蔬菜漿對(duì)調(diào)理豬肉餅品質(zhì)特性的影響

王雪 李玲

摘 要：為研究蔬菜漿對(duì)調(diào)理豬肉餅品質(zhì)特性的影響，將芹菜漿、胡蘿卜漿及二者的復(fù)合漿分別添加到豬肉餅中，4 ℃冷藏，觀察豬肉餅理化性質(zhì)及成品感官品質(zhì)的變化。結(jié)果表明：與對(duì)照組相比，添加蔬菜漿的各處理組豬肉餅pH值、硫代巴比妥酸反應(yīng)物值均降低，冷藏5 d時(shí)降低最明顯，胡蘿卜漿組pH值下降較快，且冷藏5 d時(shí)pH值顯著低于芹菜漿組（P<0.05）;添加芹菜漿能夠顯著降低豬肉餅的亮度值，顯著增加紅度值（a*）（P<0.05），且芹菜漿組a*高于胡蘿卜漿組;添加蔬菜漿也可提高豬肉餅的出品率;利用5 點(diǎn)快感標(biāo)度法對(duì)各處理組豬肉餅進(jìn)行感官評(píng)價(jià)，豬肉餅的色澤、香氣、口感、質(zhì)地及總體可接受程度評(píng)分與對(duì)照組相比均有所提高，芹菜漿對(duì)豬肉餅的色澤、香氣和口感等指標(biāo)的改善效果優(yōu)于胡蘿卜漿。

關(guān)鍵詞：芹菜;胡蘿卜;調(diào)理豬肉餅;品質(zhì)特性

Abstract： In order to study the effect of vegetable pulp on the quality of prepared pork patties， changes in the physicochemical properties of pork patties added with celery pulp， carrot pulp or their mixture during refrigerated storage at 4 ℃ were examined as well as changes in the sensory quality of cooked patties. The results showed that compared with the control group with no added vegetable pulp， the pH value and thiobarbituric acid reactive substances （TBARs） value in the three experimental groups decreased， with the most significant reduction at day 5 of storage. Carrot pulp resulted in more rapid decrease in pH value and gave a significantly lower pH value at day 5 of storage than celery pulp （P < 0.05）. Celery pulp significantly reduced brightness value （L*） and increased redness value （a*） as compared to the control group and provided a greater a* relative to carrot pulp. In addition， on a point hedonic scale， patties with vegetable pulp had higher sensory scores for color， aroma， mouthfeeling， texture and overall acceptability than the control group. Celery pulp had better effect on the color， aroma and mouthfeeling of pork patties than carrot pulp.

Keywords： celery; carrot; prepared pork patties; quality characteristics

DOI：10.7506/rlyj1001-8123-20200529-138

中圖分類號(hào)：TS202.1 ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2020）08-0029-06

引文格式：

王雪， 李玲. 蔬菜漿對(duì)調(diào)理豬肉餅品質(zhì)特性的影響[J]. 肉類研究， 2020， 34（8）： 29-34. DOI：10.7506/rlyj1001-8123-20200529-138. ? ?http：//www.rlyj.net.cn

WANG Xue， LI Ling. Effect of individual and mixed vegetable pulps on quality characteristics of prepared pork patties[J]. Meat Research， 2020， 34（8）： 29-34. DOI：10.7506/rlyj1001-8123-20200529-138. ? ?http：//www.rlyj.net.cn

芹菜性味清涼，具有清熱解毒、利尿消腫、養(yǎng)血補(bǔ)虛、降低血壓、控制血糖、抗癌、抗氧化等功效;胡蘿卜具有補(bǔ)肝明目、促進(jìn)發(fā)育的功效，對(duì)治療消化不良、貧血、高血壓、夜盲癥等有較好療效[1];除此之外，胡蘿卜富含β-胡蘿卜素，β-胡蘿卜素具有清除自由基的作用，而在畜禽中氧化應(yīng)激具有減緩生長(zhǎng)、降低生產(chǎn)品質(zhì)等不利影響，從而降低經(jīng)濟(jì)效益，所以在畜禽肉中加入β-胡蘿卜素有很高的研究?jī)r(jià)值[2-3]。芹菜和胡蘿卜還含有大量的胡蘿卜素、B族維生素、膳食纖維、VC以及鈣、鐵等人體必需元素。