鸡蛋腌制对3种烤肉饼食用品质的影响

赵小茹; 李蓓蕾; 华思雨; 冉倩楠; 阿依波塔∙沙特甫阿勒德; 刘思慧; 任晓镤; 彭增起

doi:10.13386/j.issn1002-0306.2022030275

鸡蛋腌制对3种烤肉饼食用品质的影响

doi: 10.13386/j.issn1002-0306.2022030275

1.
塔里木大学食品科学与工程学院，新疆阿拉尔 843300
2.
南疆特色农产品深加工兵团重点实验室，新疆阿拉尔 843300
3.
南京农业大学食品科技学院，江苏南京 210095

基金项目: 国家级大学生创新训练项目（202110757006）；塔里木大学南疆特色农产品深加工兵团重点实验室开放课题项目（AP1902）；塔里木大学校长基金创新研究团队项目（TDZKCX202207）。

详细信息

作者简介:
赵小茹（2000−），女，本科，研究方向：畜产品加工，E-mail：2066256924@qq.com

通讯作者:
任晓镤（1985−），男，博士，副教授，研究方向：畜产品加工与质量控制，E-mail：alarxp@126.com

中图分类号: TS251.5
计量
- 文章访问数: 82
- HTML全文浏览量: 33
- PDF下载量: 10
- 被引次数: 0
出版历程
- 收稿日期: 2022-03-23
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves

1.
College of Food Science and Engineering, Tarim University, Alar 843300, China
2.
Xinjiang Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
3.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

摘要

摘要: 为系统分析传统中式菜肴烹调过程中鸡蛋腌制处理对不同肉类食用品质的影响，分别选用全蛋腌制或蛋清腌制、不同蛋清添加量腌制处理，分析其对猪肉饼、牛肉饼和羊肉饼食用品质的影响。结果表明，在添加量为10%、腌制时间为30 min时，蛋清腌制显著增加猪肉饼和羊肉饼的水分含量（P<0.05），显著降低两种肉饼的烤制损失率、剪切力值和硬度等（P<0.05），有效改善猪肉饼和羊肉饼的食用品质，而牛肉饼则适合选用全蛋腌制处理，能在一定程度上改善其食用品质；不同蛋清添加量对3种肉饼的食用品质有不同影响，腌制时间为30 min时，猪肉饼和羊肉饼宜选择10%蛋清添加量，牛肉饼宜选择5%蛋清添加量，此时肉饼的保水性较好，嫩度、色泽和质构特性较优，适合作为日常烹饪过程中蛋清腌制的最佳添加量推广使用，本研究为传统中式菜肴中畜肉烹饪前鸡蛋腌制的条件提供了理论支持。
- 全蛋腌制 /
- 蛋清腌制 /
- 烤肉饼 /
- 牛肉 /
- 羊肉 /
- 猪肉 /
- 食用品质
Abstract: To analyze systematically the effects of marinated in eggs on edible quality of different meats during cooking of several traditional Chinese dishes, marinated in whole egg or egg white, and different egg white addition were chosen to analyze the effects on the edible quality of pork patties, beef patties, and lamb patties. The results showed that, at the addition of 10% and marinated for 30 min, when marinated in egg white, the water content of the pork patties and lamb patties were significantly increased (P<0.05), while the cooking loss, shear forces and hardness values were significantly reduced (P<0.05), indicated that the edible quality of the two meat loaves were effectively improved. However, marinated in whole egg was more suitable for the beef patties, which to a certain extent, improved its edible quality. The effects of different egg white additions on edible qualities of three meat loaves were different. When marinated for 30 min, 10% of egg white addition was suitable for the pork patties and lamb patties, while 5% was more suitable for beef patties. Under these conditions, the water holding capacity of the meat loaves was excellent, and the tenderness, color, and texture characteristics were preferred, which were suitable for promotion to use as a best addition condition for egg white marinating in the daily cooking process. The present study provides the theoretical support for the egg marinating conditions before cooking in traditional Chinese meat dishes.
- marinated in whole egg /
- marinated in egg white /
- meat loaf /
- beef /
- lamb /
- pork /
- edible quality

HTML全文

图 1 全蛋和蛋清腌制对3种肉饼水分含量的影响

Figure 1. Effects of marinated in whole egg and egg white on the water content of three different meat loaves

