Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves
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 p...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030275 |
| _version_ | 1811179849223503872 |
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| author | Xiaoru ZHAO Beilei LI Siyu HUA Qiannan RAN AYIBOTA∙SHATEFUALEDE Sihui LIU Xiaopu REN Zengqi PENG |
| author_facet | Xiaoru ZHAO Beilei LI Siyu HUA Qiannan RAN AYIBOTA∙SHATEFUALEDE Sihui LIU Xiaopu REN Zengqi PENG |
| author_sort | Xiaoru ZHAO |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-11T06:40:26Z |
| format | Article |
| id | doaj.art-69b6144326dc4fe082500306702ee415 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:40:26Z |
| publishDate | 2022-12-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-69b6144326dc4fe082500306702ee4152022-12-22T04:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-12-01432323624410.13386/j.issn1002-0306.20220302752022030275-23Effects of Egg Marinating on the Edible Quality of Three Roast Meat LoavesXiaoru ZHAO0Beilei LI1Siyu HUA2Qiannan RAN3AYIBOTA∙SHATEFUALEDE4Sihui LIU5Xiaopu REN6Zengqi PENG7College of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Engineering, Tarim University, Alar 843300, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaTo 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030275marinated in whole eggmarinated in egg whitemeat loafbeeflambporkedible quality |
| spellingShingle | Xiaoru ZHAO Beilei LI Siyu HUA Qiannan RAN AYIBOTA∙SHATEFUALEDE Sihui LIU Xiaopu REN Zengqi PENG Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves Shipin gongye ke-ji marinated in whole egg marinated in egg white meat loaf beef lamb pork edible quality |
| title | Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves |
| title_full | Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves |
| title_fullStr | Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves |
| title_full_unstemmed | Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves |
| title_short | Effects of Egg Marinating on the Edible Quality of Three Roast Meat Loaves |
| title_sort | effects of egg marinating on the edible quality of three roast meat loaves |
| topic | marinated in whole egg marinated in egg white meat loaf beef lamb pork edible quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030275 |
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