复配魔芋胶在低脂肉制品加工中的应用研究
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摘要
本实验以复配魔芋胶为材料用于低脂肉制品的添加，探讨了复配魔芋胶对低脂肉糜火腿和低脂中式香肠的影响。旨在利用复配魔芋胶改善低脂肉制品的理化特性和感官品质，为低脂肉制品开发研究提供一定的实验依据，同时也为魔芋胶的应用拓展一条新渠道。结果表明：
1、通过单形重心设计实验，建立了低脂肉糜火腿评分值(Y)与魔芋胶(X_1)、黄原胶(X_2)、卡拉胶(X_3)三者配比之间的回归方程，经过计算分析，得出三种胶体的最佳配比。
Y=4.8X_1+4.3X_2+6.2X_3+4.2X_1X_2+9.6X_1X_3+8.6X_2X_3+27.3X_1X_2X_3
2、复配魔芋胶在肉糜火腿中的添加方式对低脂肉糜火腿质量有很大影响。采用粉状复配魔芋胶添加于低脂肉糜火腿时，产品的外观、热稳定性、组织结构、感官评价均比将复配魔芋胶预先形成凝胶添加好。
3、复配魔芋胶能显著提高低脂肉糜火腿的水分含量，因而提高了制品的嫩度；增强了低脂肉糜在加工过程中的热稳定性；改善了低脂肉糜火腿的质构。复配魔芋胶对低脂肉糜火腿的作用优于单一食品胶。
4、加水量、食盐含量、pH值、加热温度、加热时间对添加复配魔芋胶的低脂肉糜火腿的抗压强度和热稳定性均有一定的影响。产品的脂肪含量低，分别为高脂样品和市售火腿肠的30.0％和49.6％；能量低，分别为高脂样品和市售火腿肠的46.9％和58.7％。
5、将复配魔芋胶制成稳定凝胶块，可有效替代中式香肠中的脂肪。经感官评分分析，添加20％～30％复配魔芋胶的产品与高脂中式香肠无显著差异。香肠在4℃冰箱中贮藏六周仍保持良好品质。
Using complex konjac gum as experimental materials, the study was systematically made of the effect of complex konjac gum on the low-fat meat emulsion ham sausage and low-fat Chinese-style sausage, in order to improve the physical and chemical properties and sensory qualities, provide some experimental bases for the research and development of low-fat meat products, and wide new fields for the application of konjac gum. the results indicated:
(l)The regression equation about the sensory score of low-fat meat ham sausage(Y) and the propertion of konjac gum (X|), xanthan gum(X2) and carrageanan (X3) was established by means of the design of single-croe. The best propertion of the three gums was obtained by caculation and analyzing.
Y=4.8XI+4.3X2+6.2X3+4.2XIX2+9.6X,X3+8.6X2X3+27.3X,X2X3
(2)The qualities of low-fat meat ham sausage were effected by the way of adding complex konjac gum to meat ham sausage. The low-fat meat emulsion products in which the complex konjac gum were added in power than in gel prepared in advance have shown better appearance, thermostability, structure and sensory evaluation.
(3)Complex konjac gum could increase the tenderness of low-fat meat products, enhance the thermostability of products in processing, and ameliorate the texture of products through increasing the water content. Therefore, complex konjac gum were more favorable to low-fat meat emucsion products than single food gum.
(4)Water, salt, pH value, hating temperature and time all have effect on the compression resistance and the thermostability of low-fat meat emulsion ham sausage with complex koniac gum. The low-fat meat emulsion products contained lower fat which is 30.0%, 49.4% of high-fat meat product and sausage respectively, and lower calory which is 46.9%, 58.7% of calory of high-fat sample and ham sausage respectively.
(5)The thermostable gel made of complex konjac gum could effectively substitute for the fat of Chinese-style sausage. The sensory evaluation showedrthe difference between the products with 20%~30% complex konjac gel and high-fat Chinese-style sausage was not notable, the products still remain better qualities after six weeks storage in 4℃.