注：不同小写字母表示同种肉饼不同腌制处理差异显著（P<0.05）；大写字母表示同种腌制处理不同种类肉饼差异显著（P<0.05）；图2~图6同。

下载: 全尺寸图片幻灯片

图 2 全蛋和蛋清腌制对3种肉饼烤制损失的影响

Figure 2. Effects of marinated in whole egg and egg white on the cooking loss of three different meat loaves

下载: 全尺寸图片幻灯片

图 3 全蛋和蛋清腌制对3种肉饼剪切力值的影响

Figure 3. Effects of marinated in whole egg and egg white on the shear force of three different meat loaves

下载: 全尺寸图片幻灯片

图 4 蛋清添加量对3种肉饼水分含量的影响

Figure 4. Effects of different egg white addition on the water content of three different meat loaves

下载: 全尺寸图片幻灯片

图 5 蛋清添加量对3种肉饼烤制损失的影响

Figure 5. Effects of different egg white addition on the cooking loss of three different meat loaves

下载: 全尺寸图片幻灯片

图 6 蛋清添加量对3种肉饼剪切力值的影响

Figure 6. Effects of different egg white addition on the shear force of three different meat loaves

下载: 全尺寸图片幻灯片

表 1 全蛋和蛋清腌制对3种肉饼色泽的影响

Table 1. Effects of marinated in whole egg and egg white on the color of three different meat loaves

处理组		对照组	全蛋腌制	蛋清腌制
L^*	猪肉饼	67.33±1.43^bA	71.15±1.21^aA	63.24±1.44^cA
	牛肉饼	51.46±1.43^aB	52.76±2.60^aB	43.62±1.48^bC
	羊肉饼	42.70±2.15^bC	47.01±2.37^aC	46.19±2.35^aB
a^*	猪肉饼	3.09±0.60^bC	2.83±0.12^bC	5.46±0.25^aC
	牛肉饼	6.82±0.55^bB	6.37±0.71^bB	8.60±0.77^aB
	羊肉饼	11.11±0.37^aA	9.50±0.50^cA	10.17±0.52^bA
b^*	猪肉饼	13.96±0.67^bC	16.40±0.44^aAB	14.16±0.36^bB
	牛肉饼	15.88±0.40^aB	15.68±1.01^aB	13.89±0.37^bB
	羊肉饼	16.90±0.33^aA	16.51±0.37^aA	15.73±0.92^bA
注：表中数据表示为平均值±标准差；同行不同小写字母表示同种肉饼不同腌制处理间差异显著（P<0.05）；同列大写字母表示不同肉饼同一指标间差异显著（P<0.05）；表2~表4同。

下载: 导出CSV

表 2 全蛋和蛋清腌制对3种肉饼质构特性的影响

Table 2. Effects of marinated in whole egg and egg white on the texture of three different meat loaves

处理组		对照组	全蛋腌制	蛋清腌制
硬度（N）	猪肉饼	30.61±2.34^aA	17.48±1.18^bB	12.88±0.86^cC
	牛肉饼	17.36±0.61^aC	10.21±1.55^bC	18.45±1.45^aB
	羊肉饼	26.45±2.51^aB	21.22±0.93^bA	21.24±2.44^bA
弹性	猪肉饼	3.68±0.26^aA	3.36±0.24^bA	2.57±0.14^cA
	牛肉饼	3.50±0.26^aA	3.21±0.27^aA	2.48±0.19^bA
	羊肉饼	2.74±0.11^aB	2.62±0.08^aB	2.65±0.25^aA
胶黏性（N）	猪肉饼	14.24±1.68^aA	6.91±0.57^bB	4.74±0.23^cC
	牛肉饼	6.32±0.67^aC	3.80±0.90^bC	6.30±0.73^aB
	羊肉饼	10.87±1.20^aB	9.33±0.53^aA	9.85±1.36^aA
咀嚼性（N）	猪肉饼	52.78±4.65^aA	23.13±1.91^bA	12.20±1.06^cC
	牛肉饼	21.94±1.99^aC	12.35±1.24^cB	15.82±0.89^bB
	羊肉饼	28.48±2.41^aB	24.40±1.73^bA	26.24±3.35^abA
内聚性	猪肉饼	0.48±0.04^aA	0.42±0.04^bA	0.40±0.00^bA
	牛肉饼	0.38±0.04^aB	0.36±0.09^aA	0.38±0.08^aA
	羊肉饼	0.40±0.00^aB	0.42±0.04^aA	0.42±0.04^aA

