摘要
通过测定蒸煮损失率、析水率、质构、感官评价来考察不同添加量的亚麻籽胶乳化肠与0.2%卡拉胶乳化肠品质的差异,以及在0.2%卡拉胶乳化肠中逐渐添加亚麻籽胶对乳化肠品质的影响。实验结果显示:随着亚麻籽胶量的增加,亚麻籽胶乳化肠蒸煮损失率降低,且比卡拉胶的乳化肠低;多汁性及风味亚麻籽胶产品优于卡拉胶产品,组织结构及质地卡拉胶产品优于亚麻籽胶产品。添加了亚麻籽胶的卡拉胶乳化肠蒸煮损失率极显著降低(P<0.01),析水率下降差异不显著,硬度下降,差异显著(P<0.05);当卡拉胶与亚麻籽胶添加比例为4∶3时,感官评定结果认为产品多汁、有韧性,口感质构与0.2%卡拉胶乳化肠没有显著差异(P>0.01)。结果表明亚麻籽胶与卡拉胶具有很强的协同作用,增强了乳化肠持水持油能力。
Quality difference between emulsified sausage with different amount of flaxseed gum and with 0.2% carrageenan was evaluated by weight lose, water-evaporation rate, texture and sensory. The effect of flaxseed gum added in 0.2% carrageenan emulsified saussage was also studied. Result showed that with increasing of flaxseed gum amount, the weight lose during cooking was decreased and even lower than the one with carrageenan;Juiciness and flavor of the sausage with flaxseed gums were better than that of carrageenan, while the texture was in the opposite. Cooking weight lose in the mixture of carrageenan and flaxseed gum significantly decreased （P 〈 0.01 ） . The water-e- vaporate showed no significantly difference, the hardness was significantly decreased （P 〈 0.05）. When carrageenan and flaxseed gum ratio was 4： 3, the sausage was juicy and springiness was better, and little texture difference （P 〉 0.01） with 0.2% carrageenan sausage. Results also showed that the interaction between flaxseed gum and carrag- eenan increased oil-holding capacity of sausage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第10期47-51,共5页
Food and Fermentation Industries
基金
农业部公益性行业科技项目(200903012)
国家自然科学基金“动物血浆蛋白与肌原纤维蛋白的相互作用对低饱和脂肪酸乳化体系稳定性影响机理研究”(31101308)
关键词
亚麻籽胶
卡拉胶
乳化肠
质构
蒸煮损失
析水率
flaxseed gum, carrageenan, emulsified sausage, texture, cooking lose, water-losing rate
