- 期刊
應用酸誘導性凝膠雞蛋蛋白粉末試製酸性重組漢堡肉
Manufacturing of Ground Restructured Pork Meat Patty Formulated with Acid-induced Gelation Egg White Powder
摘要
Egg white was gelatinized by soaking in the acid solution of lactic, acetic, citric acid, and the mixture of the former three acids, and then, freeze-dried. The obtained egg white powder was added to black-hair type hog's lean meat to make a restructured meat patty with l5% fat content. During storage period under -15℃, the pH value, color, TBA value, residue of nitrite and total plate counts were measured. The results shown that pH values maintained between 4.3-5.0, L-values were not significantly difference within the four treatments. However, the citric acid treated group generated the lowest a-value and highest TBA value among four treated groups. On the other hand, the nitrite initial concentration of the residues of four treated groups were below 70 mg/kg, and it was decreased with increased time. Their total plate counts were all lower than 1 log GFU/g within all. Further more, there were no E. coli and Salmonella detected.
並列摘要
Egg white was gelatinized by soaking in the acid solution of lactic, acetic, citric acid, and the mixture of the former three acids, and then, freeze-dried. The obtained egg white powder was added to black-hair type hog's lean meat to make a restructured meat patty with l5% fat content. During storage period under -15℃, the pH value, color, TBA value, residue of nitrite and total plate counts were measured. The results shown that pH values maintained between 4.3-5.0, L-values were not significantly difference within the four treatments. However, the citric acid treated group generated the lowest a-value and highest TBA value among four treated groups. On the other hand, the nitrite initial concentration of the residues of four treated groups were below 70 mg/kg, and it was decreased with increased time. Their total plate counts were all lower than 1 log GFU/g within all. Further more, there were no E. coli and Salmonella detected.
延伸閱讀
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