期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 58, 期 1, 页码 135-141出版社
ELSEVIER
DOI: 10.1016/j.lwt.2014.02.044
关键词
Glutinous rice flour; Ground pork patties; Carrageenan; Soy protein isolate; Corn starch
资金
- Twelfth Five Issues of Rural Areas of People's Republic of China [2012BAD28B03]
- National Natural Science Foundation of China [31271899]
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.
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