Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
Meat Sci. 2014 Jan;96(1):147-52. doi: 10.1016/j.meatsci.2013.06.019. Epub 2013 Jun 17.
Two different meat-cutting methods were used to prepare kung-wans in an attempt to produce low-salt products while retaining the same, or improved, textural and physicochemical properties of the standard high-salt formulation. The level of salt and the processing method significantly affected color, cooking yield, texture and changes in the secondary structures of proteins. Improved salt levels resulted in firmer texture. At the same salt levels, compared with chopping, the beating method resulted in higher L()-values, improved cooking yields and changes in the β-sheet content of the proteins, which resulted in an improved product with better texture. Using the beating process, the kung-wans prepared with 1% and 2% salt had similar L()-values, cooking yield and texture, and were better than those prepared by chopping with 2% salt. Overall, the beating process enabled lowering of the salt content, making the kung-wans more hard, brittle and elastic.
采用两种不同的切肉方法来制备 kung-wan，试图在保留标准高盐配方相同或改善的质地和理化特性的同时，生产低盐产品。盐的水平和加工方法显著影响颜色、烹饪产量、质地和蛋白质二级结构的变化。提高盐度会导致质地更坚硬。在相同的盐度下，与切碎相比，拍打方法导致更高的 L()-值、更好的烹饪产量和蛋白质 β-折叠含量的变化，从而使质地更好的产品得到改善。使用拍打工艺，用 1%和 2%盐制备的 kung-wan 具有相似的 L()-值、烹饪产量和质地，优于用 2%盐切碎制备的 kung-wan。总的来说，拍打工艺可以降低盐含量，使 kung-wan 更硬、易碎和有弹性。