1、通过单形重心设计实验，建立了低脂肉糜火腿评分值(Y)与魔芋胶(X_1)、黄原胶(X_2)、卡拉胶(X_3)三者配比之间的回归方程，经过计算分析，得出三种胶体的最佳配比。
Y=4.8X_1+4.3X_2+6.2X_3+4.2X_1X_2+9.6X_1X_3+8.6X_2X_3+27.3X_1X_2X_3
2、复配魔芋胶在肉糜火腿中的添加方式对低脂肉糜火腿质量有很大影响。采用粉状复配魔芋胶添加于低脂肉糜火腿时，产品的外观、热稳定性、组织结构、感官评价均比将复配魔芋胶预先形成凝胶添加好。
3、复配魔芋胶能显著提高低脂肉糜火腿的水分含量，因而提高了制品的嫩度；增强了低脂肉糜在加工过程中的热稳定性；改善了低脂肉糜火腿的质构。复配魔芋胶对低脂肉糜火腿的作用优于单一食品胶。
4、加水量、食盐含量、pH值、加热温度、加热时间对添加复配魔芋胶的低脂肉糜火腿的抗压强度和热稳定性均有一定的影响。产品的脂肪含量低，分别为高脂样品和市售火腿肠的30.0％和49.6％；能量低，分别为高脂样品和市售火腿肠的46.9％和58.7％。
5、将复配魔芋胶制成稳定凝胶块，可有效替代中式香肠中的脂肪。经感官评分分析，添加20％～30％复配魔芋胶的产品与高脂中式香肠无显著差异。香肠在4℃冰箱中贮藏六周仍保持良好品质。
Using complex konjac gum as experimental materials, the study was systematically made of the effect of complex konjac gum on the low-fat meat emulsion ham sausage and low-fat Chinese-style sausage, in order to improve the physical and chemical properties and sensory qualities, provide some experimental bases for the research and development of low-fat meat products, and wide new fields for the application of konjac gum. the results indicated:
(l)The regression equation about the sensory score of low-fat meat ham sausage(Y) and the propertion of konjac gum (X|), xanthan gum(X2) and carrageanan (X3) was established by means of the design of single-croe. The best propertion of the three gums was obtained by caculation and analyzing.
Y=4.8XI+4.3X2+6.2X3+4.2XIX2+9.6X,X3+8.6X2X3+27.3X,X2X3
(2)The qualities of low-fat meat ham sausage were effected by the way of adding complex konjac gum to meat ham sausage. The low-fat meat emulsion products in which the complex konjac gum were added in power than in gel prepared in advance have shown better appearance, thermostability, structure and sensory evaluation.
(3)Complex konjac gum could increase the tenderness of low-fat meat products, enhance the thermostability of products in processing, and ameliorate the texture of products through increasing the water content. Therefore, complex konjac gum were more favorable to low-fat meat emucsion products than single food gum.
(4)Water, salt, pH value, hating temperature and time all have effect on the compression resistance and the thermostability of low-fat meat emulsion ham sausage with complex koniac gum. The low-fat meat emulsion products contained lower fat which is 30.0%, 49.4% of high-fat meat product and sausage respectively, and lower calory which is 46.9%, 58.7% of calory of high-fat sample and ham sausage respectively.
(5)The thermostable gel made of complex konjac gum could effectively substitute for the fat of Chinese-style sausage. The sensory evaluation showedrthe difference between the products with 20%~30% complex konjac gel and high-fat Chinese-style sausage was not notable, the products still remain better qualities after six weeks storage in 4℃.
引文
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[4] 杨湘庆．魔芋葡甘聚糖的流变性及其在食品工业中的应用．杭州食品科技，1990，19(4)
[5] 黄承钰等．魔芋食品对糖尿病患者血糖影响的研究．营养学报，1989，11(4)
[6] 张银柱等，魔芋精粉降低大鼠血清和肝组织胆固醇水平及其抗脂肪肝作用的观察．华西医科大学学报，1988，19(3)
[7] 孙恪遵、魔芋精粉减肥的实验研究．营养学报，1991，13(2)
[8] 侯蕴华等．魔芋多糖对大鼠组织脂质及四种无机元素的影响．营养学报，1988，10(3)
[9] 张银柱等．魔芋精粉对老龄雌鼠骨质疏松的影响——骨组织形态定量分析．华西医科大学学报，1994，25(3)
[10] 彭恕生．魔芋精粉对无机营养的影响和对有害无机离子的排阻作用．华西医科大学学报，1994，25(3)
[11] 彭恕生等．魔芋精粉对大鼠脑、肝、心血管细胞老化的影响．营养学报，1994，16(9)
[12] 许时婴等．魔芋葡甘聚糖的化学结构与流变性质，无锡轻工学院学报，1991，10(1)
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