海藻酸钠的复配及在低温肉制品中应用研究

Study on sodium alginate complex and its application in low-temp meat products

低温低脂高膳食纤维的营养保健型肉制品已成为肉类行业的一个重要发展方向,但加工过程也给肉制品带来了一系列的品质缺陷,寻找能够有效改善肉制品品质的脂肪替代物已成为肉制品加工业的一个重要研究课题。单一的海藻酸钠与钙离子对猪肉糜凝胶性能的实验结果表明,通过凝胶溶胀时间对凝胶质构的影响得知,溶胀时间为5 10min时,凝胶性能最好。通过测定pH和质构等,得知复合磷酸盐比单一海藻酸钠在低温肉制品中更能够有效的改善香肠的保水性,提高出品率。

Low-temp with lower fat and higher dietary fiber has become an important product in meat industry.But the processing also brought some bad effect on meat quality.A good fat substitutes which can improve the meat quality is an important research topic.In this paper,we studied the interaction between sodium alginate and other salts,and the water holding capacity（WHC） and textural properties of low-temp minced pork.The effects of single sodium alginate with calcium ions on the minced pork were tested.It showed that the gel properties were the best when the swelling time between 5 and 10min.By testing PH and texture,the results showed that sodium alginate with phosphate had the best effects on keeping water capacity and product yield of meat.