下载: 导出CSV

表 3 蛋清添加量对3种肉饼色泽的影响

Table 3. Effects of different egg white addition on the color of three different meat loaves

处理组		L^*	a^*	b^*
对照组	猪肉饼	67.33±1.43^cA	3.09±0.60^cC	13.96±0.67^aC
	牛肉饼	51.46±1.43^bB	6.82±0.55^bB	15.88±0.40^bB
	羊肉饼	42.70±2.15^dC	11.11±0.37^aA	16.90±0.33^abA
1%	猪肉饼	73.58±1.21^abA	3.49±0.11^bC	13.78±0.40^abB
	牛肉饼	49.28±2.30^bB	8.47±0.46^aB	16.19±0.84^bA
	羊肉饼	46.84±3.29^cB	11.03±0.53^aA	16.52±0.47^bA
5%	猪肉饼	72.49±1.27^bA	2.95±0.46^cC	12.81±0.58^cC
	牛肉饼	50.80±1.32^bB	8.01±0.24^aB	16.03±0.46^bB
	羊肉饼	50.50±1.34^bB	11.36±0.54^aA	17.07±0.35^abA
10%	猪肉饼	63.24±1.44^dA	5.46±0.25^aC	14.16±0.36^aB
	牛肉饼	43.60±1.48^cC	8.60±0.77^aB	13.89±0.37^cB
	羊肉饼	46.19±2.35^cB	10.17±0.52^bA	15.73±0.92^cA
20%	猪肉饼	75.15±0.82^aA	2.32±0.19^dC	13.37±0.52^bcC
	牛肉饼	54.51±1.61^aB	7.98±0.24^aB	16.19±0.31^bB
	羊肉饼	52.50±3.11^abB	10.95±0.74^aA	17.37±0.82^aA
30%	猪肉饼	74.92±1.66^aA	2.35±0.10^dC	13.10±0.19^cB
	牛肉饼	54.65±2.83^aB	8.31±0.80^aB	16.97±0.47^aA
	羊肉饼	53.82±2.23^aB	10.14±0.81^bA	17.20±0.52^aA

下载: 导出CSV

表 4 蛋清添加量对3种肉饼质构特性的影响

Table 4. Effects of different egg white addition on the texture of three different meat loaves

处理组		硬度（N）	弹性	胶黏性（N）	咀嚼性（N）	内聚性
对照组	猪肉饼	30.61±2.34^aA	3.68±0.26^aA	14.24±1.68^aA	52.78±4.65^aA	0.48±0.04^abA
	牛肉饼	17.36±0.61^bC	3.50±0.26^aA	6.32±0.67^bC	21.94±1.99^bC	0.38±0.04^aB
	羊肉饼	26.45±2.51^bcB	2.74±0.11^aB	10.87±1.20^cB	28.48±2.41^cdB	0.40±0.00^bB
1%	猪肉饼	23.10±2.33^bB	3.50±0.27^aA	11.54±1.85^bB	40.14±4.71^bAB	0.52±0.04^aA
	牛肉饼	22.64±1.96^aB	3.52±0.14^aA	10.06±1.02^aB	35.40±3.32^aB	0.42±0.04^aB
	羊肉饼	36.89±2.07^aA	2.67±0.10^aB	16.76±1.75^aA	44.72±4.31^aA	0.48±0.04^aAB
5%	猪肉饼	18.86±1.21^cB	3.48±0.29^aA	8.91±0.45^cB	31.02±3.16^cB	0.50±0.00^abA
	牛肉饼	12.20±0.67^cC	3.05±0.35^bcB	5.29±0.26^cC	16.16±1.08^dC	0.40±0.00^aB
	羊肉饼	28.50±1.83^bA	2.75±0.13^aB	12.70±0.82^bA	34.96±3.32^bA	0.42±0.04^abB
10%	猪肉饼	12.88±0.86^dC	2.57±0.14^bA	4.74±0.23^eC	12.20±1.06^eC	0.40±0.00^cA
	牛肉饼	18.45±1.45^bB	2.48±0.19^dA	6.30±0.73^bB	15.82±0.89^dB	0.38±0.08^aA
	羊肉饼	21.24±2.44^dA	2.65±0.25^aA	9.85±1.36^cA	26.24±3.35^dA	0.42±0.04^abA
20%	猪肉饼	14.15±1.35^dB	3.32±0.45^aA	6.41±0.56^dB	20.94±1.99^dB	0.44±0.09^bcA
	牛肉饼	13.26±1.03^cB	3.33±0.31^abA	5.75±0.52^bcB	19.36±1.00^cB	0.42±0.04^aA
	羊肉饼	25.18±1.80^cA	2.75±0.06^aB	11.53±1.25^bcA	31.70±2.09^bcA	0.48±0.04^aA
30%	猪肉饼	9.29±0.53^eB	3.31±0.13^aA	4.17±0.29^eB	13.80±0.89^eB	0.44±0.05^bcA
	牛肉饼	8.82±0.62^dB	2.96±0.09^cB	3.63±0.21^dC	10.78±0.54^eC	0.40±0.00^aA
	羊肉饼	18.18±1.64^eA	2.59±0.29^aC	7.77±0.44^dA	20.40±1.25^eA	0.44±0.05^abA

