用天然腌料改进肉饼的质地和风味

IF 3.2 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xingrui Xu , Fei Gao , Xinqi Yang , Wanling Li , Xinglian Xu , Huhu Wang
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引用次数: 0

摘要

本试验研究了香菇粉、酵母浸膏、发芽糙米粉和鸡汤四种天然成分对肉饼质地和风味的影响。样品进行5种腌制处理(对照组:基础配方;非le组:不含香薷粉的配方;非cs组:配方不含鸡汤;非ye组:不含酵母提取物的配方;AI组:包含所有成分)。结果表明,采用不同成分处理,可显著降低再热损失。与其他各组相比,AI组的P21百分比(固定水占总含水量的比例)最高。4个处理组的织构均有相同程度的改善。非le组、非cs组和非ye组鲜味和甜味氨基酸含量显著增加。同时,在非cs和AI组中观察到高水平的风味核苷酸、醛和酯。,非cs组的感官评分最高。这些发现表明,非cs组提供了更好的天然成分组合,这表明它有潜力开发优质、美味的肉饼。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Improvement in texture and flavor of prepared meat patties with natural marination ingredients
This study investigated the effects of four natural ingredients including Lentinula edodes (L. edodes) powder, yeast extract, germinated brown rice (GBR) powder, and chicken soup on the texture and flavor of prepared meat patties. Samples were subjected to five marinating treatments (Con group: basic formulation; non-LE group: formulation without L. edodes powder; non-CS group: formulation without chicken soup; non-YE group: formulation without yeast extracts; AI group: all ingredients included). The results showed that the four treatments, using different ingredients, significantly reduced reheating loss. Compared to the other groups, the AI group exhibited the highest percentage of P21 (the proportion of immobilized water in the total water content). The texture of the four treatment groups were improved to the same extent. Non-LE, non-CS, and non-YE groups showed a significant increase in umami and sweet taste amino acid contents. Meanwhile, high levels of flavor nucleotides, aldehydes, and esters were observed in the non-CS and AI groups., with the non-CS group receiving the highest sensory score. These findings suggest that the non-CS group offers a better combination of natural ingredients, indicating its potential for developing premium, flavorful meat patties.
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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