摘要
为研究亚麻籽胶在低脂午餐肉中的应用,采用全质构分析、感官鉴评、扫描电子显微镜、动态流变学等方法,研究了添加单一亚麻籽胶和添加亚麻籽胶与卡拉胶的复配胶对低脂午餐肉的质构的影响。结果表明,添加单一亚麻籽胶的午餐肉的持油持水性较好,但在质构方面,比添加复配胶CK(卡拉胶与魔芋胶以1∶1复配)的对照样品差。亚麻籽胶与卡拉胶按1∶1(w/w)复配加入午餐肉中,其效果明显优于添加单一亚麻籽胶的样品,显著提高了午餐肉的品质,质构也与添加复配胶CK的对照样品接近,因此可将亚麻籽胶与卡拉胶以1∶1复配添加于低脂午餐肉中。
To investigate the application of flaxseed gum in luncheon meat, effects of adding flaxseed gum and complex gum of flaxseed gum and carrageenan on texture of luncheon meat were investigated by method of textural properties analysis, sensory evaluation, scanning electronic microscopy, dynamical rheology. The results show that water-and-oil holding capacities of luncheon meat with addition of flaxseed gum are better, while the textural properties of luncheon meat with single addition of flaxseed gum is poorer than that addition of gum blend CK（flaxseed gum and konjac gum are mixed at ratio of 1 ： 1 （w/w））. Quality of luncheon meat is significantly improve.d with addition of mixed gum that flaxseed gum and carrageenan are mixed at ratio of 1 ： 1 （w/w）, and close to that addition of gum blend CK. The result show that addition of gum blend of flaxseed gum can be used in low-fat luncheon meat.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2007年第1期254-258,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
亚麻籽胶
卡拉胶
低脂
午餐肉
质构
感官评定
flaxseed gum
carrageenan
low-fat
luncheon meat
textural properties
sensory evaluation
