黄芪胶对法兰克福香肠品质特性的影响

Effects of Addition of Gum Tragacanth on Quality Characteristics of Frankfurters

法兰克福香肠在生产、运输、贮藏过程中容易产生析水、析油等问题,影响香肠的食用品质,因此提高法兰克福香肠的品质特性一直是肉制品加工研究的重点。本研究探究不同黄芪胶添加量(0、0.1%、0.2%、0.3%、0.4%、0.5%,m/m)对法兰克福香肠品质特性的影响。结果表明,添加黄芪胶能够显著降低法兰克福香肠的蒸煮损失(P<0.05),并显著提高其乳化稳定性(P<0.05)。与此同时,随着黄芪胶添加量的增加,法兰克福香肠的硬度、弹性、脆性、亮度值呈先上升后降低的趋势,且在添加量为0.3%时达到最大(P<0.05)。动态流变学测试结果表明,添加黄芪胶能够提高肉糜的储能模量(G′)和损失模量(G″),而且降低损耗角正切值(tanδ),从而提高肉糜的黏弹性。扫描电镜结果表明,黄芪胶添加能够明显改善香肠凝胶的组织状态,形成致密且均匀的三维凝胶网络结构。综上所述,添加黄芪胶能够显著改善法兰克福香肠的品质特性,且在添加量为0.3%时效果最佳。

Frankfurters are subject to problems such as water and oil separation during their production,transport and storage,affecting the quality of the sausages.Therefore,how to improve the quality characteristics of frankfurters has always been the focus of meat processing research.This study investigated the influence of the addition of different amounts of gum tragacanth(0,0.1%,0.2%,0.3%,0.4%and 0.5%,m/m)on the quality characteristics of frankfurters.The results showed that the addition of gum tragacanth significantly decreased the cooking loss,and increased the emulsion stability of frankfurters(P<0.05).Meanwhile,with increasing concentration of gum tragacanth,the hardness,springiness,fracturability and L*value of frankfurters were firstly increased and then declined,reaching a maximum at 0.3%gum tragacanth.The results of dynamic rheological tests revealed that the incorporation of gum tragacanth increased the storage modulus(G′)and loss modulus(G″)and decreased the loss angle tangent(tanδ)of meat batter,indicating improved viscoelasticity.The results of scanning electron microscopy(SEM)showed that the addition of astragalus gum significantly improved the organizational state of sausage gels,resulting in the formation of a dense and uniform three-dimensional gel network structure.In conclusion,the incorporation of gum tragacanth can significantly improve the quality characteristics of frankfurters,the effect being most pronounced at 0.3%gum tragacanth.