| 常用加工工艺及添加物对牛肉中彩虹色斑点的影响 |
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| 引用本文： | 吉艳峰,万红丽,彭增起,周光宏,吴菊清.常用加工工艺及添加物对牛肉中彩虹色斑点的影响[J].食品与发酵工业,2007,33(6):16-19. |
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| 作者姓名： | 吉艳峰 万红丽 彭增起 周光宏 吴菊清 |
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| 作者单位： | 南京农业大学教育部肉品加工与质量控制重点开放实验室,江苏南京,210095 |
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| 摘 要： | 彩虹色斑点是近年来发现存在于肉及肉制品中的一种特殊颜色。文中主要研究了滚揉和煮制以及一些常用添加物对半腱肌中彩虹色斑点的影响。试验结果表明,彩虹色斑点随着滚揉时间的增加而减少,随着煮制温度的增加而增多;添加水对彩虹色斑点无影响,但添加食盐和复合磷酸盐却能显著增加半腱肌中的彩虹色斑点(P<0.05)。
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| 关 键 词： | 彩虹色斑点 滚揉 煮制 食盐 复合磷酸盐 |
| 修稿时间： | 2007-02-262007-05-22 |
Effects of Food Processing and Additives on the Iridescence in Beef |
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| Ji Yanfeng,Wan Hongli,Peng Zengqi,Zhou Guanghong,Wu Juqing.Effects of Food Processing and Additives on the Iridescence in Beef[J].Food and Fermentation Industries,2007,33(6):16-19. |
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| Authors: | Ji Yanfeng Wan Hongli Peng Zengqi Zhou Guanghong Wu Juqing |
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| Affiliation: | Key Laboratory of Meat Processing and Quiliaty Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095 , China |
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| Abstract: | Iridescence was considered as a special color on meat and meat products.The effects of knea- ding,cooking and some food additives on iridescence in beef semi-tendinosus(ST)were studied.The results showed that iridescence decreased with kneading and increased with cooking temperature;water had no effect on iridescence but salt and phosphate had the effect of increasing the iridescence(P<0.05). |
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| Keywords: | iridescence tumbling cooking salt composite phosphate |
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