不同添加量亚麻籽胶对成型火腿品质的影响

Effect of Different Amount of Flaxseed Gum on the Quality of Molded Ham

以成型火腿为对象,研究不同添加量的亚麻籽胶(0.2%、0.4%、0.6%、0.8%、1.0%、1.2%)对成型火腿品质的影响,以不添加亚麻籽胶的成型火腿为对照,测定指标包括保水性(加压失水率、蒸煮损失)、质构(硬度、内聚性、弹性、咀嚼度、胶着性)、色差、感官品质,以筛选出亚麻籽胶的适宜添加量。然后采用适宜添加量的亚麻籽胶加工火腿并用电镜扫描其切面微观结构以验证成型火腿的品质。研究结果表明:在成型火腿加工过程中加入总量0.6%亚麻籽胶时,肉样保水性、质构显著优于对照组(P<0.05);L;值均在46以上,a;值、b;值与对照组和其他处理组无显著差异(P>0.05);肉样的凝胶性评分显著优于对照组(P<0.05),其他感官指标评分与对照组差异不显著(P>0.05),且所有感官评分均显著高于0.2%处理组和0.4%处理组(P<0.05)。0.6%亚麻籽胶加工的火腿肉样切面微观网络结构比添加0.3%卡拉胶的肉样更加致密均匀且细腻。研究确定了成型火腿加工中亚麻籽胶的适宜添加量,并为亚麻籽胶在肉制品加工中的应用提供了一定的技术支持。

In this experiment,the molded ham was taken as the research object to study the effects of different amounts of flaxseed gum (0.2%,0.4%,0.6%,0.8%,1.0%,1.2%) on the quality of the molded ham,and the molded ham without flaxseed gum was taken as the control.The measurement indexes included water retention (pressing losse,cooking loss),texture (hardness,cohesion,elasticity,chewiness,adhesiveness),color difference and sensory quality,so as to screen out the appropriate amount of flaxseed gum.Then the ham was processed with the appropriate amount of flaxseed gum and the microstructure of the slice was scanned by electron microscope to verify the quality of the ham.The results showed as follows:when 0.6% flaxseed gum was added in the process of molding ham,the water retention and texture of meat samples were significantly better than those of the control group (P<0.05);L;values were all above 46,and a;and b;values had no significant difference with control group and other treatment groups (P>0.05).Gelation score of meat samples was significantly better than that of control group (P<0.05),but there were no significant differences in other sensory index scores (P>0.05),and all sensory scores were significantly higher than those of 0.2% and 0.4% treatment groups (P<0.05).Compared with 0.3% carrageenan,the micronetwork structure of 0.6% flaxseed gum was denser,more uniform and finer.This study determined the appropriate amount of flaxseed gum in the processing of molded ham and provided technical support for the application of flaxseed gum in the processing of meat products.