摘要
通过测定毛肚样品的缩水率、失水率、水分含量,并结合感官评价和质构分析,研究不同加热时间对毛肚品质的影响。结果表明:随着加热时间的延长,毛肚样品的缩水率和失水率逐渐增大,样品的水分含量逐渐减少,毛肚样品的感官评价得分逐渐降低,加热1~15 s的样品感官评分较高,口感较好。随着加热时间的延长,毛肚样品的硬度和咀嚼性逐渐增加,样品之间的弹性总的来说差异比较小。因此,根据加热时间对毛肚样品品质的影响,毛肚样品的加热(烫煮)时间应控制在10~15 s左右,以获得较好的口感。
Influence of heating on the quality of beef tripe was studied by measuring samples＇ shrinkage rate,water loss rate,water content,and combined with sensory evaluation and texture analysis.The results showed that with the prolonging of heating time,the shrinkage rate and water loss rate of sample increased,and the water content of sample decreased.With the prolonging of heating time,the sensory evaluation score of beef tripe samples decreased gradually.Samples with higher sensory scores and better taste were found when heating 1 s to 15 s.The hardness and chewiness of samples increased gradually with the prolonging of heating time.Under different heating time,the springiness of the samples had little differences.So,in order to obtain the better taste,the heating time should be controlled in the range of 10-15 s based on the results of this study.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第20期166-170,共5页
Science and Technology of Food Industry
关键词
毛肚
火锅
加热
质构
感官评价
beef tripe
hot pot
heating
texture properties
sensory evaluation
