摘要
采用一种新型淀粉酶—G4淀粉酶对非晶颗粒淀粉进行修饰得到肉制品专用变性淀粉,测定了该淀粉的透明度、糊化特性、冻融稳定性和质构特性。并将该淀粉应用到低温火腿肠加工中,对火腿肠进行了嫩度、保水性和质构特性的测定。结果表明:G4淀粉酶修饰后的肉制品专用变性淀粉较原淀粉和化学改性淀粉的糊化温度低,透明度、峰值黏度、冻融稳定性以及热稳定性高,具有显著的抗回生作用,明显地改善了火腿肠品质,提升了出品率,延长了货架期。
The special modified starch prepared by the G4-amylase treating on the non-crystalline granular corn starch was used as additives in processing of meat products.The transparency,gelatinization,freeze-thaw stability and texture properties of the modified starch were determined.When processed sausage with the modified starch the tenderness,water retention and texture properties of the sausage were also determined.The results showed that the modified starch has lower gelatinization temperature,higher transparency,peak viscosity and freeze-thaw stability,compared with the chemical modification starch and the native corn starch.The modified starch also significantly inhibited retrogradation,improved the quality of the pork meat sausage,increased the yield and prolonged shelf-life period.
出处
《粮油食品科技》
北大核心
2013年第3期27-31,共5页
Science and Technology of Cereals,Oils and Foods
基金
青岛农业大学高层次人才启动基金(630511)
关键词
G4酶
肉制品
专用
变性淀粉
G4-amylase
meat product
special
modified starch
