魔芋胶与卡拉胶复配优化驴头骨肉冻凝胶特性

Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures

以驴头骨肉冻的持水力、质构、流变性及感官评分为指标,改变复配胶中魔芋胶卡拉胶的质量比及体系中NaCl、蔗糖添加量,研究其对驴头骨肉冻凝胶特性的影响。结果表明,卡拉胶在复配胶中起主导作用时,可以明显提高驴头骨肉冻的凝胶特性,当魔芋胶/卡拉胶质量比为1∶4时,体系的黏弹性最好,硬度和咀嚼性最高。因此,通过添加魔芋胶/卡拉胶复配胶优化驴头骨肉冻生产的方法可行。在上述体系中添加NaCl或蔗糖可导致体系凝胶特性发生显著变化,适量的NaCl可以提高体系的持水性和质构特性,而蔗糖会使凝胶结构减弱,产品感官品质下降。综合质构和口感方面,在100 g样品中添加1.0 g复配胶(魔芋胶/卡拉胶质量比1∶4)制备的驴头骨肉冻中每100 g添加0.2 g NaCl可得到较好的产品,蔗糖添加量为4.0 g/100 g时甜度合适。

The effect of konjac gum/carrageenan mixtures at different mass ratios,different NaCl and sucrose concentrations on the gel properties of meat jelly from donkey skull were studied by water holding capacity(WHC),texture,rheology and sensory score.The results showed that when the carrageenan played a leading role in the compound glue,the gel properties of the meat jelly could be improved.When the konjac gum/carrageenan mass ratio was 1∶4,the viscoelasticity,hardness and chewiness of the system were the best.Therefore,it is feasible to improve the quality of the meat jelly by adding konjac gum/carrageenan compound.Furthermore,adding NaCl or sucrose to the above system caused significant changes in the gel properties of the system.A moderate dose of NaCl could contribute to the WHC and texture characteristics of the jelly,while sucrose will weaken the gel structure and reduce the sensory quality of the product.Considering texture and sensory quality,adding 0.2 g/100 g NaCl to the meat jelly with 1.0 g/100 g compound gum(the mass ratio of konjac gum/carrageenan is 1∶4)could get a better product.When the sucrose addition amount was 4.0 g/100 g,the sweetness was appropriate.