亚麻籽胶与黄原胶、大豆分离蛋白对肉制品出品率和质构特性的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 1-5.

• 基础研究 • 下一篇

亚麻籽胶与黄原胶、大豆分离蛋白对肉制品出品率和质构特性的影响

孙健1，冯美琴1,2，王鹏1，徐幸莲1,*，周光宏1

1.南京农业大学食品科技学院 2.金陵科技学院动物科学与技术学院

收稿日期:2012-06-29 修回日期:2012-10-15 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 孙健 E-mail:sunjian01@njau.edu.cn

Effects of Flaxseed Gum, Xanthan Gum and Soy Protein Isolate on Productivity and Textural Properties of Pork Sausages

Received:2012-06-29 Revised:2012-10-15 Online:2012-11-15 Published:2012-11-09
Contact: sun jian E-mail:sunjian01@njau.edu.cn

摘要/Abstract

摘要： 利用三因素中心复合旋转试验设计的原理，研究亚麻籽胶、黄原胶、大豆分离蛋白添加对肉制品出品率和质构特性的影响。结果表明：亚麻籽胶、黄原胶、大豆分离蛋白的添加均能显著性提高猪肉肠出品率(P＜0.01)，亚麻籽胶和大豆分离蛋白对出品率和黏着性有显著性交互作用(P＜0.05)；大豆分离蛋白的添加使得产品的硬度显著性增加(P＜0.05)；随着黄原胶和大豆分离蛋白的添加,猪肉肠的弹性不断下降，且二者之间有显著性交互作用(P＜0.05)；随着亚麻籽胶的添加，猪肉肠的凝聚性呈极显著性下降趋势(P＜0.01)，但是，随着黄原胶和大豆分离蛋白的添加，凝聚性不断增加，且二者之间有显著性交互作用(P＜0.05)；亚麻籽胶、黄原胶、大豆分离蛋白对猪肉肠的咀嚼性没有显著性影响。

关键词: 猪肉肠, 亚麻籽胶, 黄原胶, 大豆分离蛋白, 出品率, 质构特性

Abstract: A three-factor central composite rotatable design was adopted for studying the combined effects of flaxseed gum (FG), xanthan gum and soy protein isolate (SPI) on the productivity and textural properties of pork sausages. It was found that addition of FG, xanthan gum or SPI significantly increased the productivity of pork sausages (P＜0.01) in a concentration-dependent fashion. FG and SPI had significant interactive effects on the productivity and adhesiveness of pork sausages (P＜0.05). Hardness was significantly increased with increasing SPI addition (P＜0.05), while increasing addition of xanthan gum or SPI caused in a gradual decrease in springiness, and there was a significant interaction between both additives (P＜0.05). Cohesiveness showed a highly significant decreasing trend (P＜0.01) with increasing FG addition but revealed a gradual increase with increasing addition of xanthan gum or SPI; meanwhile, a significant interaction was observed between xanthan gum and SPI (P＜0.05). Chewiness was not significantly affected by FG, xanthan gum or SPI.

Key words: pork sausage, flaxseed gum, xanthan gum, soy protein isolate, productivity, textural properties

中图分类号:

TS251.6

孙?健1，冯美琴1,2，王?鹏1，徐幸莲1,*，周光宏1. 亚麻籽胶与黄原胶、大豆分离蛋白对肉制品出品率和质构特性的影响[J]. 食品科学, 2012, 33(21): 1-5.

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亚麻籽胶与黄原胶、大豆分离蛋白对肉制品出品率和质构特性的影响

Effects of Flaxseed Gum, Xanthan Gum and Soy Protein Isolate on Productivity and Textural Properties of Pork Sausages

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