不同木薯变性淀粉对调理鸡肉丸品质特性的影响

Effects of Different Modified Cassava Starch on Quality Characteristics of Prepared Chicken Meatballs

为探究木薯变性淀粉的添加对调理鸡肉丸品质特性的影响,以木薯原淀粉(cassava starch,CS)为对照,分别使用不同添加量(3%、4%、5%)的羟丙基淀粉(hydroxypropyl starch,HPS)、羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HDP)与鸡肉糜混合制备鸡肉丸,对其蒸煮损失率、持水力、色泽、质构特性、微观结构和感官品质等进行测定。结果表明,鸡肉丸的持水力、硬度、弹性、咀嚼性随着HPS添加量的增加而升高。添加5%HPS的鸡肉丸蒸煮损失率最低,而添加5%HDP的鸡肉丸持水力高达93.72%,与5%HPS组无显著差异(P>0.05),进一步显示5%羟丙基淀粉的添加有助于鸡肉丸获得较好的保水性能,这也合理解释了5%HPS组和5%HDP组亮度值较低的原因。同时,微观结构也显示5%羟丙基淀粉组的调理鸡肉丸形成了高度致密的凝胶网络结构。感官品质上,5%羟丙基淀粉组的鸡肉丸综合分值最高。综上,添加5%羟丙基淀粉可有效改善鸡肉丸的凝胶品质,为开发高品质调理鸡肉丸制品提供了理论依据。

In order to explore the effect of the addition of modified cassava starch on the quality characteristics of prepared chicken meatballs,with cassava starch(CS)as the control,different addition amounts(3%,4%,5%)of hydroxypropyl starch(HPS)and hydroxypropyl distarch phosphate(HDP)are mixed with chicken surimi to prepare chicken meatballs,and the cooking loss rate,water holding capacity,color,texture characteristics,microstructure and sensory quality are determined.The results show that the water holding capacity,hardness,elasticity and chewiness of chicken meatballs increase with the increase of HPS addition amount.The cooking loss rate of chicken meatballs with 5%HPS is the lowest,while the water holding capacity of chicken meatballs with 5%HDP is as high as 93.72%,which is not significantly different from that of chicken meatballs with 5%HPS(P>0.05),which further shows that the addition of 5%hydroxypropyl starch is helpful for chicken meatballs to obtain better water holding capacity,which also reasonably explains the reason why the brightness values of chicken meatballs with 5%HPS and 5%HDP are lower.At the same time,the microstructure also shows that prepared chicken meatball with 5%hydroxypropyl starch forms a highly dense gel network structure.In terms of sensory quality,the comprehensive score of chicken meatballs with 5%hydroxypropyl starch group is the highest.In conclusion,adding 5%hydroxypropyl starch can effectively improve the gel quality of chicken meatballs,which has provided a theoretical basis for developing high-quality prepared chicken meatball products.