Barbut S, Somboonpanyakul P
Department of Food Science, University of Guelph, Ontario, N1G 2W1, Canada.
Poult Sci. 2007 Jul;86(7):1440-4. doi: 10.1093/ps/86.7.1440.
The effect of crude malva nut gum (CMG) use (0.0, 0.2, 0.6%) and sodium tripolyphosphate (TPP) addition (0.0, 0.5%) on the cook loss, texture, color, and microstructure of mechanically deboned chicken meat batters was studied. Increasing the level of CMG (a gum currently not used by the meat industry) in batters without TPP significantly increased yield. The batters with both CMG and TPP showed lower cook and fat losses compared with batters with CMG alone. Using 0.2 or 0.6% CMG and 0.5% TPP provided higher hardness values compared with using 0.6% CMG alone. The batter with 0.5% TPP and the batters with both CMG and TPP showed higher springiness compared with batters with CMG alone. Increasing the CMG level to 0.6% reduced the lightness and redness of the cooked products. Overall, the study demonstrated the beneficial effect of using CMG and TPP in improving the yield, stability, and texture of emulsified meat batters.
研究了粗锦葵籽胶（CMG）用量（0.0%、0.2%、0.6%）和三聚磷酸钠（TPP）添加量（0.0%、0.5%）对机械去骨鸡肉面糊的煮损失、质地、颜色和微观结构的影响。在不添加TPP的面糊中增加CMG（一种肉类行业目前未使用的胶）的用量可显著提高产量。与仅含CMG的面糊相比，同时含有CMG和TPP的面糊煮损失和脂肪损失更低。与仅使用0.6% CMG相比，使用0.2%或0.6% CMG和0.5% TPP可提供更高的硬度值。与仅含CMG的面糊相比，含0.5% TPP的面糊以及同时含有CMG和TPP的面糊具有更高的弹性。将CMG用量增加到0.6%会降低熟制品的亮度和红色度。总体而言，该研究证明了使用CMG和TPP对提高乳化肉面糊的产量、稳定性和质地具有有益作用。
