摘要
研究猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用。采用析因设计,在猪肉肠加工过程中,添加不同量的亚麻籽胶、卡拉胶和黄原胶,分析上述胶类对猪肉肠保水性、保油性的影响。结果表明:添加亚麻籽胶可显著地增强猪肉肠在60℃条件下烘20、40、60、80min的保水能力(P<0.01)。卡拉胶对猪肉肠在60℃条件下烘20、40min的保水能力无显著性的影响,亚麻籽胶与黄原胶对猪肉肠在60℃条件下烘20、40min都有显著性交互作用(P<0.05);保水能力从高到低依次为:亚麻籽胶、黄原胶、卡拉胶。亚麻籽胶对猪肉肠用乙醚浸提40min和60min的保油性有显著性的影响(P<0.05),黄原胶和卡拉胶对保油性没有显著性的影响;保油能力高到低依次为:亚麻籽胶、黄原胶、卡拉胶。
This study aimed to investigate the interaction effects of flaxseed gum (FG), carrageenan and xanthan gum (XG) on pork meat sausages. A factorial design was applied to analyze the effects of different amounts of added FG, carrageenan and XG on the water-holding capacity and oil-holding capacity of pork meat sausages. The results indicated that the presence of FG could significantly increase the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20, 40, 60 min or 80 min (P〈0.01). Carrageenan had no significant effect on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min. A significant interaction effect between FG and XG was observed on the water-holding capacity of pork meat sausages after roasting at 60 ℃ for 20 min or 40 min. Three types of gums could be ranked in decreasing order of their effect on the water-holding capacity of pork meat sausages as FG 〉 XG 〉 carrageenan. The oil-holding capacity of pork sausages immersed in ethanol diethyl ether for 40 min and 60 min was influenced significantly by FG (P 〈 0.05) but not significantly influenced by XG or carrageenan. FG had the highest effect on the oil-holding capacity of pork sausages, followed by XG; the effect of carrageenan was the weakest.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期134-139,共6页
Food Science
基金
国家自然科学基金面上项目(31171707)
南京农业大学青年科技创新基金项目(KJ2010019)
关键词
猪肉肠
亚麻籽胶
卡拉胶
黄原胶
保水性
保油性
pork sausage
flaxseed gum
carrageenan
xanthan gum
water-holding capacity
oil-holding capacity