摘要
为改善鸡肉糜凝胶品质,提高花椒籽仁附加值,研究了花椒籽仁对鸡肉糜凝胶持水性、蒸煮得率、质构、流变特性、微观结构等特性的影响.结果表明:随花椒籽仁添加量的增加,凝胶的L*值逐渐下降,a*值、b*值逐渐上升;持水性、蒸煮得率、质构特性均在花椒籽仁添加质量分数为3%时最高,而持水性和质构特性在花椒籽仁添加质量分数为5%~7%时,差异不显著(P>0.05);G'值随花椒籽仁添加量增加先上升后下降.综合而言,当花椒籽仁添加质量分数为3%时,制备的鸡肉凝胶致密均匀、光滑细腻,品质最佳.
In order to enhance the properties of chicken batters gel and improve the extra-value of Zanthoxylum bungeanum M.seed kernel,influences of Zanthoxylum bungeanum M.seed kernel on water holding capacity,cooking yield,texture,rheology,and microstructure were explored.Results showed that,with the increase of Zanthoxylum bungeanum M.seed kernel addition,L*value of the gels decreased,while both a*and b*value increased.The water holding capacity,cooking yield,and texture parameters reached to the maximum at the addition level of 3%.Additionally,the difference was not significant in water holding capacity and texture properties when addition level was in the range of 5%and 7%(P>0.05).G'of gel rose firstly and then declined with the addition of Zanthoxylum bungeanum M.seed kernel.Generally speaking,when the amount of Zanthoxylum bungeanum M.seed kernel was 3%,the gel could be obtained with the best gel quality,which was with dense and uniform,highly ordered network structure.
作者
杨平
李莎莎
候贤喆
计红芳
张令文
马汉军
YANG Ping;LI Shasha;HOU Xianzhe;JI Hongfang;ZHANG Lingwen;MA Hanjun(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《河南科技学院学报（自然科学版）》
2021年第2期27-33,共7页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省科技攻关项目(192102110218)
河南科技学院“百农英才”创新项目(BNYC2018-2-76)。
关键词
鸡肉
凝胶
花椒籽
品质
chicken gel
Zanthoxylum bungeanum M.seed kernel
quality
