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本文分析了鸡骨泥的营养成分及鸡骨泥以不同比例替代鸡肉加工鸡肉丸时的色泽、口感、风味、组织结构及综合评价与未加鸡骨泥时的对比,并进一步计论了鸡肉丸的加工工艺。 相似文献
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新型鸡骨泥肉丸的制作工艺 总被引:2,自引:0,他引:2
鉴于消费发展的趋势和我国人民普遍缺钙的现状,综合利用鸡肉加工的副产品制备新鲜鸡骨泥,使鲜鸡骨泥肉丸具有营养保健的双重功效,是开发食品新资源的有益探索。 相似文献
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应用鸡骨架生产高营养系列产品 总被引:1,自引:0,他引:1
鸡骨泥含有蛋白质、脂肪、微生素、钙、磷等营养成分.经过超微粉碎而制成的鲜骨泥,可制作各种系列营养食品,本文应用鸡骨泥进行了开发和研究,现将鸡骨泥产品和生产工艺报告如下. 相似文献
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《中国食品学报》2016,(9)
鸡骨肉泥是鸡骨架经骨肉分离机分离并精细研磨得到的骨肉泥混合物。鸡骨肉泥营养丰富,可应用于鸡肉制品中。然而由于鸡骨肉泥含有大量血液,不仅带有明显的血腥味,而且容易在空气中氧化导致颜色偏暗,从而限制了鸡骨肉泥在肉制品中的添加。本研究以白度和得率为指标,对鸡骨肉泥进行适当漂洗脱色。以Na HCO3溶液作为漂洗剂,考察漂洗液质量分数、料液比、p H值以及漂洗时间对鸡骨肉泥脱色效果的影响,通过单因素和响应曲面试验对鸡骨肉泥漂洗脱色工艺进行优化。结果:Na HCO3溶液漂洗鸡骨肉泥脱色的最佳工艺为:p H9、漂洗时间9.23 min、料液比1∶3.96、质量分数1.15%。在此最佳工艺条件下脱色后鸡骨肉泥白度由原来的37.58提高到56.81,得率为90.37%。 相似文献
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为探究酶解前热预处理温度对鸡胸肉、鸡骨泥中滋味物质的影响,对不同温度处理后的鸡胸肉、鸡骨泥样品进行感官评价,测定样品中游离氨基酸和呈味核苷酸含量,并计算各样品的味精当量值。结果表明:在热预处理温度为60℃的条件下加热30min,经酶解、制粉后得到的鸡胸肉、鸡骨泥样品感官评价结果较优,滋味特性较好,且与未经热预处理制得的样品相比,热预处理可以改善鸡胸肉、鸡骨泥样品的整体滋味。随着热预处理温度的升高,鸡胸肉、鸡骨泥样品中游离氨基酸的含量下降,其中苦味氨基酸总量下降幅度最大(亮氨酸含量下降最多),其次是甜味氨基酸和鲜味氨基酸。60℃热预热处理再酶解后,鸡胸肉样品中5′-CMP、5′-GMP和5′-IMP的含量高于未经热预处理后并酶解制得的鸡胸肉样品,鸡骨泥样品中5′-IMP和5′-AMP含量高于未经热预处理后并酶解制得的鸡骨泥样品;且鸡骨泥样品中鲜味氨基酸含量高于鸡胸肉样品,鸡骨泥样品的味精当量值(0.96g MSG/100g)高于鸡胸肉样品(0.52g MSG/100g)。研究结果旨在为酶解前热预处理温度对鸡胸肉、鸡骨泥滋味物质的影响提供数据基础,从而为鸡肉风味调味品工业化生产中酶解前工艺优化提供理论依据。 相似文献
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魔芋胶是一种优质的膳食纤维和功能性食品胶,为降低猪肉丸中的脂肪含量,改善其食用品质,本实验采用单因素分析法及正交实验设计,用质构仪测定猪肉丸的四个重要质构指标:硬度、弹性、黏聚性和耐咀性,并以此为基础确定综合质构指标,向猪肉丸中添加魔芋胶,研究其对肉丸品质的影响。结果表明,添加质量分数为2%的魔芋胶,不会影响肉丸的质构品质,并且可以降低脂肪含量。最终确定猪肉丸中优化的添加物量为:魔芋胶2g/100g猪肉,淀粉16g/100g猪肉,碱[Ca(OH)2]0.48g/100g猪肉。 相似文献
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Artificial neural network for the prediction of temperature, moisture and fat contents in meatballs during deep-fat frying 总被引:1,自引:1,他引:0
An artificial neural network (ANN) was developed to predict heat and mass transfer during deep-fat frying of meatballs. Frying time, radius of meatball, fat diffusivity, moisture diffusivity, heat transfer coefficient, fat conductivity, initial moisture content, thermal diffusivity, initial meatball temperature and oil temperature were all input variables. Temperature at meatball geometrical centre ( T 0 ), average temperature of meatball ( T ave ), average fat content of meatball ( m f,ave ), and average moisture content of meatball ( m ave ) were outputs. The data used to train and verify the ANN were obtained from validated mathematical models. Trained ANN predicted T 0 , T ave , m f,ave and m ave with 0.54, 0.14, 0.03 and 0.10% mean relative errors, respectively. 相似文献
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以传统工艺制作油炸肉丸为对照组,与目前肉制品中普遍使用磷酸盐和氯化钙作为改良剂进行对比研究。结果表明,添加磷酸盐、氯化钙、复合磷酸盐对油炸肉丸成品率没有增加作用;传统工艺组在感官性状和质构稳定性上优于实验组。传统工艺制作油炸肉丸品质优于添加剂组,添加磷酸盐对油炸肉丸性状没有改善作用。 相似文献
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比较以大豆拉丝蛋白为主要原料、经棕榈油炸制的大豆拉丝蛋白素丸子,与自制猪肉丸子、市售鱼肉和牛肉丸子的营养成分与质构特性,探讨其应用价值。采用国标法检测丸子的营养成分,质构仪检测四种丸子的质地。蛋白质含量从高到低依次为拉丝蛋白丸子39.06 mg N/g、猪肉丸子30.11 mg N/g、牛肉丸子19.91 mg N/g、鱼肉丸子12.79 mg N/g。胆固醇含量从高到低依次为牛肉丸子28.71 mg/100 g、猪肉丸子25.27 mg/100 g、鱼肉丸子14.83 mg/100 g、拉丝蛋白素丸子1.21 mg/100 g。猪肉丸子的脂肪含量显著高于其他三种丸子(p0.05)。大豆拉丝蛋白素丸子的总氨基酸、必需氨基酸、鲜味氨基酸含量最高,分别为15.44±0.59、5.33±0.20、8.89±0.34(g/100g)。四种丸子的不饱和脂肪酸比例很高,占各自总脂肪含量的59%到73%。大豆拉丝蛋白素丸子的弹性、回复性最好,分别为96.84%±1.43%、52.77%±0.56%。研究表明大豆拉丝蛋白素丸子的蛋白质含量高、胆固醇低、氨基酸含量高、有丰富的不饱和脂肪酸、营养价值高、口感佳,可以作为传统肉丸的替代品。 相似文献
