Study on Water Retention Marinade on Moisture Distribution and Quality of Fried Meat Products with Different Shapes
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维普
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以猪前腿肉为原料,将其制备成条状、肉糜状、块状 3 种形状的肉制品.对 3 种不同形状的肉制品用 0.3%复合磷酸盐、0.2%姜粉、0.2%胡椒粉加相应的辅料进行前处理腌渍,而后对其进行炸制处理,制备得到相应的产品.利用低场核磁共振技术(Low Field Nuclear Magnetic Resonance,LF-NMR)探究 3 种形状的肉制品油炸前后水分分布情况,发现保水腌渍能有效改善3 种油炸肉制品水分损失情况,并且通过质量检测发现,3 种不同形状的油炸肉制品成品质量与稳定性明显上升.该研究可为油炸肉制品的加工领域带来新的切入点和理论指导.
The meat products of strip,minced and block were prepared from pig front leg meat.Three kinds of meat products with different shapes were cured with 0.3%compound phosphate,0.2%ginger powder,0.2%pepper powder and the corresponding auxiliary materials,and then the corresponding products were prepared by frying.Using low-field NMR technology to explore the water distribution of 3 kinds of meat products before and after frying,it was found that water preservation and pickling can effectively improve the water loss of 3 kinds of fried meat products,and through quality detection,it was found that the quality and stability of 3 kinds of fried meat products with different shapes increased significantly.This research can provide a new breakthrough point and theoretical guidance for the processing of fried meat products.
fried meatwater retentionlow field nuclear magnetic resonancesafety quality
维普
万方数据
