壳聚糖在藕夹熟制肉馅中的应用

Application of chitosan on cohesiveness property in lotus root stuffed with meat

为了提高藕夹熟制肉馅的黏结性,利用质构仪和感官评定分析魔芋胶、壳聚糖对熟制肉馅黏结性的影响,通过正交试验优化添加复配魔芋胶—壳聚糖食品胶的熟制肉馅配方。魔芋胶对熟制肉馅的黏结力影响显著,而壳聚糖不但可以增加熟制肉馅的黏结性还可以起到抑菌的作用,优化后的最佳肉馅配方为:肥肉30%,魔芋胶1.0%,壳聚糖0.2%,肉馅加水量20%;复配胶可以显著提高藕夹的保藏性。

To increase the cohesiveness of cooked pork stuffing. Methods： The effects of cooked pork stuffing with chitosan and konjac gum were studied by texture profile analysis （TPA） and sensory test. And a optimization of formulation of cooked pork stuffing with konja-chitosan gum was obtained by the orthogonal test. Results： Konjac gum can increase the cohesiveness of cooked pork stuffing significantly. Chitosan not only increased the cohesiveness of pork stuffing, but also inhibited the reproduction of microorganism. Conculsion： The optimization of formulation of cooked pork stuffing is：fat 30% ,konjac gum 1.0% ,chitosan 0.2% ,water 20%, and the preservation of lotus root with meat was better under this condition.