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首页> 外文期刊>Poultry Science >Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter
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Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter

机译：锦葵花胶和磷酸盐对乳化鸡肉糊的产量，质地，颜色和微结构的影响

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摘要

The effect of crude malva nut gum (CMG) use (0.0, 0.2, 0.6%) and sodium tripolyphosphate (TPP) addition (0.0, 0.5%) on the cook loss, texture, color, and microstructure of mechanically deboned chicken meat batters was studied. Increasing the level of CMG (a gum currently not used by the meat industry) in batters without TPP significantly increased yield. The batters with both CMG and TPP showed lower cook and fat losses compared with batters with CMG alone. Using 0.2 or 0.6% CMG and 0.5% TPP provided higher hardness values compared with using 0.6% CMG alone. The batter with 0.5% TPP and the batters with both CMG and TPP showed higher springiness compared with batters with CMG alone. Increasing the CMG level to 0.6% reduced the lightness and redness of the cooked products. Overall, the study demonstrated the beneficial effect of using CMG and TPP in improving the yield, stability, and texture of emulsified meat batters.
机译：粗麦芽仁胶（CMG）的使用（0.0，0.2，0.6％）和三聚磷酸钠（TPP）的添加（0.0，0.5％）对机械去骨的鸡肉糊的蒸煮损失，质地，颜色和微观结构的影响为研究。在没有TPP的情况下，提高面糊中CMG（一种肉类行业目前未使用的口香糖）的水平可显着提高产量。与仅使用CMG的面糊相比，使用CMG和TPP的面糊显示的蒸煮和脂肪损失更低。与单独使用0.6％CMG相比，使用0.2或0.6％CMG和0.5％TPP可以提供更高的硬度值。与单独使用CMG的面糊相比，TPP为0.5％的面糊以及CMG和TPP的面糊均具有较高的弹性。将CMG含量提高到0.6％会降低煮熟产品的亮度和红度。总体而言，该研究表明，使用CMG和TPP可以改善乳化面糊的产量，稳定性和质地。

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