摘要
采用硫酸水解法制备纳米晶纤维素,并将其作为脂肪代替物添加到兔肉糜凝胶中,比较纳米晶纤维素和猪肉脂肪对兔肉糜凝胶品质的影响。通过对肉糜凝胶的持水性(蒸煮损失率、保水性)和质构特性(硬度、弹性、黏结性、咀嚼性)进行比较,结果表明:纳米晶纤维素可以减小兔肉凝胶的蒸煮损失率,而脂肪增大了凝胶的蒸煮损失率;添加纳米晶纤维素和猪肉脂肪都能显著提高兔肉糜凝胶的保水性;纳米晶纤维素能显著提高凝胶硬度、黏结性、咀嚼性和降低弹性;而加入脂肪也能显著提高凝胶的硬度和咀嚼性,但降低了凝胶的弹性和黏结性。添加纳米晶纤维素的兔肉糜凝胶在持水性和质构特性等方面与添加脂肪的凝胶相比均有显著改善,说明纳米晶纤维素作为一种脂肪替代物在肉糜制品加工上可以部分或完全代替脂肪。
Nanocrystalline cellulose （NCC） was isolated from cotton via sulfuric acid hydrolysis and added into rabbit meat gel to substi- tute the fat. The qualities of rabbit meat gel which were added differ- ent content of cellulose whiskers and fat were compared. Though studying the cooking lose （CL）, water holding capacity （WHC） and the texture profile analysis （hardness, springiness, cohesiveness and chewiness）, the result showed that 1.0G -2.0% NCC can decrease the CL of gel significantly （P^0. 05）. But 20o/oo fat increased the CL. NCC and fat both can increase the WHC of gel significantly. NCC can increase the hardness, cohesiveness, chewiness and de- crease the springiness of gel significantly, however, fat only in- creased the hardness and chewiness but decreased the springiness and cohesiveness. The qualities of rabbit meat gel added NCC were better than which added fat, it＇s indicated that NCC could partly, or com- pletely substitute the fat in the meat gel.
出处
《食品与机械》
CSCD
北大核心
2012年第6期80-83,共4页
Food and Machinery
关键词
纳米晶纤维素
猪肉脂肪
兔肉糜
凝胶特性
nanocrystalline cellulose
pork fat
rabbit meat
gel prop- erties
