The Effects of Different Emulsifiers on the Stability of Fat and Quality of Sturgeon Meat Floss
Sturgeon has gradually become an ideal raw material in the meat processing industry because of its delicate meat,less fish bones and moderate fat content.Meat floss,as a traditional food in China,is popular with the public.However,at present,the loose ground of fish sold in the market is fragile,and most of the products are in the form of powder,and the phenomenon of fat precipitates out often occurs.Therefore,in this paper,a high-quality crispy sturgeon meat floss was developed by adding pre-emulsified oil,and the emulsifying effect of different food emulsifiers under different compound types and dosages was explored by taking sensory evaluation,oil yield and fluffiness as the main evaluation indexes.The results showed that the mass ratio pea of flour,oil and water as 0.3 to 2 ot 1 was the optimal ratio of emulsion,the compound emulsifier was monoglyceride and mono/diglycerol fatty acid ester in equal proportions,and the quality of meat floss was the best when the mass fraction of compound emulsifier in the pre-emulsified oil was 0.1%.In this study,the oil production of the final meat floss product during storage was effectively improved by the method of pre-emulsified oil,and there was no significant effect on the sensory quality characteristics of the product.
万方数据
维普
