摘要
为研究蔬菜浆对调理猪肉饼品质特性的影响,将芹菜浆、胡萝卜浆及二者的复合浆分别添加到猪肉饼中,4℃冷藏,观察猪肉饼理化性质及成品感官品质的变化。结果表明:与对照组相比,添加蔬菜浆的各处理组猪肉饼pH值、硫代巴比妥酸反应物值均降低,冷藏5 d时降低最明显,胡萝卜浆组pH值下降较快,且冷藏5 d时pH值显著低于芹菜浆组(P<0.05);添加芹菜浆能够显著降低猪肉饼的亮度值,显著增加红度值(a*)(P<0.05),且芹菜浆组a*高于胡萝卜浆组;添加蔬菜浆也可提高猪肉饼的出品率;利用5点快感标度法对各处理组猪肉饼进行感官评价,猪肉饼的色泽、香气、口感、质地及总体可接受程度评分与对照组相比均有所提高,芹菜浆对猪肉饼的色泽、香气和口感等指标的改善效果优于胡萝卜浆。
In order to study the effect of vegetable pulp on the quality of prepared pork patties,changes in the physicochemical properties of pork patties added with celery pulp,carrot pulp or their mixture during refrigerated storage at 4℃were examined as well as changes in the sensory quality of cooked patties.The results showed that compared with the control group with no added vegetable pulp,the pH value and thiobarbituric acid reactive substances(TBARs)value in the three experimental groups decreased,with the most significant reduction at day 5 of storage.Carrot pulp resulted in more rapid decrease in pH value and gave a significantly lower pH value at day 5 of storage than celery pulp(P<0.05).Celery pulp significantly reduced brightness value(L*)and increased redness value(a*)as compared to the control group and provided a greater a*relative to carrot pulp.In addition,on a point hedonic scale,patties with vegetable pulp had higher sensory scores for color,aroma,mouthfeeling,texture and overall acceptability than the control group.Celery pulp had better effect on the color,aroma and mouthfeeling of pork patties than carrot pulp.
作者
王雪
李玲
WANG Xue;LI Ling(College of Life Science,Linyi University,Linyi 276000,China)
出处
《肉类研究》
北大核心
2020年第8期29-34,共6页
Meat Research
基金
国家自然科学基金青年科学基金项目(31501503)。
关键词
芹菜
胡萝卜
调理猪肉饼
品质特性
celery
carrot
prepared pork patties
quality characteristics
