海藻酸钠复合胶性能与火腿肠质构相关性研究

Study on the relation between sodium alginate composite gel property and ham sausage texture

选取三个厂家海藻酸钠复合胶为研究对象,以凝胶时间、析水率、质构指标为评价指标,研究了三种海藻酸钠复合胶对火腿肠质构指标的影响及其凝胶时间、析水率与火腿肠质构指标的相关性,结果表明:三种海藻酸钠复配胶凝胶时间、析水率、质构指标之间均有差异,其中样品2凝胶时间最短,水胶保水性最好,重组脂肪析水率最高,破断强度和凹陷深度均最低,与样品1和样品3均有显著差异(P<0.05);海藻酸钠复合胶在质构指标和感官指标上均能提高火腿肠的品质,其中样品1和样品3对火腿肠的品质改善更显著(P<0.05);相关性分析表明,火腿肠硬度、咀嚼性与海藻酸钠复合胶凝胶时间呈显著正相关(P<0.05),与海藻酸钠水胶析水率呈显著正相关(P<0.05),而与复合脂肪胶体析水率呈极显著负相关(P<0.01)。

Using gel time, bleeding capacity and texture as indexes, effects and correlations between Sodium Alginate composite Gel property and Ham Sausage texture were studied. The results shows that： （1） The gel time, bleeding capacity and texture of three kinds of gel have differences among each other, the property of sample 2 differ significantly from sample I and sample 3 （ P 〈 0. 05 =, it has the shortest gel time, the highest water capacity （ Sodium Alginate compositewater gel）, the highest bleeding capacity （Sodium Alginate composite -fat gel） and the lowest breaking strength and fracture distance. （2） Sodium Alginate composite Gel have significant effects on Ham Sausage texture （P 〈 0.05 ）, the effects of sample 1 and sample 3 are more obvious. （3） longer gel time and higher bleeding capacity of gel （ Sodium Alginate composite - water gel） show a finer texture of ham sausage （ P 〈 0.05）, but bleeding capacity of gel （Sodium Alginate compositefat gel） and ham sausage appear in an obvious negative correlation （P 〈0. 01 ）.