可得然胶在乳化型鸡肉香肠中的应用研究
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摘要
将可得然胶添加到乳化型鸡肉香肠中,以蒸煮损失率、冻融损失率和感官评分为指标,研究其对乳化型鸡肉香肠品质的影响。实验结果表明:可得然胶以粉末状形式添加到乳化型鸡肉香肠的蒸煮损失率低于高强度凝胶和低强度凝胶的添加方式,且操作简便,适于生产;在乳化型鸡肉香肠中加入可得然胶可以增加肉制品的持水性,减少蒸煮损失率;与空白组相比,添加可得然胶的乳化型鸡肉香肠的弹性强、切片性好,整体感官评分高;添加可得然胶的乳化型鸡肉香肠在经历反复冻融、蒸煮后仍能保持良好的感官品质,冻融损失、蒸煮损失均小于空白组,随着可得然胶添加量的增大,改善效果逐渐增强。综合考虑成本和改善效果,可得然胶在乳化型鸡肉香肠中的建议添加量为1.6%。
Cooking loss rate,freeze-thaw loss rate and sensory score were used as indexes,the effect of gurdlan on the quality of emulsified chicken sausage was studied. The results showed that gurdlan powder was better than gurdlan gel to keep water retention rate. The process is simple and suitable for industrial production. The water holding capacity of chicken sausage was increased and cooking loss rate was reduced. Compared with control group,gurdlan emulsified chicken sausage had stronger elasticity,easier to cut and higher sensory score. After repeated freezing and thawing and cooking,gurdlan emulsified chicken sausage still maintained good sensory quality,and freeze-thaw loss and cooking loss were less than those of the control group. With gurdlan content increased,the improvement effect was gradually enhanced. Considering the cost and improvement effect,the recommended amount of gurdlan in emulsified chicken sausage was 1.6%.
Cooking loss rate,freeze-thaw loss rate and sensory score were used as indexes,the effect of gurdlan on the quality of emulsified chicken sausage was studied. The results showed that gurdlan powder was better than gurdlan gel to keep water retention rate. The process is simple and suitable for industrial production. The water holding capacity of chicken sausage was increased and cooking loss rate was reduced. Compared with control group,gurdlan emulsified chicken sausage had stronger elasticity,easier to cut and higher sensory score. After repeated freezing and thawing and cooking,gurdlan emulsified chicken sausage still maintained good sensory quality,and freeze-thaw loss and cooking loss were less than those of the control group. With gurdlan content increased,the improvement effect was gradually enhanced. Considering the cost and improvement effect,the recommended amount of gurdlan in emulsified chicken sausage was 1.6%.
引文
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[6]姜帅,陈益春,曹传爱,等.可得然胶和加水量对法兰克福香肠品质特性的影响[J].食品科学,2018,39(14):57-66.
[7]赵冰,李家鹏,陈文华,等.可得然胶凝胶特性及其在西式火腿中的应用研究[J].食品科学,2014,35(21):45-49.
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[9]常海军,牛晓影,周文斌.不同次数冻融对猪肉品质的影响[J].食品科学,2014(15):43-48.
[2]陈艳燕,孙瑾,尹胜利,等.新型食品添加剂增稠剂-可得然胶在食品工业中的应用[J].中国食品添加剂,2007(3):134-138.
[3]张海龙,关志炜,杨俊杰.可得然胶的性质及应用[J].中国食物与营养,2010(1):36-39.
[4]许庭祯.可得然胶的特性及在食品中的应用[C]//第十二届中国国际食品添加剂和配料展览会论文集.上海:中国食品添加剂和配料协会,2008:309-318.
[5]肖素荣,高清山,李京东.新型食品添加剂可得然胶的性质及应用[J].中国食物与营养:2008(1):25-26.
[6]姜帅,陈益春,曹传爱,等.可得然胶和加水量对法兰克福香肠品质特性的影响[J].食品科学,2018,39(14):57-66.
[7]赵冰,李家鹏,陈文华,等.可得然胶凝胶特性及其在西式火腿中的应用研究[J].食品科学,2014,35(21):45-49.
[8]CHEN C G,WANG R,SUN G,etal.Effects of high pressure level and holding time on properties of duck muscle gels containing 1%curdian[J].Innovation Food Science&Emerging Technologies,2010,11(4):538-542.
[9]常海军,牛晓影,周文斌.不同次数冻融对猪肉品质的影响[J].食品科学,2014(15):43-48.