下载: 导出CSV

参考文献(42)

[1]	陈洪生, 孔保华, 王宇. 蛋清蛋白对猪肉肌原纤维蛋白功能性的影响[J]. 中国食品学报,2014,14(5):80−84. [CHEN H S, KONG B H, WANG Y. Effect of egg white protein on functional properties of porcine myofibrillar protein[J]. Journal of Chinese Institute of Food Science and Technology,2014,14(5):80−84.
[2]	PIETRASIK Z, JARMOLUK A, SHAND P J. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase[J]. LWT-Food Science and Technology,2007,40(5):915−920. doi: 10.1016/j.lwt.2006.03.003
[3]	ZHANG M Q, LI J H, CHANG C H, et al. Effect of egg yolk on the textural, rheology and structural properties of egg gels[J]. Journal of Food Engineering,2019,246:1−6. doi: 10.1016/j.jfoodeng.2018.10.024
[4]	孔保华, 刘迪迪, 刘骞, 等. 添加不同非肉蛋白对乳化肠品质特性的影响[J]. 食品科学,2011,32(7):145−150. [KONG B H, LIU D D, LIU Q, et al. Influence of non-meat proteins on quality characteristics of emulsion-type sausage[J]. Food Science,2011,32(7):145−150.
[5]	HUNT A, PARK J W, HANDA A. Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins[J]. Journal of Food Science,2009,74(9):C683−C692. doi: 10.1111/j.1750-3841.2009.01354.x
[6]	杨玲玲, 蒋艳, 涂勇刚, 等. 复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响[J]. 食品科学,2021,42(18):22−27. [YANG L L, JIANG Y, TU Y G, et al. Effect of ovalbumin and soybean protein isolate mixtures on gel properties and microstructure of minced meat products[J]. Food Science,2021,42(18):22−27. doi: 10.7506/spkx1002-6630-20200810-134
[7]	WOODWARD S A, COTTERILL O J. Texture and microstructure of heat-formed egg white gels[J]. Journal of Food Science,1986,51(2):333−339. doi: 10.1111/j.1365-2621.1986.tb11123.x
[8]	廖安, 吴卫国. 大豆-鸡蛋清复合蛋白粉功能性质的研究[J]. 现代食品科技,2013,29(7):1606−1610. [LIAO A, WU W G. Functional properties of soybean-eggwhite protein composite blends[J]. Modern Food Science and Technology,2013,29(7):1606−1610. doi: 10.13982/j.mfst.1673-9078.2013.07.055
[9]	董昳廷. 蛋清和大豆分离蛋白复合凝胶特性的研究[D]. 无锡: 江南大学, 2014: 20-32. DONG Y T. The composite gel properties of egg white and soybean protein isolate[D]. Wuxi: Jiangnan University, 2014: 20-32.
[10]	ZHANG M Q, LI J H, SU Y J, et al. Preparation and characterization of hen egg proteins-soybean protein isolate composite gels[J]. Food Hydrocolloids,2019,97:105191. doi: 10.1016/j.foodhyd.2019.105191
[11]	李明杨, 牛希跃, 许倩, 等. 新疆传统腌制对烤羊肉食用品质及杂环胺含量的影响[J]. 食品科学,2021,42(1):115−123. [LI M Y, NIU X Y, XU Q, et al. Effects of traditional Xinjiang-style marination on eating quality and heterocyclic amines formation in roast lamb[J]. Food Science,2021,42(1):115−123. doi: 10.7506/spkx1002-6630-20191130-322
[12]	国家卫生和计划生育委员会. GB 5009.3-2016食品安全国家标准食品中水分的测定[S]. 北京: 中国标准出版社, 2016. National Health and Family Planning Commission. GB 5009.3-2016 National food safety standard Determination of moisture in foods[S]. Beijing: Standards Press of China, 2016.
[13]	任少东, 王群霞, 任晓镤. 不同抗氧化剂对烤肉制品品质的影响[J]. 肉类研究,2020,34(8):21−28. [REN S D, WANG Q X, REN X P. Effects of different antioxidants on the quality of roast meat products[J]. Meat Research,2020,34(8):21−28. doi: 10.7506/rlyj1001-8123-20200521-132
