摘要
海藻酸钠-钙凝胶具有良好凝胶强度且热不可逆,可改善肉糜、香肠类产品的质构及持水性。实验以凝胶强度为指标,采用不同种类的海藻酸钠,碳酸钙作为钙源,葡萄糖酸内酯(GDL)控制钙离子的释放,优化配比,并将其用于猪肉糜,研究其对肉糜蒸煮损失、冻融损失和质构性质的影响。结果表明,粘度为800cps的高古罗糖醛酸型海藻酸钠凝胶效果最好,最佳配比(重量)为:55.6%海藻酸钠,13.9%碳酸钙,30.6%葡萄糖酸内酯。将以上比例的添加剂添加到低脂猪肉糜中,结果显示在总添加剂量为原料重量(低脂猪肉)1.0%～1.5%时,肉糜在质构性质、蒸煮损失和冻融损失方面有较好的改进效果。
Sodium alginate-calcium gel is a hot irreversible gel with high strength and it can be used to improve water holding capacity and texture properties of meat paste and sausage.Using gel strength as the index,calcium carbonate as sources of calcium and Glucono-Delta-Lactone（GDL）to release calcium,types of sodium alginate were screened in this study.And then,the mixed ingredients were used in the low-fat pork paste to study their influence on the cooking-loss, freeze-thaw loss and texture properties.The results showed when high guluronic acid type of sodium alginate with the viscosity of 800cps was used,together with calcium carbonate as calcium source and Glucono-Delta-Lactone（GDL） as calcium releasing agent,the pork paste existed highest strength.The optimal ratio of each material was 55.6% sodium alginate, 13.9% calcium carbonate and 30.6% Glucono-Delta- Lactone（GDL）.We used this additive in low-fat pork and found that when the amount of additive was 1.0% to 1.5% ,it had a good effect on the cooking loss,freeze-thaw loss and texture properties of low-fat pork.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期374-376,385,共4页
Science and Technology of Food Industry
