| 黄原胶对牛肉品质影响的研究 |
| |
| 引用本文： | 方红美,王武,陈从贵.黄原胶对牛肉品质影响的研究[J].食品科学,2008,29(11):106. |
| |
| 作者姓名： | 方红美 王武 陈从贵 |
| |
| 作者单位： | 合肥工业大学生物与食品工程学院 |
| |
| 摘 要： | 本实验研究了黄原胶添加水平及冷藏时间对冷冻牛肉色泽、保水、嫩度及pH值等品质特性的影响。结果表明:利用0.5%的黄原胶溶液浸泡牛肉,可显著提高牛肉的保水性、pH值,并可降低牛肉的最大剪切力(p<0.05),改善了牛肉的嫩度,但也带来牛肉色泽的明显劣变。
|
| 关 键 词： | 黄原胶 牛肉 色泽 保水性 嫩度 |
Effect of Xanthan Gum on Properties of Beef Muscle |
| |
| FANG Hong-Mei,WANG Wu,CHEN Cong-gui.Effect of Xanthan Gum on Properties of Beef Muscle[J].Food Science,2008,29(11):106. |
| |
| Authors: | FANG Hong-Mei WANG Wu CHEN Cong-gui |
| |
| Affiliation: | FANG Hong-Mei,WANG Wu,CHEN Cong-gui* |
| |
| Abstract: | The effects of addition amounts of xanthan gum and storage time on the properties of beef muscles,such as color,water holding capacity(WHC),tenderness and pH,were investigated in this study.The results showed that the WHC,pH and tenderness of beef muscle are promoted significantly while its color worsens obviously after being soaked in aqueous solution of 0.5 % xanthan gum(p<0.05). |
| |
| Keywords: | xanthan gum beef muscles colour WHC tenderness |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