[14]	闫祥林, 任晓镤, 刘瑞, 等. 宰后电刺激对新疆多浪羊肉品质的影响[J]. 食品科学,2019,40(3):71−77. [YAN X L, REN X P, LIU R, et al. Effects of postmortem electrical stimulation on the meat quality of Xinjiang Duolang sheep[J]. Food Science,2019,40(3):71−77. doi: 10.7506/spkx1002-6630-20171024-273
[15]	ZENG M M, ZHANG M R, HE Z Y, et al. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties[J]. Food Chemistry,2017,221:404−411. doi: 10.1016/j.foodchem.2016.10.061
[16]	周光宏. 畜产品加工学(双色版)[M]. 北京: 中国农业出版社, 2019: 35−44, 253−265. ZHOU G H. Livestock product processing[M]. Beijing: China Agricultural Press, 2019: 35−44, 253−265.
[17]	彭增起. 新编畜产食品加工工艺学[M]. 北京: 科学出版社, 2018: 44−68, 282−294. PENG Z Q. New compilation of livestock food processing technology[M]. Beijing: Science Press, 2018: 44−68, 282−294.
[18]	张映萍, 杨慧娟, 张晋, 等. 鸡蛋蛋白质凝胶特性影响因素的研究进展[J]. 食品工业科技,2021,42(6):343−347, 356. [ZHANG Y P, YANG H J, ZHANG J, et al. Research progress on the factors affecting the characteristics of egg protein gel[J]. Science and Technology of Food Industry,2021,42(6):343−347, 356. doi: 10.13386/j.issn1002-0306.2020050262
[19]	闫海鹏, 吴菊清, 李美琳, 等. 不同种类肉肌原纤维蛋白乳化及理化特性的研究[J]. 南京农业大学学报,2013,36(6):100−104. [YAN H P, WU J Q, LI M L, et al. Research on the emulsifying and physicochemical characteristics of myofibrillar protein from several species meat[J]. Journal of Nanjing Agricultural University,2013,36(6):100−104. doi: 10.7685/j.issn.1000-2030.2013.06.016
[20]	ZORBA O, KURT S, GENCCELEP H. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions[J]. Food Hydrocolloids,2005,19:149−155. doi: 10.1016/j.foodhyd.2004.05.001
[21]	LAVELLE C L, FOEGEDING E A. Gelation of Turkey breast and thigh myofibrils: Effects of pH, salt and temperature[J]. Journal of Food Science,1993,58(4):727−730. doi: 10.1111/j.1365-2621.1993.tb09345.x
[22]	彭增起. 肌肉盐溶蛋白质溶解性和凝胶特性研究[D]. 南京: 南京农业大学, 2005: 3−8. PENG Z Q. Study on solubility and gel functionalities of salt-soluble proteins from muscles[D]. Nanjing: Nanjing Agrucultural University, 2005: 3−8.
[23]	张蒙琪. 鸡蛋蛋白与大豆分离蛋白间相互作用及其凝胶特性的研究[D]. 无锡: 江南大学, 2021: 5−8. ZHANG M Q. The research of interaction between hen egg proteins and soybean protein isolate and its gelation properties[D]. Wuxi: Jiangnan University, 2021: 5−8.
[24]	杨玲玲. 卵白蛋白-大豆分离蛋白对肉糜凝胶特性的影响[D]. 南昌: 江西农业大学, 2020: 3−7. YANG L L. Effect of ovalbumin-soybean protein isolate on gelation characteristics of meat[D]. Nanchang: Jiangxi Agricultural University, 2020: 3−7.
[25]	ZIEGLER G R, FOEGEDING E A. The gelation of proteins[J]. Advances in Food and Nutrition Research,1990,34:203−298.
[26]	杨岚, 成玉梁, 郭亚辉, 等. 热处理强度对大豆分离蛋白凝胶形成能力的影响[J]. 大豆科学,2018,37(1):141−148. [YANG L, CHENG Y L, GUO Y H, et al. Effect of heat treatment conditions on gel formation ability of soybean protein isolate[J]. Soybean Science,2018,37(1):141−148.
[27]	GRABOWSKA K J, TEKIDOU S, BOOM R M, et al. Shear structuring as a new method to make anisotropic structures from soy-gluten blends[J]. Food Research International,2014,64:743−751. doi: 10.1016/j.foodres.2014.08.010
