水不溶性海藻膳食纤维对火腿制品理化参数的影响  

Effect of water insoluble dietary fibers from seaweeds on physical and chemical parameters of meat products

作　　者：张莉[1] 许加超[1] 周晓东[1] 高昕[1] 冯金晓[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2008年第10期94-96,98,共4页Science and Technology of Food Industry

基　　金：山东省科技发展计划项目(2007GG10005008158)

摘　　要：将不同含量(5%,10%,20%,30%)的海带膳食纤维添加到火腿当中,开发出海藻膳食纤维火腿,并对其进行组织构造的观察和流变学参数的测定以及亚硝酸盐含量的测定,以得出风味口感、质构特征、功能性效果较好的海藻膳食纤维火腿。结果表明:添加量为10%以下的海藻膳食纤维的风味口感和质构特征都比添加量高的火腿好,而随着添加量的增加,火腿中亚硝酸盐的含量也越来越低。综合考虑到海藻膳食纤维的品质及功能性的要求,以10%的添加量为最佳。Different contents（5% ,10% ,20% ,30% ） of dietary fiber from kelp was added to hams to develop hams with seaweeds dietary fiber. In order to determine the optimized condition to develop ham with better flavor , texture and function, the histological structure, texture profile analysis, rheological properties, sensory evaluations and the content of nitrite were analyzed. The results showed that the hams with addition amount lower than 10% had the better flavor and texture than the other hams. With the increasing of addition amount of dietary fiber, the content of nitrite becomes lower. Considering the requirement of products quality and function conservation, 10% was chosen to be the best addition amount.

关 键 词：海藻 膳食纤维 肉制品 流变学性质 亚硝酸盐 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]