亚麻籽胶对低温鸡肉火腿肠质构特性的影响  

Effects of Flaxseed Gum on Textural Properties of Low-temperature Chicken Sausages

作　　者：杨玉玲[1,2] 周光宏[2] 徐幸莲[2] 罗述搏[1] 徐健[1] 

机构地区：[1]南京财经大学食品学院,江苏南京210003 [2]教育部肉品加工与质量控制重点实验室,农业部肉品加工与质量控制重点实验室,南京农业大学,江苏南京210095

出　　处：《食品科学》2009年第5期115-119,共5页Food Science

基　　金：江苏省自然科学基金项目(KB2006175)

摘　　要：研究了亚麻籽胶对低温鸡肉火腿肠质构和感官特性的影响。结果表明,加入0.2%的亚麻籽胶后,火腿肠的水油渗出率明显降低,硬度和黏着性随火腿肠配方中水和油量的增加而下降,但弹性和黏聚性变化很小,火腿肠感官品质随水油量的增加略有降低。正交试验结果表明,加入0.2%的亚麻籽胶时,火腿肠配方中的水分和肥膘可以分别增加5%～10%,亚麻籽胶要溶解后再添加,粒度为50目。In this study, it was found experimentally that adding 0.2% flaxseed gum in the formula of low-temperature chicken sausage can decrease obviously the leaking rate of water and fat. With the increase of water and fat in the formula, the hardness and adhesiveness of chicken sausages decrease, and the sensory quality also decreases a little, but the springiness and cohesiveness change very little. The orthogonal test results showed that both of water and fat may be increased by 5% to 10% when 0.2% flaxseed gum...

关 键 词：亚麻籽胶 火腿肠 质构 鸡肉 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]