血细胞浓度对猪血豆腐品质的影响

为探明血细胞浓度对猪血豆腐品质的影响,以生理盐水替代部分血细胞的方法调整原血中血细胞浓度,并分析不同血细胞浓度的猪血制成的猪血豆腐样品的质构、感官、色泽和持水性品质.结果表明:随着血细胞浓度的降低,猪血豆腐的硬度显著降低,破裂力和剪切力先增大后减小,红度a*值和黄度b*值随血细胞浓度减小而降低,持水性随血细胞浓度降低先减小后增大.降低猪血中血细胞浓度能够显著改善猪血豆腐的口感品质,血细胞浓度在0.68×109～2.80×109个/mL时,血豆腐的总体接受度最高.

Effects of Blood Cells Concentrations on the Qualities of Pig Blood Tofu

In the present study, the pig blood tofu under different blood cells concentrations adjusted employing normal saline were prepared and the texture, sensory, color and water-holding properties were analyzed in order to investigate the effects of blood cells concentrations on the qualities of pig blood tofu samples. The results showed that the hardness of pig blood tofu samples were significantly descended with the decrease of blood cells concentrations, while the breaking and shearing force were ascended first and then decreased, the red (a*) and yellow (b*) degrees were decreased and water holding capacities were reduced first and then improved. Therefore, the decrease of blood cells concentrations could improve the taste qualities of pig blood tofu samples, and the overall acceptabilities reached to the highest when the blood cell concentration was between 0.68×109~2.80×109 cells/mL.