食用胶对西式火腿物性特性的影响

Effects of Food Gums on Texture Characteristics of Sandwich Ham

探讨以猪肉为原料的西式火腿加工过程中,食用胶加入的种类、加入方式和加入量对产品物性的影响,并采用正交试验研究不同食用胶在西式火腿中的应用效果。结果表明,卡拉胶的加入对西式火腿的黏着性、凝聚性、弹性均有较好影响,当以单一的食用胶添加在西式火腿中时,使用卡拉胶且以粉状的方式添加以及添加量为0.3%时的效果为最佳。

Food gums can not only improve the quality of foods and stabilize foods, but also enhance their emulsifying and gelling properties. In this study, the effects of added four gums including gelatin, carrageenan, sodium alginate and xanthan gum on the texture characteristics of sandwich ham were investigated. Among the four gums, the addition of carrageenan exhibited the most favorable effect on the texture characteristics of sandwich ham, while the sandwich ham added with sodium alginate had the worst texture characteristics. The study demonstrated that form and amount of added gum also affected the texture characteristics of sandwich ham. A three-factor and three-level orthogonal test design was carded out to select the optimal gum from gelatin, carrageenan and xanthan gum as well as its form and amount. The results showed that the sandwich ham added with 0.3% carrageenan in powder form attained the highest comprehensive sensory score.