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Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes 总被引:1,自引:0,他引:1
Effectiveness of ohmic treatment on some quality attributes of semi-cooked meatballs was studied. Meatball samples were semi-cooked by 15.26 V/cm voltage gradient and 0 s holding time at 75 °C. Although ohmic cooking significantly reduced the numbers of total mesophilic aerobic bacteria, mould-yeast, Staphylococcus aureus and completely eliminated Salmonella spp. from meatball samples (p < 0.05), it was not found efficient to inactivate all Listeria monocytogenes cells. Ohmic semi-cooking process was resulted at higher cooking yields, which were supported by high fat and moisture retention values in meatball samples. Metal levels (iron, chromium, nickel and manganese) of ohmically semi-cooked meatball samples were found below the upper level of dietary exposure levels. Ohmic cooking procedure was found to be safe in terms of PAH formation and mutagenic activity. Sensory evaluation showed that the overall acceptance of the semi-cooked meatball samples were good. These results demonstrate considerable potential for the application of ohmic process for semi-cooking of meatballs. 相似文献
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Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy 总被引:2,自引:0,他引:2
Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes. 相似文献
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The present study was conducted to investigate the presence of Escherichia coli O157 and O157:H7 strains and to detect the presence of the stx1, stx2, and eaeA genes in isolates derived from 200 samples (100 samples from fresh ground beef and 100 samples from raw meatball). The samples were purchased from the Samsun Province in Turkey, over a period of 1 year. Enrichment-based immunomagnetic separation and multiplex polymerase chain reaction were applied for these analyses. E. coli O157 was detected in five of the 200 (2.5%) samples tested (one isolated from ground beef and four from meatball samples), whereas E. coli O157: H7 was not detected in any sample. During the analysis, eight strains of E. coli O157 were obtained. The genes stx1, stx2, and eaeA were detected in two E. coli O157 isolates obtained from two meatball samples, whereas only the eaeA and the stx2 genes were detected in four E. coli O157 strains that were isolated from one meatball sample. None of the stx1, stx2, and eaeA was detected in the E. coli O157 isolates obtained from the ground beef and the one meatball samples. 相似文献
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Z. Yeim Özba Halil Vural S. Aykut Aytaç 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1996,202(1):60-62
Irradiation combined with a conventional cooking procedure was applied to meatball and the effects on bacterial load and inoculatedAeromonas hydrophila were determined. Meatball samples were irradiated by using a60Co source at the dose levels of 0, 0.30,0.75,1.50,2.50 kGy and cold stored at 4±1°C for 7 days. Bacterial load and the count ofA. hydrophila decreased when the irradiation dose level increased. A minimum inhibition effect was found at the dose of 0.30 kGy. Irradiation in combination with a conventional cooking procedure was found to be more effective in reducingA. hydrophila and the bacterial load in meatball. This study indicated that a dose of 0.75 kGy was sufficient to destroy approximately 104 cfu/g ofA. hydrophila in meatball. 相似文献