鸡蛋腌制对3种烤肉饼食用品质的影响

为系统分析传统中式菜肴烹调过程中鸡蛋腌制处理对不同肉类食用品质的影响，分别选用全蛋腌制或蛋清腌制、不同蛋清添加量腌制处理，分析其对猪肉饼、牛肉饼和羊肉饼食用品质的影响。结果表明，在添加量为10%、腌制时间为30 min时，蛋清腌制显著增加猪肉饼和羊肉饼的水分含量（P<0.05），显著降低两种肉饼的烤制损失率、剪切力值和硬度等（P<0.05），有效改善猪肉饼和羊肉饼的食用品质，而牛肉饼则适合选用全蛋腌制处理，能在一定程度上改善其食用品质；不同蛋清添加量对3种肉饼的食用品质有不同影响，腌制时间为30 min时，猪肉饼和羊肉饼宜选择10%蛋清添加量，牛肉饼宜选择5%蛋清添加量，此时肉饼的保水性较好，嫩度、色泽和质构特性较优，适合作为日常烹饪过程中蛋清腌制的最佳添加量推广使用，本研究为传统中式菜肴中畜肉烹饪前鸡蛋腌制的条件提供了理论支持。

Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves

To analyze systematically the effects of marinated in eggs on edible quality of different meats during cooking of several traditional Chinese dishes, marinated in whole egg or egg white, and different egg white addition were chosen to analyze the effects on the edible quality of pork patties, beef patties, and lamb patties. The results showed that, at the addition of 10% and marinated for 30 min, when marinated in egg white, the water content of the pork patties and lamb patties were significantly increased (P<0.05), while the cooking loss, shear forces and hardness values were significantly reduced (P<0.05), indicated that the edible quality of the two meat loaves were effectively improved. However, marinated in whole egg was more suitable for the beef patties, which to a certain extent, improved its edible quality. The effects of different egg white additions on edible qualities of three meat loaves were different. When marinated for 30 min, 10% of egg white addition was suitable for the pork patties and lamb patties, while 5% was more suitable for beef patties. Under these conditions, the water holding capacity of the meat loaves was excellent, and the tenderness, color, and texture characteristics were preferred, which were suitable for promotion to use as a best addition condition for egg white marinating in the daily cooking process. The present study provides the theoretical support for the egg marinating conditions before cooking in traditional Chinese meat dishes.