摘要
研究不同日龄的扬州大白鹅对传统法卤制盐水鹅品质的影响,为盐水鹅生产提供了参考依据。选择日龄为85,160,300天的扬州大白鹅在同条件下卤制的盐水鹅腿肉为原料,测定持水率、质构、色泽、剪切力、水分、蛋白质含量、脂肪含量等,并由5名中烹高级技师进行感官评价。结果表明:160天鹅与85天鹅卤制的盐水鹅在持水力、L*值差异显著,160天鹅与300天鹅卤制的盐水鹅在持水力、L*值、b*值、粘附性、剪切力具有显著性差异,160天鹅卤制的盐水鹅感官评分最高。选择160天扬州大白鹅卤制盐水鹅最佳。
The effects of Yangzhou white goose at different growing ages on the quality of marinated salted goose with traditional method are studied to provide a reference for the production of salted goose.Yangzhou white goose with 85 days,160 days and 300 days of growing ages are selected as the raw materials,and the water holding capacity,texture,color,shear force,water content,protein content,fat content are detected and 5 senior cooking technicians are selected for the sensory evaluation.The results show that there is a significant difference in L＊between 160 days＇ salted goose and 85 days＇ salted goose,while water-retaining capability,L＊value,b＊value,adhesion and shearing force are obviously different,salted goose halogenated for 160 days has the highest sensory evaluation score.Choose Yangzhou salted goose halogenated for 160 days is the best.
作者
张明
周晓燕
于海
ZHANG Ming;ZHOU Xiao-yan;YU Hai(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2018年第8期1-3,9,共4页
China Condiment
关键词
日龄
160天
盐水鹅
营养
品质
growing ages
160 days
salted goose
nutrition
quality
