蛋白-多糖类添加物对低脂肉食品质构特性的影响  

Effect of Protein- Polysaccharide Additive on Texture Property of Low-fat Meat

作　　者：周盛敏[1] 杨光[1] 张波[1] 刘灿召[1] 

机构地区：[1]上海理工大学食品与生物技术研究所,上海200093

出　　处：《食品工业》2009年第1期20-22,共3页The Food Industry

基　　金：上海市重点学科建设项目(T0503)资助;上海市大学生创新基金(205327)

摘　　要：研究了蛋白-多糖类添加物大豆分离蛋白、魔芋多糖、卡拉胶对肉丸制品的质构特性及加工性能的影响。随魔芋多糖量的增加，肉丸的硬度、内聚性也增加，而凝胶强度增加不明显。在2％总多糖添加量下，魔芋多糖与卡拉胶3：2的配比能够模拟出高脂对照的质构特性，并且加工性能较好。大豆分离蛋白添加1．5％～2．O％时，肉丸的硬度、粘结性均较好。添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能（如减少蒸煮损失、提高冻融稳定性）。In this paper the influence of added soybean protein isolate, konjac gum and carrageenan on the texture property and processing performance was studied. The hardness and cohesiveness of meatball increase when konjac gum increases. Konjac and carrageenan mixture can simulate texture properties of high calorie meatball in the ratio of 3 ： 2 in 2% total solids. When the dosage of SPI was 1.5%-2.0%, the hardness and the cohesion were all satisfactory. The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI （such as decreasing the cooking loss and improving the freezing and melting stability）.

关 键 词：蛋白 多糖 低脂肉 质构特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]