摘要
亲水性胶体是用于改善肉制品品质的常用添加剂之一。本文通过在猪肉糜中添加卡拉胶和刺槐豆胶,研究两种胶体及其复配对猪肉糜色差、质构、水分活度的影响。研究结果表明,适宜比例的卡拉胶与刺槐豆胶的复配胶对猪肉糜品质的改善起到了一定的作用。卡拉胶/刺槐豆胶添加量为0.16%/0.24%时,猪肉糜品质较佳,硬度达到521.20±15.40,咀嚼性达到27.00±10.40,失水率降低至0.040±0.002。
Hydrocolloids are a food additive used to improve the quality of meat products. Carrageenan, locust bean gum and their combination were added during comminuted pork processing. The changes of colour, texture and water activity were measured to determine their effects on quality of comminuted pork. Results showed that carrageenan and locust bean gum in an appropriate proportion can ameliorate the texture property of comminuted pork. By addition of 0.16% carrageenan and 0.24% locust bean gum,the obtained pork showed the best texture property, with hardness value, chewiness value and water loss rate being of 521.20±15.40, 27.00±10.40 and 0.040±0.002, respectively.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第5期986-988,共3页
Modern Food Science and Technology
基金
广东省教育部产学研结合项目(2012B091000002)
广东省科技计划农业攻关项目(2012B020312001)
关键词
猪肉糜
卡拉胶
刺槐豆胶
色差
质构
水分活度
comminuted pork
carrageenan
locust bean gum
colour
texture
water activity