[28]	张一鸣, 李思仪, 沈晓溪, 等. 外源添加物对鲢鱼-鳕鱼复合鱼糜凝胶性能的影响[J]. 食品工业科技,2021,42(19):197−203. [ZHANG Y M, LI S Y, SHEN X X, et al. Effect of exogenous additives on gel characteristics of silverfish-cod fish mixture[J]. Science and Technology of Food Industry,2021,42(19):197−203.
[29]	张秋会, 李苗云, 柳艳霞, 等. 离子强度对11S大豆球蛋白和鸡肌球蛋白质的二级结构及凝胶特性的影响[J]. 河南农业大学学报,2018,52(3):424−429,444. [ZHANG Q H, LI M Y, LIU Y X, et al. Effects of ionic strength on secondary structures and gel characters of 11S globulin and chicken myosin[J]. Journal of Henan Agricultural University,2018,52(3):424−429,444.
[30]	王静宇, 胡新, 刘晓艳, 等. 肌原纤维蛋白热诱导凝胶特性及化学作用力研究进展[J]. 食品与发酵工业,2020,46(8):300−306. [WANG J Y, HU X, LIU X Y, et al. Advances in heat-induced gel properties and chemical forces of myofibrillar protein gel[J]. Food and Fermentation Industries,2020,46(8):300−306.
[31]	LI J H, LI X, WANG C Y, et al. Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition[J]. Food Hydrocolloids,2018,77:887−893. doi: 10.1016/j.foodhyd.2017.11.034
[32]	JIN H B, CHEN J H, ZHANG J, et al. Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure[J]. Food Hydrocolloids,2021,110:106200. doi: 10.1016/j.foodhyd.2020.106200
[33]	LIU J B, JIANG H Y, ZHANG M, et al. Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties[J]. International Journal of Biological Macromolecules,2022,200:263−272. doi: 10.1016/j.ijbiomac.2021.12.185
[34]	ZHANG Z L, XIONG Z Y, WALAYAT N, et al. Effects of the mixture of xylooligosaccharides and egg white protein on the physicochemical properties, conformation, and gel-forming ability of culter alburnus myofibrillar protein during multiple freeze-thaw cycles[J]. Foods,2021,10:2007. doi: 10.3390/foods10092007
[35]	康伟. 大豆分离蛋白、卡拉胶与肌原纤维蛋白间的相互作用[J]. 食品研究与开发,2018,39(8):30−35. [KANG W. Interaction between soybean protein isolate, carrageenan and myofibrillar protein[J]. Food Research and Development,2018,39(8):30−35. doi: 10.3969/j.issn.1005-6521.2018.08.006
[36]	XIE L Y, NISHIJIMA N, ODA Y, et al. Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta[J]. LWT-Food Science and Technology,2020,122:109031. doi: 10.1016/j.lwt.2020.109031
[37]	SUMAN S P, JOSEPH P. Myoglobin chemistry and meat color[J]. Annual Review of Food Science and Technology,2013,4(1):79−99.
[38]	HOLMAN B W, COOMBS C E, MORRIS S T, et al. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads[J]. Meat Science,2017,133:133−142.
[39]	LARA M S, GUTIERREZ J I, TIMON M L, et al. Evaluation of two natural extracts (Rosmarinus officinalis L. andMelissa officinalis L.) as antioxidants in cooked pork patties packed in MAP[J]. Meat Science,2011,88(3):481−488.
[40]	FAUSTMAN C, CASSENS R G. The biological basis for discoloration in fresh meat: A review[J]. Journal of Muscle Foods,1990,1:217−243.
[41]	AKAMITTATH J G, BREKKE C J, SCHANUS E G. Lipid oxidation and color stability in restructured meat systems during frozen storage[J]. Journal of Food Science,1990,55:1513−1517.
[42]	RAWDKUEN S, SAI-UT S, KHAMSORN S, et al. Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process[J]. Food Chemistry,2009,112(1):112−119.