食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

可得然胶和加水量对法兰克福香肠品质特性影响的研究

姜帅1,孔保华2,刘骞2   

  1. 1. 东北农业大学
    2. 东北农业大学食品学院
  • 收稿日期:2017-06-10 修回日期:2018-04-20 出版日期:2018-07-25 发布日期:2018-07-16
  • 通讯作者: 刘骞 E-mail:liuqian@neau.edu.cn
  • 基金资助:
    国家自然科学基金;黑龙江省普通高等学校青年科技创新人才培养计划

Study on the effect of curdlan and water addition on quality characteristics of frankfurt sausage

Shuai JIANG,Baohua Kong,Qian Liu   

  • Received:2017-06-10 Revised:2018-04-20 Online:2018-07-25 Published:2018-07-16
  • Contact: Qian Liu E-mail:liuqian@neau.edu.cn

摘要: 本研究主要探讨了添加可得然胶(0.3%,肉总重计)以及不同加水量(20%,23%,26%和29%,肉总重计)对法兰克福香肠品质特性的影响。测定蒸煮损失、乳化稳定性、色差、质构、流变特性、微观结构以及感官评价,同时应用低场核磁技术(LF-NMR)测定法兰克福香肠内部水分子的迁移规律。研究结果表明,在不添加可得然胶对照组中,随着加水量的增加,法兰克福香肠的蒸煮损失和L* 值显著增加(P < 0.05),而乳化稳定性、a* 值、硬度、弹性和总体可接受性显著降低(P < 0.05)。然而,在添加可得然胶后,在相同加水量条件下显著降低法兰克福香肠的蒸煮损失,并显著提高了肉制品的乳化稳定性、硬度、弹性和总体可接受性(P < 0.05)。LF-NMR研究结果表明,可得然胶的添加能够显著降低法兰克福香肠的弛豫时间,在较高加水量条件下增强对水分子的束缚能力。另外,肉糜的流变学测定结果表明,在相同加水量条件下,添加可得然胶能够显著提高肉糜在加热终点的储能模量(G’)和损失模量(G”),而且显著降低了相位角正切值(Tan δ)(P < 0.05),说明可得然胶能够在较高加水量的条件下提高肉糜的粘弹性。同时,扫描电镜结果表明,较高的加水量会导致蛋白凝胶结构松散,而可得然胶的添加能够显著改善蛋白凝胶的网状结构。上述结果表明,虽然过多的加水量会导致法兰克福香肠的品质下降,但是可得然胶的添加能够在较高加水量的条件下显著提高法兰克福香肠的食用品质,为可得然胶在乳化肉糜类肉制品中的应用提供了理论参数。

关键词: 法兰克福香肠, 可得然胶, 加水量, 流变特性, 微观结构

Abstract: This study mainly investigated the influences of curdlan (0.3%, total meat weight) and different water addition (20%,23%,26% and 29%, total meat weight) on the quality characteristics of Frankfurt sausage. The effects were studied by measuring cooking loss, emulsion stability, colors, texture profiles, rhelogical properties, microscopic structure and sensory evaluation. The mobility regularity of water molecules in sausage were measured by low field NMR (LF-NMR). The results of the study showed that, control group without curdlan added, cooking loss and L* value of sausage was significantly increased (P < 0.05), and emulsion stability, a* value, hardness, springiness, and all acceptability decreased significantly (P < 0.05). However, treatment group with curdlan added, under the same water addition condition, cooking loss was significantly decreased, and emulsion stability, a* value, hardness, springiness, and all acceptability increased significantly (P < 0.05). Results of the LF-NMR showed that, curdlan could decreased remarkably the relaxation time of the Frankfurt sausage and gradually increase water molecular binding capacity with higher water added. In addition, The rheological properties of meat batter showed that under the same water addition condition, Storage modulus (G ') and loss modulus (G ") with curdlan added were significantly increased and phase angle tangent (Tan δ) significantly decreased at the end of the heating, it could improve the viscosity and elasticity of meat gel(P < 0.05). At the same time, the scanning electron microscope showed that the higher water additions will result in the loose structure of protein gel, but the addition of curdlan can improve the network structure of protein gel remarkably. The above results show that too much water will lead to deterioration in the quality of Frankfurt sausage, however, the addition of curdlan could significantly increase the edible quality of Frankfurt sausage with higher water addition, it provides theoretical parameters of curdlan in the emulsified meat products.

Key words: Frankfurt sausage, curdlan, water addition, rheological properties, microstructure

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