摘要
为了给开发新型功能性鸡肝制品提供理论基础,采用剪切乳化工艺制作鸡肝-鸡胸肉-植物油脂乳糜,并研究乳糜体系的动态流变和低场核磁性质。结果表明:加热后乳糜体系呈现了较强的弱凝胶性质,鸡肝-鸡肉混合乳糜兼具了鸡肉乳糜的较高黏弹性模量以及鸡肝乳糜的热稳定性较佳的优点。核磁共振研究表明:乳糜呈现蛋白质结合水(T2b)、乳化层水(T2b-1)、不易流动水(T21)和自由水(T22)4种水的状态特征,其中混合乳糜的不易流动水比例达到78.87%,这意味着其具有较好的货架期稳定性。主成分分析的前3个主成分能够解释总体方差变异的91.96%,其中主成分1和2的评分图综合而直观的揭示了混合乳糜的品质特征。由以上分析可见,鸡肝-鸡胸肉-植物油脂的凝胶物性以及稳定性较佳。
With the purpose of exploring the theoretical feasibility of new chicken liver products, chicken liver-chicken breast meat-vegetable oil emulsion composite gels were prepared by shear emulsification and investigated for dynamic rheological and low-field NMR characteristics. The results showed that the emulsion composite gels exhibited an obvious weak gel property after heating treatment and possessed simultaneously a higher viscoelastic modulus and a better thermal stability, which were the advantages of chicken meat emulsion and chicken liver emulsion, respectively. NMR studies indicated four forms of water, bound （T2b）, emulsified （T2b-1）, immobile （T21） and free water state （T22） in chicken meat and liver emulsions. The proportion of immobile water in mixed emulsions was as high as 78.87% showing good shelf-life stability. The first three principal components could explain 91.96% of the total variance. The score plots for the first and second principal components provided an overall and visual interpretation of the quality characteristics of the emulsion composite gels. As apparent from the above results, chicken liver-chicken breast-vegetable oil composite gels have excellent physical properties and stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第23期11-14,共4页
Food Science
基金
国家自然科学基金青年科学基金项目(31101308)
江苏省自然科学基金项目(BK2011649)
"十二五"农村领域国家科技计划项目(2012BAD28B01-03)
农业科技成果转化资金项目(SQ2012ECC300112)
关键词
鸡肝
乳糜
流变
低场核磁
chicken liver
emulsion composite gel
rheology
low-field NMR
