Abstract
In order to detect the effects of compound hydrocolloids made of carrageenan, locust bean gum, guar gum on the quality of beef meat fillet, two alternative adding modes (dry powder / hydrocolloids) were studied. Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness, water-holding capacity and gel strength of produced beef meat fillet. The differences between these two adding modes concerning these quality parameters proved to be significant (P＜0.05). By adopting the Design of Mixture Experiments, an optimized proportion of the compound hydrocolloids among these three were: carrageenan 59%，locust bean gum 22%，guar gum 19%, and the optimal addition amount was 0.8%. Under these conditions, the hardness, water-holding capacity and gel strength of produced beef meat fillet were 2 267 g, 82.1%, and 1 561 g·mm, respectively.
Publication Date
4-28-2015
First Page
32
Last Page
37
DOI
10.13652/j.issn.1003-5788.2015.02.007
Recommended Citation
Bo, SU; Qianzhong, NIE; and Xiuqing, SHI
(2015)
"Effect of compound hydrocolloids on quality of beef meat fillet,"
Food and Machinery: Vol. 31:
Iss.
2, Article 7.
DOI: 10.13652/j.issn.1003-5788.2015.02.007
Available at:
https://www.ifoodmm.cn/journal/vol31/iss2/7
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