摘要
为缓解冷冻贮藏对冷冻鸡肉丸食用品质的影响,拟得到＂低甜、低热＂且经济适用的复合抗冻剂。选择海藻糖和聚葡萄糖与传统商业抗冻剂（蔗糖和山梨醇）混合进行L_9（3~4）正交试验,并测定了解冻汁液流失率、总压出汁液损失率和质构特性等指标。结果表明：冷冻鸡肉丸中复合抗冻剂的最佳添加量（质量分数）为：海藻糖1.0%、聚葡萄糖4.0%、蔗糖3.0%和山梨醇2.0%。在冷冻鸡肉丸中添加该复合抗冻剂,可以有效地提高其保水性和质构特性。
The study aimed to obtain a low-sweetness,low-calorie and economic composite cryoprotectant which mitigates the negative effect of frozen storage on the eating quality of chicken meatballs.Trehalose and polydextrose were selected for combination with two traditional commercial cryoprotectants（sucrose and sorbitol）to design a three-level orthogonal array.Thawing loss,expressible moisture and texture properties were determined.The results showed that the optimal combination was trehalose 1.0%,polydextrose 4.0%,3.0% sucrose and sorbitol 2.0%.The addition of the composite cryoprotectant in frozen chicken meatballs could effectively improve the water holding capacity and texture properties of frozen chicken meatballs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第8期13-17,共5页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD28B03)
关键词
海藻糖
聚葡萄糖
鸡肉丸
食用品质
trehalose
polydextrose
chicken meatballs
eating quality
