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

ZHAO Xiaoru; LI Beilei; HUA Siyu; RAN Qiannan; AYIBOTA∙SHATEFUALEDE; LIU Sihui; REN Xiaopu; PENG Zengqi

doi:10.13386/j.issn1002-0306.2022030275

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 236-244. > DOI: 10.13386/j.issn1002-0306.2022030275

ZHAO Xiaoru, LI Beilei, HUA Siyu, et al. Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves[J]. Science and Technology of Food Industry, 2022, 43(23): 236−244. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030275.

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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

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Received Date: March 22, 2022
Available Online: October 05, 2022

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Abstract

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

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References

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