食品科学 ›› 2009, Vol. 30 ›› Issue (23 ): 180-184.doi: 10.7506/spkx1002-6300-200923040

• 基础研究 • 上一篇    下一篇

添加膳食纤维对西式火腿质构特性和色度的影响

明 建1,2,袁艺珈1,杨 婧1,朱俊璐1   

  1. 1.西南大学食品科学学院 2.重庆市特色食品工程技术研究中心
  • 收稿日期:2009-08-15 出版日期:2009-12-01 发布日期:2010-12-29
  • 通讯作者: 明建 E-mail:mingjian1972@163.com

Effect of Dietary Fiber on Texture Properties and Color of Western-style Ham

MING Jian1,2,YUAN Yi-jia1,YANG Jing1,ZHU Jun-lu1   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
  • Received:2009-08-15 Online:2009-12-01 Published:2010-12-29
  • Contact: MING Jian E-mail:mingjian1972@163.com

摘要:

以猪肉为原料,在西式火腿加工过程中分别添加0、2%、4%、6%、8% 的膳食纤维,利用物性测定仪和色差计研究不同膳食纤维添加量对西式火腿的剪切力、硬度、弹性、黏聚性、胶着性、咀嚼性、回复性以及色泽的影响。结果表明:膳食纤维添加后对西式火腿的剪切力、硬度、黏聚性、胶着性、咀嚼性以及回复性有明显的影响,对色度(总色差、Δa* 值、Δb* 值、白度、黄度)也有明显影响,西式火腿中膳食纤维的添加量在4%~6% 合适。

关键词: 膳食纤维, 西式火腿, 质构特性, 色泽

Abstract:

During the preparation process of western-style ham, different addition amounts of dietary fiber (0, 2%, 4%, 6% and 8%) were investigated. Effect of dietary fiber amount on shear force, hardness, elasticity, cohesiveness, gumminess, chewiness, resilience and color of western-style ham was determined by TA-XT2i texture analyzer and TC-P2A chromatic aberration analyzer. Results indicated that shear force, hardness, cohesiveness, gumminess, chewiness and resilience of western-style ham were significantly affected by dietary fiber. Similarly, color parameters of western-style ham including total color difference, Δa* value, Δb* value, whiteness, yellowness were also obviously changed due to the addition of dietary fiber. The optimal addition amount of dietary fiber was approximately 4% - 6%.

Key words: dietary fiber, western-style ham, texture property, color

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