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

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
{"title":"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","authors":"Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang","doi":"10.47836/ifrj.30.4.14","DOIUrl":null,"url":null,"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.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"29 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs\",\"authors\":\"Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang\",\"doi\":\"10.47836/ifrj.30.4.14\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":\"29 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.4.14\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.4.14","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs
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.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
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
期刊最新文献
Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.) Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1