摘要
本文旨在研究4种不同原料肉(湘村黑猪、陆川猪、三黄鸡、白羽鸡)对虾饺感官品质、质构、色差及蒸煮损失率的影响。结果表明,不同原料肉加工而成的虾饺在感官品质、质构和蒸煮损失方面存在较大差异。其中,以陆川猪肉为原料制成的虾饺,综合品质较其他3种原料好,其感官评分最高,馅料硬度适中,弹性和咀嚼性较好,蒸煮损失率最低,具有多汁性,被接受程度高。
This paper aims to study the effects of four different raw meats(Xiangcun black pig,Luchuan pig,Sanhuang chicken,and white feather chicken)on the sensory quality,texture,color difference and cooking loss rate of shrimp dumplings.The results showed that there were great differences in sensory quality,texture and cooking loss between shrimp dumplings processed with different raw meats.Among them,the shrimp dumpling made from Luchuan pork has better overall quality than the other three raw materials,with the highest sensory score,moderate filling hardness,good elasticity and chewiness,the lowest cooking loss rate,and good juiciness,is highly accepted.
作者
王婷
蒙洁滢
周晓雨
兰芬
朱少东
陈凤炎
崔莹莹
WANG Ting;MENG Jieying;ZHOU Xiaoyu;LAN Fen;ZHU Shaodong;CHEN Fengyan;CUI Yingying(College of Leisure and Health,Guilin Tourism University,Guilin 541006,China)
出处
《现代食品》
2022年第12期107-111,共5页
Modern Food
基金
桂林市-桂林旅游学院校级纵向课题青年项目“微波预调理猪里脊肉制品加工技术研究”(2021C03)。
关键词
虾饺
肉馅
原料肉
品质
shrimp dumplings
meat fillings
raw meat
quality
