香菇粉对牛肉-虾肉复合肉糜凝胶品质及风味的影响
打开文本图片集
DOI：10.3969/j.issn.1000-9973.2025.08.007
引文格式：，等.香菇粉对牛肉-虾肉复合肉糜凝胶品质及风味的影响[J].中国调味品，2025，50（8）：45-50. LIN YY，DUYY，GUO YX，et al. Efectof Lentinus edodes powderon qualityand flavorofbef-shrimp meat compound minced meat gel[J].China Condiment，2025，50（8）：45-50.
Abstract： In this paper，with bef-shrimp meat compound minced meat as the object，different addition amount （0% ， 1% ， 3% ， 5% ， 7% ） of Lentinus edodes powder （calculated according to the mass of compound minced meat） is added into compound minced meat to make gel， so as to explore the effect of Lentinus edodes powder on the quality and flavor of compound minced meat gel. With the increase of the addition amount of Lentinus edodes powder， the cooking loss rate of compound minced meat gel significantly decreases from 5.18% to 2.37% ，and L∗ value， a* value and W value also significantly decrease. The pH value，water holding capacity，viscosity and chewiness significantly increase，and water holding capacity increases from 72.09% to 86.16% .The results of electronic nose analysis show that the content of nitrogen oxides，sulfides，terpenes and alcohols of the compound minced meat gel added with Lentinus edodes powder increases corspondingly. The electronic tongue results show that the umami， sweetness and umami aftertaste of the compound minced meat gel gradually increase. The results of microstructure characterization show that Lentinus edodes powder could promote the formation of compact three-dimensional network structure of compound minced meat gel. The results show that Lentinus edodes powder could effectively improve the quality and flavor characteristics of beef-shrimp meat compound minced meat gel system，and then improve the edible quality of the product. This study could provide a theoretical basis for the processing and production of compound minced meat products containing Lentinus edodes.
Key words：Lentinus edodes；minced beef；minced shrimp meat；flavor;quality； electronic tongue
牛肉具有高蛋白、低脂肪等特点，且富含钙、钠、镁等矿物质元素[1]。（剩余10970字）
