用各种肉类和非肉类原料配制的工业骨汤的特性

Muge URGU OZTURK, Burcu Öztürk Kerimoğlu
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摘要

几个世纪以来,骨汤一直被用作食物,是许多菜肴中最受欢迎的配料;尽管如此,由于最近消费者的兴趣越来越大,骨汤的工业生产已经变得普遍。本研究评估了用牛骨、水和调味料(BC)制成的工业骨汤的物理和化学品质特征,包括蔬菜混合物(BV)、牛蹄(BT)或牛蹄加羊头肉(BTH)。BTH的脂质和蛋白质含量最高,脂质氧化水平也最高。游离脂肪酸含量最低的是BC,其次是BT、BV和BTH。SIMCA模型提供了明显的类间距离大于3的聚类。因此,骨汤在加入肉类和非肉类原料时表现出不同的品质特征。具体来说,FTIR结合多变量分析可能提供有价值的信息,但需要进一步的研究来量化配方中添加的成分的数量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
CHARACTERIZATION OF INDUSTRIAL BONE BROTHS FORMULATED WITH VARIOUS MEAT AND NON-MEAT INGREDIENTS
Bone broth has been utilized as food and as a favorite ingredient in many dishes for centuries; notwithstanding, due to the recent growing interest of the consumers, industrial production of bone broths has become widespread. This study evaluated physical and chemical quality features of industrial bone broths produced with beef bone, water, and seasonings (BC), including vegetable mixture (BV), beef trotter (BT), or beef trotter plus sheep head meat (BTH). BTH had the highest lipid and protein contents, and also lipid oxidation levels. The lowest free fatty acids were detected in BC, followed by BT, BV and BTH. SIMCA model provided distinct clusters with interclass distances of more than 3. Consequently, bone broths showed different quality characteristics when formulated with meat or non-meat ingredients. Specifically, FTIR combined with multivariate analysis might provide valuable information, but further studies are needed to quantify the amounts of ingredients added to the formulation.
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