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《Modern Food Science and Technology》 2006-03
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Study on Hydrophilic Colloids for Substituting Part Fat in Minced Meat

Gong Yun (College of Food Science and Technology, Southwest University, Chongqing 400716, China)  
The experiment applies different hydrophilic colloids (such as Soybean Protein Isolate, konjac powder, xanthan gum, Carrageenan etc) in different levels to substitute part fat in Minced Meat, and studied the influence of hydrophilic colloids on the gel intensity, Water-holding Capacity, heating stability and emulsion stability of Minced Meat. The result showed the optimum prescription was as follow: soy protein isolates 2.0%+ Konjakze powder2.0% + Xanthonic gum0.4% +carrageenan 0.3%. At the basis of above prescription, the result of Food Sensory Evaluation showed the minced meat which contains 35% of water and heating at 100℃ for 1.5h had the best quality.
【CateGory Index】: TS251.1
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