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投稿时间：2022-11-07
投稿时间：2022-11-07
中文摘要: 以朗德鹅腿肉、胸肉为主要原料，研究重组工艺对朗德鹅肉排质构特性的影响。以黏结强度、蒸煮损失率为主要优化指标，通过单因素和响应面优化复合酶添加量、滚揉时间、成型时间的工艺条件。结果表明：当重组朗德鹅肉排的生产工艺条件为复合酶添加量3.7%、滚揉时间4.6 h、成型时间10 h 时，黏结强度为35.2 g/cm2，蒸煮损失率为24.56%，咀嚼度为407.36 mJ，肉排黏结紧实，煎制后形状不变，感官评分较高。
Abstract:The study investigated the effects of the reconstitution process on the textural characteristics of goose steaks，using Landes goose leg and breast meat.To optimize this process，using bonding strength and cooking loss rate as the main optimization indices，the study adjusted the conditions of enzyme addition，rolling，and shaping time，by single-factor and response surface.The results determined that 3.7% enzyme addition，4.6 h rolling time，and 10 h shaping time resulted in 35.2 g/cm2 bonding strength，24.56% cooking loss rate，and 407.36 mJ chewiness of the reconstituted goose steak.In these conditions，the steak was firm and sticky and no shape changes resulted from cooking the meat.These characteristics elicited higher sensory score.
文章编号：202316018 中图分类号： 文献标志码：
基金项目:江苏省高等学校大学生实践创新训练计划项目（SY202111641638004）
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