添加魔芋葡甘聚糖对鸡蛋干品质的影响

Effect of Addition of Konjac Glucomannan to Egg Curd on Its Quality

以全蛋液和魔芋葡甘聚糖(konjac glucomannan,KGM)为原料制作鸡蛋干,研究了KGM添加量对鸡蛋干的硬度、弹性、出品率、保水性、色泽、消化特性及感官品质的影响。结果表明:随着KGM添加量的增大,鸡蛋干的硬度先增大后降低,当KGM添加量为0.16%时,鸡蛋干的硬度最大。样品的出品率和保水性随着KGM添加量的增加先增大后降低,当KGM的添加量为0.12%时,样品出品率和保水性最大。KGM的添加使样品的色泽由深变浅但不显著,同时降低了蛋白质的消化率;添加了KGM的样品发酵液中挥发性成分与蛋白组(发酵液+1%胰蛋白胨)有一定差别且同类的含量相差较大。综合各个感官指标及整体接受性得出,当KGM添加量为0.12%时,样品感官食用品质最好。

Egg curd was made from liquid whole egg with added konjac glucomannan （KGM）, and the effect of KGM addition on the hardness, elasticity, yield, water-holding capacity, color, digestibility and sensory quality of egg curd was studied. Our results showed that with an increase in KGM addition, the hardness of egg curd increased firstly, reaching the maximum value with the addition of 0.16% KGM, and then decreased. Similarly, the product yield and water-holding capacity decreased after an initial increase, reaching the highest values with the addition of KGM of 0.12%. The addition of KGM lightened but not significantly the color of egg curd and reduced protein digestibility. Furthermore, there were differences in the volatile components of the fermentation products of KGM addition group and protein group as well as considerable differences in the concentration of compounds of the same class. The quality of egg curd with 0.12% KGM was the best in terms of both sensory evaluation and overall acceptability.