摘要
为探究魔芋葡甘聚糖(konjac glucomannan,KGM)和可得然胶(curdran gum,CUD)的添加对猪肉乳化肠品质特性的影响,采用KGM-CUD共混凝胶代替乳化肠中质量分数依次为0%(G1组,对照组)、33%(G2组)、66%(G3组)以及100%(G4组)的猪背膘,研究KGM-CUD共混凝胶对猪肉乳化肠蒸煮损失、色差、持水性、质构特性和脂质氧化的影响,并进行感官评价。结果表明:当KGM-CUD共混凝胶质量分数为0.3%,且KGM∶CUD=8∶2(m/m)时,KGM-CUD共混凝胶乳化效果最佳。与对照组G 1组相比,G 2组和G 3组蒸煮损失显著降低(P<0.05),持水性无显著差异(P>0.05);G2组红度值显著上升(P<0.05);G3组红度值和硬度显著上升(P<0.05)。随着替代比例的上升,乳化肠抗氧化能力逐渐增强,G2组和G3组微观结构与对照组相比无显著差异,但G4组存在明显空隙,且总体可接受度略有降低。结果表明,用0.3%的KGM-CUD共混凝胶(KGM∶CUD=8∶2)替代乳化肠66%的脂肪时,能提高乳化肠的营养价值和产品质量,显著延长保藏期。
The effects of replacement of pork back fat at levels of 0%(group G1),33%(group G2),66%(group G3)and 100%(group G4)with konjac glucomannan-curdran gum(KGM-CUD)composite gels on the quality characteristics of emulsified pork sausages were explored by measuring cooking loss,color difference,water-holding capacity,texture characteristics and lipid oxidation as well as sensory evaluation.The results showed that 0.3%KGM-CUD composite gel with a KGM:CUD ratio of 8:2(m/m)exhibited the best emulsification effect.Compared with group G1,the cooking loss of groups G2 and G3 was significantly reduced(P<0.05),while there was no significant difference in water-holding capacity(P>0.05);the redness value of group G2 was significantly increased(P<0.05);the redness and hardness values of group G3 were significantly increased(P<0.05).With increasing replacement ratio,the antioxidant capacity of emulsified sausage was gradually increased.There was no significant difference in the microstructure of groups G2 and G3 when compared with group G1,while there were obvious spaces in the microstructure of group G4,showing slightly decreased overall acceptability.These results showed that when 0.3%KGM-CUD composite gel(KGM:CUD=8:2)was used to replace 66% fat in emulsified sausages, the nutritional value and product quality of emulsified sausages could be improved, and the storage period could be significantly extended simultaneously.
作者
余依敏
夏强
杨林林
林泊宇
陆银银
曹锦轩
蔡振东
潘道东
YU Yimin;XIA Qiang;YANG Linlin;LIN Boyu;LU Yinyin;CAO Jinxuan;CAI Zhendong;PAN Daodong(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province,Ningbo University,Ningbo 315800,China;College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315800,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第16期46-53,共8页
Food Science
基金
宁波市公益性项目(202002N3076)
国家现代农业(水禽)产业技术体系建设专项(CARS-42-25)。
关键词
魔芋胶
可得然胶
脂肪氧化
微观结构
总体可接受度
konjac glucomannan
curdran gum
fat oxidation
microstructure
overall acceptability
