各种鸡肉原料制成的肉制品的比较分析

Tamás Kulcsár, Bálint Erdei, Eszter Trenyik, J. Mihalkó, Balázs P. Szabó
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摘要

动物食品,尤其是肉类,在人类历史上扮演着重要角色。不同的肉类可用于生产肉制品。除瘦肉外,机械去骨肉(MDM)和机械分离肉(MSM)也可用于制作肉制品。不过,后者由于在分离过程中施加的高压破坏了肌肉结构,因此不能算作肉类,也就不能计入产品的肉类含量中。我们研究工作的目的是比较用鸡柳、鸡肉 MDM 和家禽 MSM 制作的博洛尼亚香肠的特性。在对测量结果(蒸煮损失、色泽测量、仪器化学成分测量、汤汁测量、水活度测定、pH 值测量和感官评估)进行评估后,我们得出结论:在使用 MSM 的情况下,使用相同数量的肉类原料生产出的产品质量较低,而使用更多的添加剂(如氨基甲酸、焦磷酸四钠)则可改善产品质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparative analysis of meat products made from various chicken meat raw material
Animal food, especially meat, has played an important role in the history of mankind. Different meats can be used in the production of meat products. In addition to lean meats, mechanically deboned meat (MDM) and mechanically separated meat (MSM) can also be used in meat products. However, the latter does not qualify as meat due to damage to the muscular structure due to the high pressure applied during the separation, therefore cannot be included in the meat content of products. The aim of our research work was to compare the characteristics of Bologna sausages made from chicken fillet, chicken MDM and poultry MSM. After evaluating our measurements (cooking loss, colour measurement, instrumental chemical composition measuring, stock measurement, determination of water activity, pH measurement, and sensory evaluation), we concluded that in the case of production with MSM, we produced a lower quality product using the same amount of meat raw material, which can be improved by using more additives (e.g. carminic acid, tetrasodium-pyrophosphate).
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