山梨醇对预调理猪肉糜制品品质的影响

研究无磷持水剂山梨醇对预调理肉糜制品(猪肉丸)品质的影响.将0%、1%、5%、8%、10%的山梨醇分别加入猪肉丸中,研究其对猪肉丸的持水、质构、感官指标的影响.结果表明:山梨醇的添加能够显著减少猪肉丸滴液损失、解冻损失、蒸煮损失,提高猪肉丸得率(P<0.05);对猪肉丸的硬度有明显的改善作用(P<0.05),但对质构的其他指标影响不显著;感官各项指标加权综合评分,添加量为5%时,评分最高.

Effect of Sorbic Alcohol on the Quality of Prepared Minced Meat Products

The effect of sorbic alcohol as a phosphate-free water-holding agent on the quality of prepared mined meat products(pork meatballs) was investigated.Pork meatballs with added sorbic alcohol at 0%,1%,5%,8% or 10% were analyzed for water-holding capacity,texture parameters and sensory quality.Adding sorbic alcohol resulted in a significant reduction in drip loss and a significant increase in productivity(P < 0.05).Moreover,hardness was significant improved(P < 0.05),but other texture parameters did not vary significantly.The highest comprehensive sensory score was obtained for pork meatballs when 5% sorbic alcohol was added.