海藻胶对熏煮香肠品质的影响研究

Effect of Algal Gel on Quality Characteristics of Smoked and Cooked Sausages

研究了海藻酸钠（n2％）、K-卡拉胶（0～1．5％）、琼脂（0～1．5％）对熏煮香肠质构、色泽、保水保油性等品质的影响，并利用低场核磁共振探索其对水分迁移的效应。结果表明：三种海藻胶均能提高产品的保油率，均能降低产品的L＋和T2弛豫时间，琼脂对产品的出品率、保水率、质构、a^＊和b^＊均无显著影响（p〉0．05），卡拉胶添加量为0．6％时产品的出品率最大，添加量在0-1．2％范围内，产品的硬度、脆性、咀嚼性呈上升趋势（p〈0．05），但对弹性、内聚性无显著影响（p〉0．05），海藻酸钠对产品的出品率有一定改善作用，且随添加量的增加，产品的TPA参数均呈下降趋势（p〈0．05），但各个参数的下降程度不一样；随着海藻酸钠和卡拉胶添加量的增加，产品的a^＊和b^＊呈上升趋势（p〈0．05），且不易流动水比例下降（p〈0．05），自由水比例上升（p〈0．05），而琼脂则正好相反。

Effects of sodium alginate（SA, 0-2%）, K-carrageenan（KC, 0-1.5%） and agar（AG 0--1.5%） on texture, color, water holding and fat holding of smoked and cooked sausages were evaluated. The three kinds of algal gels all improved the fat holding ratio of the products, reduced L＊-value and water activity. AG had no significant influences on product yield, water holding ratio, texture, a＊-value and b＊-value （p〉0.05）. The maximum product yield was achieved with addition of 0.6% KC1, and the hardness, chewiness and fracturability displayed upward la＇ends within the amount of 0-1.2% （p〈0.05）, but had no significant effect on springiness and cohesiveness （p〉0.05）. SA played a certain role to improve product yield. With the increase of adding amount, the product of TPA parameters declined （p〈0.05）, but each parameter had different drop degree. For the SA and KC, with the increase of adding amount, a＊ -value and b＊ -value was increased （p〈0.05）, and the proportion of immobilized water decreased while the bulk water increased （p〈0.05）. The opposite results were found for AG