Research on Effects of Malva Nut Gum on Quality of Minced Meat
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Abstract:
Malve nut gum formed by cortex of Sterculia lychnophora expansion in the water was investigated. The effect of malva nut gum on cooking loss, color, texture and sensory quality of minced meat were studied. The results showed that malva nut gum had a great influence on reducing the cooking loss of minced meat and improving meat products yield, which effected by the added amount and way of malva nut gum. The best texture and sensory quality of the minced meat were obtained by adding 0.2% dissolved malva nut gum. The addition of malva nut gum had some impact on the color of the meat by reduced brightness and increasing red and yellow degree. Texture analysis showed that malva nut gum reduced the hardness and chewing of the minced meat, while increased the flexibility the meat, in accordance with the results of sensory evaluation.
