牛肉、火鸡肉和鸡肉混合物的优化，以改善肉饼的一些物理、化学和感官特性。

Mixture optimization of beef, turkey, and chicken meat for some of the physical, chemical, and sensory properties of meat patties.

机构信息

Department of Food Technology, Vocational School, University of Adıyaman, TR-02040, Adiyaman, Turkey.

出版信息

Poult Sci. 2011 Aug;90(8):1809-16. doi: 10.3382/ps.2010-01306.

DOI:10.3382/ps.2010-01306

Abstract

To determine the optimum meat mixture combination, the effects of different meat sources on physical, chemical, and sensory properties of cooked or stored meat patties were investigated using a response surface methodology mixture design. Meat patties were prepared using chicken, turkey, beef, and beef back fat. They were divided 2 groups, with 1 group cooked and 1 group stored. The first part was cooked with a preheated grill, and the second part was stored at -20°C for 2 mo. The effects of the meat mixtures on pH, proximate composition, cooking yield, dimension reduction, thiobarbituric acid, free fatty acid, proteolysis, and sensory properties of patties were studied. The influence of beef, turkey, and chicken meat on patties was found to be significant (P < 0.01). The interaction effects of beef and chicken meat on the sensory properties of patties were also found to be significant (P < 0.01). Meat mixtures improved physical, chemical, and sensory qualities of patties. The optimum combination of beef, turkey, and chicken was found to be 34.87, 12.23, and 52.89%, respectively.

摘要

为了确定最佳的肉馅混合物组合，使用响应面法混合物设计研究了不同肉类来源对熟制或储存肉饼的物理、化学和感官特性的影响。使用鸡肉、火鸡肉、牛肉和牛肉背脂制备肉饼。它们被分成 2 组，一组进行烹饪，一组进行储存。第一部分在预热的烤架上进行烹饪，第二部分在-20°C 下储存 2 个月。研究了肉馅混合物对肉饼的 pH 值、近似成分、烹饪产量、尺寸减小、硫代巴比妥酸、游离脂肪酸、蛋白质水解和感官特性的影响。发现牛肉、火鸡和鸡肉对肉饼的影响是显著的（P<0.01）。还发现牛肉和鸡肉对肉饼感官特性的相互作用影响也是显著的（P<0.01）。肉馅混合物改善了肉饼的物理、化学和感官品质。发现牛肉、火鸡和鸡肉的最佳组合分别为 34.87%、12.23%和 52.89%。