摘要
为探寻多浪羊肉热诱导凝胶质构特性的影响因素和变化规律,以新疆多浪羊为供试材料,以内聚性、弹性、胶粘性和咀嚼性为指标,结合单因素试验方法,研究了盐、加热温度和加热时间对多浪羊肉热诱导凝胶质构特性的影响。结果表明:添加Na4P2O7的热诱导凝胶在内聚性、弹性、胶粘性和咀嚼性方面都要显著高于添加Ca Cl2和添加Na Cl的凝胶(p<0.05)。70℃时热诱导凝胶劣化。随着加热时间的延长,多浪羊肉热诱导凝胶的内聚性、弹性逐渐下降(p<0.05),胶粘性逐渐增加(p<0.05),咀嚼性变化不显著(p>0.05)。
The influencing factor and change law of the texture properties of heat - induced gel from Duolang sheep were explored. Xinjiang Duolang sheep was taken as material. The cohesiveness, elasticity, glueyness and chewiness were taken as indexes. Combined with single factor experiment, the effects of salt, heating temperature and heating time on the texture properties of heat - induced gel from Duolang sheep were studied. The results showed that adding Na4P2O7, the cohesiveness, elasticity, glueyness and chewiness of heat - induced gel was significantly higher than adding CaCl2 and NaCl （ p 〈 0.05）. Heat - induced gel had been deteriorated at 70 ℃. With the heating time extended, cohesive- ness and elasticity of heat - induced gel decreased gradually （ p 〈 0.05 ）, glueyness increased gradually （ p 〈 0. 05 ）, chewiness had no significantly change （ p 〉 0.05 ）.
出处
《肉类工业》
2015年第4期23-25,共3页
Meat Industry
基金
塔里木大学校长基金(TDZKSS201205)
关键词
多浪羊
肌原纤维蛋白
质构特性
Duolang sheep
myofibrillar protein
texture properties
