Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

被引：60
作者：
Gao, Xueqin [1 ,2 ]
Zhang, Wangang [1 ,3 ]
Zhou, Guanghong [1 ,3 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China
[2] Henna Inst Sci & Technol, Dept Food Sci, Xinxiang 453003, Henan, Peoples R China
[3] Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 58卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Glutinous rice flour; Ground pork patties; Carrageenan; Soy protein isolate; Corn starch; MODIFIED CORN STARCH; BEEF PATTIES; SOY PROTEIN; FAT; MEAT; SAUSAGES; YIELD; WATER;
D O I：
10.1016/j.lwt.2014.02.044
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study investigated the effects of glutinous rice flour (GRF) on the quality of ground pork patties. Ground pork patties with 3% of GRF showed better quality compared to addition of 1% and 5% of GRF. Addition of 3% GRF was further compared with 0.5% carrageenan, 3% soy protein isolate, 3% corn starch and 3% potato starch in ground pork patties. The cooking yield in GRF group was significantly higher than that of other treatments due to the increase in moisture and fat retentions (P < 0.05). Comparing with other groups, GRF showed lower texture profile values for hardness and chewiness (P < 0.05). The ground pork patties with GRF were juicier, more tender and showed better flavor and overall acceptability compared to control and the treatments with other additives (P < 0.05). The results indicate that GRF could be an effective functional ingredient in ground pork patties. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：135 / 141
页数：7
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