食品科学 ›› 2021, Vol. 42 ›› Issue (2): 53-59.doi: 10.7506/spkx1002-6630-20191031-348

• 食品化学 • 上一篇    下一篇

地皮菜添加量对鸡胸肉糜凝胶特性的影响

李宁宁,李钊,赵圣明,马汉军,张文振,康壮丽,朱明明,王正荣,何鸿举   

  1. (河南科技学院食品学院,国家猪肉加工技术研发专业中心,河南省畜禽产品精深加工与质量安全控制工程技术研究中心,河南 新乡 453003)
  • 出版日期:2021-01-18 发布日期:2021-01-27
  • 基金资助:
    河南省重大科技专项(161100110600);河南科技学院高层次人才科研启动项目(2016018); 河南科技学院大学生“百农英才”创新资助项目(BNYC2018-2-29)

Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters

LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju   

  1. (National Pork Processing Technology Research and Development Professional Center, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China)
  • Online:2021-01-18 Published:2021-01-27

摘要: 以新鲜鸡胸肉为实验对象,探究地皮菜添加量对鸡胸肉糜蒸煮得率、保水性、色泽、质构、凝胶强度、流变特性和微观结构等的影响。结果表明:随着地皮菜添加量的增加,鸡胸肉糜的蒸煮得率和保水性呈先上升后下降的趋势,添加量在1.2%时最大,分别为95.71%和95.33%;鸡胸肉糜的L*值、a*值、b*值均显著降低(P<0.05);硬度、弹性、内聚性和咀嚼性均持续上升,添加量为1.2%和1.5%时,硬度和弹性变化差异不显著(P>0.05)。升温过程中,20 ℃和80 ℃的储能模量G’随地皮菜添加量的增加而升高;动态频率扫描过程中,同一频率振荡下,G’随地皮菜添加量的增加先升高后降低,添加量为1.2%时,G’最高。扫描电镜结果显示,与对照组相比,添加地皮菜的鸡胸肉糜凝胶微观结构更加致密、均匀。综上所述,添加适量的地皮菜可以明显改善鸡胸肉糜的凝胶品质,该研究为地皮菜在肉类凝胶制品中的应用提供了一定的理论基础和技术支撑。

关键词: 鸡胸肉糜;地皮菜;凝胶特性;流变性;微观结构

Abstract: In this study, the effects of Nostoc commune addition on the cooking yield, water-holding capacity, color, texture properties, gel strength, dynamic rheology and microstructure of chicken breast meat batters were investigated. The results indicated that cooking yield and water-holding capacity increased firstly, reaching a maximum of 95.71% and 95.33% at an addition level of 1.2%, respectively, and then decreased with increasing level of N. commune addition. L*, a* and b* values significantly decreased (P < 0.05), while hardness, springiness, cohesiveness and chewiness rose constantly except that the difference in hardness and springiness was not statistically significant between addition levels of 1.2% and 1.5% (P > 0.05). Upon heating, the storage modulus G’ at 20 and 80 ℃ increased with increasing addition of N. commune; dynamic frequency scanning showed that G’ increased first until reaching a maximum at 1.2% addition level and then decreased with N. commune addition at the same oscillation frequency. The results of scanning electron microscopy showed that compared with the control group, the microstructure of chicken breast meat batters added with N. commune was more compact and uniform. In summary, addition of an appropriate amount of N. commune can significantly improve the gel properties of chicken breast meat batters. This study can provide a theoretical basis and technical support for the application of N. commune in minced meat products.

Key words: chicken breast meat batters; Nostoc commune; gelation properties; rheological properties; microstructure

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