摘要
海藻酸钠和结冷胶作为脂肪替代品,可改善低脂肉糜类产品的品质。本实验将二者加入低脂猪肉糜中,研究这两种多糖对低脂肉糜产品的蒸煮损失、保水性(WHC)和硬度等方面影响。结果表明,浓度大于0.25%的结冷胶单独作用于肉糜时,凝胶的蒸煮损失、保水性和硬度均显著降低(p<0.05);浓度大于0.5%的海藻酸钠单独作用时,凝胶蒸煮损失和硬度显著降低,保水性显著增加(p<0.05);在复配实验中,海藻酸钠对肉糜凝胶蒸煮损失的降低和保水性的提升起主要作用,而结冷胶在低浓度(0.25%)时可协同海藻酸钠显著降低凝胶蒸煮损失(p<0.05),同时有效调控凝胶硬度。
Gellan gum（GG） and sodium alginate（SA） can improve the quality of low-fat meat products as fat substitutes. Effects of GG and SA on cooking loss （CL）, water holding capacity （WHC） and hardness of low-fat meat products were investigated in this paper. The results of single factor showed that GG above 0.25% can reduce CL of gel, WHC and hardness significantly （p〈0.05）, SA above 0.5% can reduce CL and hardness and enhance WHC of gel significantly（p〈0.05）. In compound experiment, the effect of SA on reduction of CL of gel and augment of WHC are higher than GG and low concentration GG （0.25%） associated with SA decrease CL of gel and control hardness of gel.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期80-83,共4页
Food Science
基金
安徽省科技攻关计划项目(06013110B)
关键词
结冷胶
海藻酸钠
蒸煮损失
保水性
硬度
gellan gum
sodium alginate
cooking loss
water-holding capacity
hardness
