亚麻籽胶对猪、兔肉混合肉糜凝胶特性的影响

Effect of flaxseed gum on gel properties of gelatin mixture of pork and rabbit meat

将亚麻籽胶添加至猪、兔肉混合肉糜凝胶中,测定肉糜凝胶的凝胶强度、白度、持水力、全质构等,研究不同的亚麻籽胶添加量对猪、兔肉混合肉糜凝胶品质特性的影响,并用变焦显微镜观察凝胶的立体微观结构。变焦显微镜观察结果表明,不同的亚麻籽胶添加量可显著改变猪、兔肉混合肉糜凝胶的微观结构,且添加量为0.2%时凝胶结构最为致密均一。同时,添加0.2%的亚麻籽胶可显著提高凝胶的白度,增加持水能力,改善凝胶的质构特性,但并不能提升凝胶强度。

Flaxseed gum was added to the gelatin mixture of pork and rabbit meat,and the mince gel strength,whiteness,water holding capacity（WHC）,texture properties and so on were measured. It was investigated to determine the effects of flaxseed gum on gelatin mixture properties of pork and rabbit meat and its microscopic structure. The amount of flaxseed gum added in the gelatin had a significant effect on the microscopic structures of the gelatin products,observed by stereoscopic zoom microscope. When 0.2% of flaxseed gum was added in the gelatin,the microscopic structures were the most uniform and compact,and the whiteness,WHC and texture properties were all significantly improved,without the increase of gel strength.