摘要
考察血浆蛋白粉、海藻酸钠、蒸煮温度与蒸煮时间对猪肉火腿肠(PMS)品质特性(蒸煮损失率、色泽、硬度、弹性)的影响,以期获得低脂低盐高蛋白肉制品。结果表明:血浆蛋白粉显著降低PMS的蒸煮损失率和L*值,显著改善PMS的硬度(P<0.05);海藻酸钠能显著改善PMS的保水能力,但会导致PMS硬度和弹性的显著降低(P<0.05),而对PMS色泽无显著影响(P>0.05);优选的PMS加工条件为:血浆蛋白添加量2%,海藻酸钠添加量0.2%,85℃蒸煮20min。在此条件下,加工的猪肉火腿肠品质较佳。
In order to develop low-fat, low-salt and high-protein meat products, the effects of plasma powder addition, sodium alginate addition, cooking temperature and cooking time on some quality properties （cooking loss, color parameters, hardness and springiness） of pork sausages were investigated in this paper. The results showed that the cooking loss and L^＊ of sausages were decreased dramatically, and the hardness was improved significantly with increasing plasma protein addition （P 〈 0.05）. Higher sodium alginate addition improved significantly the water holding capacity, but significantly decreased the hardness and springiness of sausages （P 〈 0.05）, and had no significant effect on their color parameters （P 〉 0.05）. The optimum processing conditions for high quality sausages were adding 2% plasma powder and 0.2% sodium alginate and cooking at 85 ℃ for 20 min.
出处
《肉类研究》
2011年第4期1-6,共6页
Meat Research
基金
科技部"科技人员服务企业行动"项目(2009GJC30045)
