预煮的、海藻酸钙涂层猪肉饼的感官特性。

Sensory Attributes of Precooked, Calcium Alginate-Coated Pork Patties.

作者信息

Wanstedt K G, Seideman S C, Donnelly L S, Quenzer N M

机构信息

Departments of Nutrition-Food Science and Animal Science, South Dakota Agricultural Experiment Station, South Dakota State University, Brookings, South Dakota 57007.

出版信息

J Food Prot. 1981 Oct;44(10):732-735. doi: 10.4315/0362-028X-44.10.732.

DOI:10.4315/0362-028X-44.10.732

PMID:30856754

Abstract

Ground pork patties were prepared containing 37% fat and assigned to one of five treatments: (a) control; (b) precooked, no calcium alginate coating; (c) calcium alginate coated, no precooking; (d) calcium alginate coated before precooking and (e) calcium alginate coated after precooking. The calcium alginate coating significantly improved sensory attributes. Warmed-over flavor (WOF) was eliminated in precooked, alginate-coated patties as judged by sensory scores and TBA values. Coated patties with no precooking, and patties coated after precooking were found to be more desirable than control patties.

摘要

制备了脂肪含量为37%的猪肉末肉饼，并将其分为五种处理方式之一：(a) 对照组；(b) 预煮，无海藻酸钙涂层；(c) 有海藻酸钙涂层，未预煮；(d) 预煮前涂上海藻酸钙；(e) 预煮后涂上海藻酸钙。海藻酸钙涂层显著改善了感官特性。根据感官评分和硫代巴比妥酸（TBA）值判断，预煮的、涂有海藻酸钙的肉饼消除了回锅味（WOF）。发现未预煮的涂层肉饼以及预煮后涂有海藻酸钙的肉饼比对照肉饼更受欢迎。