪肉背膘的冷冻水饺肉馅在0、30、60、90、180d冻藏过程中脂肪氧化的程度以及对水饺肉馅品质的影响。以过氧化物值(POV)和硫代巴比妥酸值(TBARS)判断脂肪的氧化程度,通过测定蒸煮损失、生肉馅的红色值(a*)、肉馅的质构(TPA)判断肉馅的品质变化。结果表明:随着脂肪添加量的增加和冻藏时间延长,水饺肉馅的POV值和TBARS值增加;对于相同脂肪添加量的水饺肉馅随着贮藏时间的延长,脂肪氧化程度也在加深;水饺肉馅的a*值下降,蒸煮损失增加,弹性、硬度、黏聚性、咀嚼性整体呈下降趋势。
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| 关 键 词： | 脂肪添加量 冷冻水饺 肉馅 冻藏时间 品质 |
Effect of Fat Addition and Frozen Storage Time on Quality of Meat Stuffing in Frozen Dumplings |
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| HUANG Li,KONG Bao-hua,ZHAO Ju-yang,LI Jing,CHANG Zhao,YANG He-hong.Effect of Fat Addition and Frozen Storage Time on Quality of Meat Stuffing in Frozen Dumplings[J].Food Science,2012,33(16):286-290. |
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| Authors: | HUANG Li KONG Bao-hua ZHAO Ju-yang LI Jing CHANG Zhao YANG He-hong |
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| Affiliation: | 1(1.College of Food Science,Northeast Agricultural University,Harbin 150030,China; 2.School of Food Engineering,Rizhao Polytechnic,Rizhao 276826,China) |
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| Abstract: | In this study,lipid oxidation and quality change of frozen dumplings stuffed with different amounts of pork fat(0-40%) and different frozen storage periods(0-6 months) were examined.Lipid oxidation was evaluated by peroxide value(POV) and thiobarbituric acid-reactive substances(TBARS).The quality change was measured by cooking loss,texture and a*-value(red degree) of meat stuffing.The results showed that the POV value and TBARS revealed an obvious increase with increasing fat addition and storage time.The increase of fat addition also caused a decrease in a*-value,springiness,hardness,chewiness and cohesiveness,and an increase in cooking loss. |
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| Keywords: | fat addition frozen dumplings meat stuffing frozen storage time quality |
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