摘要
以鸡肉和猪肉为原料,制备混合肉糜凝胶,研究魔芋胶(KGM)的添加对混合肉糜凝胶特性的影响。研究结果表明:添加魔芋胶能显著(p<0.05)减少肉糜的蒸煮损失和冻融损失,提高肉糜的持水性,降低肉糜的水分活度;通过物性分析仪对肉糜的质构分析得出,添加魔芋胶能提高肉糜的硬度、弹性和咀嚼性,改善肉糜的质构特性;显微结构观察表明随着添加魔芋胶浓度的增加,肉糜切面结构逐渐致密均匀,添加魔芋胶的肉糜切面无明显的空穴,肉糜凝胶的网状结构得到明显的改善。
The influence of konjac glucomannan（KGM） in different adding amount on gel properties of mixed meat by chicken and pork was investigated. The results showed the cooking loss and freezing-thawing loss of the mixed meat decreased along with the adding amount of KGM increased.Meanwhile,water holding capacity enhanced and water activity lowered along with the adding amount of KGM increased. Texture profile analysis indicated KGM could increase the hardness,springiness and chewiness of mixed meat significantly. Scanning electron microscopy（SEM） revealed that konjac glucomannan improved the gel properties of mixed meat. With increasing of KGM concentration,the mixed meat gel became more compact and uniform,with no noticeable pores in it.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第8期305-308,共4页
Science and Technology of Food Industry
基金
湖北省教育厅科学研究计划重点项目(D20131402)
农业部现代农业产业技术体系建设专项(nycytx-45)
关键词
魔芋胶
肉糜
凝胶特性
显微结构
konjac glucomannan
mixed meat
gel properties
microstructure
作者简介
倪学文（1977-），女，博士，副教授，研究方向：食品化学与食品加工技术。
