Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-08-30 DOI:10.47836/ifrj.30.4.14
Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang
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Abstract

Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.
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不同果蔬粉部分替代亚硝酸盐对油炸牛肉肉丸理化和感官的影响
在肉类加工业中,水果和蔬菜粉可以代替亚硝酸钠。然而,关于油炸牛肉肉丸的物理化学和感官方面的基本信息是有限的。本文以大白菜、芹菜和蔓越莓粉为原料,研究了不同添加量和腌制时间对牛肉肉丸特性的影响。当10 g/kg蔓越莓粉与60 mg/kg NaNO2配伍时,a*值最高(13.34),蒸煮损失最低(28.05%)。低场核磁共振结果表明,三个果蔬粉添加组的弛豫时间T2b均显著低于对照组。随着果蔬粉添加量的增加,T2b值和pH值均呈下降趋势。不同腌制时间的蔓越莓粉对煎炸牛肉肉丸性能的影响,腌制12 h效果最好。本研究为替代油炸牛肉肉丸中的亚硝酸盐提供了一种可能的解决方案。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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