面包果(阿尔托卡普斯)果肉粉作为非常规填料在碎猪肉中的应用:对肉饼理化、感官属性和成本的影响

Obed Adjei, P. Sasu, Jessica Kukua Baidoo, B. Adjei-Mensah, Gifty Amoakoah Bredu, Theophilus Owusu Ansah, V. ATTOH-KOTOKU, Francis Appiah, Armstrong Donkoh
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引用次数: 0

摘要

本研究探索了面包果(阿尔托卡普树)果肉粉(BFPF)作为肉卷填充物的使用,部分替代了粉碎的猪肉。共制定了四种实验处理方法:T1(对照组)添加 0% BFPF,T2 添加 5% BFPF,T3 添加 10% BFPF,T4 添加 15% BFPF,在 175 °C 下烘烤 55 分钟。收集的数据包括化学成分、蒸煮率、pH 值和感官评价。增加全氟辛基磺酰氟含量会降低肉饼中的蛋白质和脂肪含量,但会增加水分和灰分。烹饪产量明显提高(p < 0.001),从 751.7 克/千克 DM(T1)提高到 835.3 克/千克 DM(T5)。pH 值保持稳定(p = 0.350),口味偏好无明显差异(p = 0.283)。肉饼的成本随着 BFPF 含量的增加而呈线性下降。在肉卷中用最高 15%的 BFPF 替代粉碎猪肉可提高烹饪产量、减少脂肪和降低成本,同时不会影响 pH 值和感官特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Breadfruit (Artocarpus altilis) Pulp Flour as a Non-Conventional Filler in Comminuted Pork: Effect on Physicochemical, Sensory Attributes and Cost of Meatloaves
This study explored the use of breadfruit (Artocarpus altilis) pulp flour (BFPF) as a filler in meatloaves, partially substituting comminuted pork. Four experimental treatments were formulated: T1 (control) with 0% BFPF, T2 with 5% BFPF, T3 with 10% BFPF, and T4 with 15% BFPF, baking them at 175 °C for 55 minutes. Data on chemical composition, cooking yield, pH, and sensory evaluation were collected. Increasing BFPF levels reduced protein and fat but increased moisture and ash in the meatloaves. Cooking yield significantly improved (p < 0.001), ranging from 751.7 g/kg DM (T1) to 835.3 g/kg DM (T5). The pH remained stable (p = 0.350), and taste preferences showed no significant differences (p = 0.283). The cost of meatloaf decreased linearly with higher BFPF inclusion. Replacing comminuted pork with up to 15% BFPF in meatloaf can improve cooking yield and reduce fat and cost without compromising on pH and sensory attributes.
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