魔芋胶与黄原胶复配对鸡胸肉糜品质的影响

The Compound of Konjac Gum and Xanthan Gum Impact on the Quality of Chicken Breast Minced

试验研究了魔芋胶与黄原胶复配对鸡胸肉糜失水率、pH、色泽、质构等品质指标的影响,结果表明:两者复配比例为7∶3时失水率最大,比例为0∶10时失水率最小,复配比例在3∶7时pH降到最低;两种胶的复配对样品的色泽影响不大,复配对样品的硬度、内聚性、黏性、咀嚼性有增大的作用,比例为4∶6时样品的硬度、黏性、咀嚼性最大,比例为6∶4时弹性最好。

The effect of konjac gum and xanthan gum on rate of water loss,pH,colour,texture values of chicken breast minced was investigated in this paper.The results show that the water loss rate is the highest when the ratio of the two is 7∶3,and the lowest when the ratio is 0∶10.When the formulation was 3∶7,pH was minimum.The formulation of two gum had small effect on colour.The formulation of two gum can improve the hardness,cohesiver,gumminess,and chewiness of the example.When it was 4∶6,the sample had the greatest hardness,gumminess and chewiness.When the ratio is 6∶4,the elasticity is the best.