甲基纤维素在肉制品中的应用研究

Application research of methylcellulose in meat products

食品胶是一类非常特殊却重要的食品添加剂,以其理化性质独特、性能稳定等优良特性,越来越受到人们、特别是食品开发人员的关注,使用范围不断扩大,用量也呈逐年上升趋势。甲基纤维素是一种比较特殊的热凝胶,可以耐受较高的加热温度,在各种温度条件下依然能够保持其凝胶性能。但是由于其溶解性能、凝胶性能等特殊性,极大的限制了其在食品工业应用的范围和领域。以亚什兰(中国)投资有限公司提供的甲基纤维素为原料,对其功能性质、结构及其在肉制品中的应用做了较深入的研究。试验验证甲基纤维素这种热凝胶的基本性质和特点,通过单因素试验,探究得出随着甲基纤维素浓度、加热温度和加热时间、以及各类淀粉添加量的不断变化,其凝胶强度的变化情况。将甲基纤维素应用于台湾烤肠中,烤肠的质构会有明显的改善,当添加量为0.8%时,台烤肠弹性达到最大值为13.7,硬度为737.5g,分别比空白组提升了26.85%和28.68%;当添加量为1.2%时,台烤肠的硬度达到最大值1455.2g,比空白组提高了154.72%。将甲基纤维素应用于重组牛排中,当甲基纤维素添加量为0.5%时,冻融损失和热加工损失最低,分别达到了9.86%和3.75%,比空白组分别下降了2.52%和12.13%,牛排出品率提升了14.65%;牛排硬度和弹性也达到了最高值,分别为615.4g和13.1,分别比空白组提升了13.42%和11.02%。

Food gum was a kind of very special and important food additives,because of its excellent features such as unique physical and chemical properties and steady performance,it got more and more attention by people especially the food developers,and application range was enlarged constantly,and consumptionshowed an increasing trend year by year.Methylcellulose was a kind of special hot gel,and it could tolerate a higher heating temperature,and it could still maintain gel performance under various temperature conditions.However,due to its solubility,gel properties and other particularity,the application range and field in the food industry were limited greatly.The methylcellulose which was provided by Ashland(China)investment corporation was taken as raw material,and the functional properties,structure and application on the meat products were studied deeply.The basic properties and characteristics of hot gel methylcellulose were verified by experiment,and through single factor experiment,the changes situation of gel strength was studied and obtained with continuous improvement of the concentration of methylcellulose,heating temperature,heating time and addition amount of various starches.Methylcellulose was applied in the Taiwan roasted sausage,and texture of the sausage would be improvedsignificantly.When the addition amount was 0.8%,theelasticity of Taiwan roasted sausage reached maximum and it was 13.7,and the hardness was 737.5g,and they increased by 26.85%and 28.68%respectively compared with the blank group.When the addition amount was 1.2%,thehardness of Taiwan roasted sausage reached maximum and it was 1455.2g,and they increased by 154.72%compared with the blank group.Methylcellulose was applied in the recombinant steak,when the addition amount was 0.5%,freeze-thaw loss and thermal processing loss were the lowest,and they were 9.86%and 3.75%respectively,and they decreased by 2.52%and 12.13%compared with the blank group,and production rate of steak increased by 14.65%.The hardness and elasticity of steak reached maximum,and they were 615.4g and 13.1,and they increased by 13.42%and 11.02%compared with the blank group.