摘要
为提高猪血豆腐在冷冻条件下的品质特性,以新鲜猪血为原料,添加羧甲基纤维素钠(carboxymethyl cellulose sodium,CMC-Na)和羟乙基纤维素(hydroxyethyl cellulose,HEC),研究其对冷冻猪血豆腐蒸煮损失、色差、质构及感官品质的影响。结果表明:CMC-Na和HEC添加量均为1.00 g/100 mL时,冷冻猪血豆腐的蒸煮损失比未添加CMC-Na和HEC分别降低69.65%、86.82%(P<0.05),质构特性中的硬度、弹性、咀嚼性比未添加CMC-Na和HEC分别提高41.01%、20.03%、83.43%(P<0.05),其色泽指标红度值和黄度值高于鸭血豆腐(P<0.05),感官上嫩度软硬适中、切面密实、几乎无气孔。因此,添加CMC-Na和HEC能提高冷冻猪血豆腐的品质特性。
In this study,the effect of addition of carboxymethyl cellulose sodium(CMC-Na)or hydroxyethyl cellulose(HEC)to fresh pig blood on the cooking loss,color,texture profile analysis(TPA)parameters and sensory quality of frozen porcine blood curd was investigated.The results showed that adding 1.00 g/100 mL of CMC-Na and HEC reduced the cooking loss by 69.65%and 86.82%(P<0.05),increased the texture parameters hardness,springiness and chewiness by 41.01%,20.03%and 83.43%(P<0.05),and increased the color parameters redness(a*)and yellowness(b*)(P<0.05).Sensory evaluation showed that the resultant products had moderate tenderness and compact cross-sectional structure almost without gas pores.These findings led us to conclude that adding CMC-Na or HEC can improve the quality characteristics of frozen porcine blood curd.
作者
邢彩云
沈玥
位正鹏
宋莲军
乔明武
马燕
王金梅
黄现青
XING Caiyun;SHEN Yue;WEI Zhengpeng;SONG Lianjun;QIAO Mingwu;MA Yan;WANG Jinmei;HUANG Xianqing(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Rongcheng Taixiang Food Products Co.Ltd.,Weihai 264311,China;Key Laboratory of Frozen Prepared Marine Foods Processing,Ministry of Agriculture and Rural Affairs,Weihai 264309,China)
出处
《肉类研究》
2022年第5期37-41,共5页
Meat Research
基金
河南省科技攻关计划项目(212102110315)
河南省肉品技术创新中心项目(20210805)
河南省肉类智能分割与生物转化工程研究中心项目(20211125)。
关键词
冷冻猪血豆腐
羧甲基纤维素钠
羟乙基纤维素
质构
感官评价
品质特性
frozen porcine blood curd
carboxymethyl cellulose sodium
hydroxyethyl cellulose
texture
sensory evaluation
quality characteristics
