黄原胶质量分数对受压猪肉凝胶品质的影响  

Effects of xanthan contents on properties of pressurized pork meat gels

作　　者：张莉[1] 余霞[2] 马飞[2] 孙高军[2] 李珂昕[2] 

机构地区：[1]哈尔滨商业大学轻工学院,哈尔滨150028 [2]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《哈尔滨商业大学学报（自然科学版）》2010年第4期404-408,共5页Journal of Harbin University of Commerce：Natural Sciences Edition

摘　　要：将黄原胶作为脂肪替代物,采用单因素试验方法,研究超高压作用下（压力400 MPa、保压时间30 min、加压介质温度40℃）黄原胶浓度对受压猪肉凝胶保水性、色泽与质构特性的影响.结果表明,黄原胶质量分数对受压与未受压猪肉凝胶的保水性、色泽和质构参数均有显著影响（P〈0.05）;质量分数提高,受压与未受压凝胶的保水性显著提高、各TPA参数显著下降、黄度显著增强（P〈0.05）;在质量分数0.4%~0.6%时,受压凝胶的各质构参数均显著高于未受压组（P〈0.01）,而在质量分数为1%时,受压凝胶的各质构参数反而显著低于未受压组（P〈0.05）.由此说明黄原胶添加水平不同,受压凝胶的质构参数变化也不同.Xanthan gum could be used as a fat substitute.The effects of the gum contents on water binding capacity（WBC）,corlor and textural properties of pork meat gels are investigated with a single-factor experiment method,in the range of 0~1.0% content,at 400 MPa,pressure holding time 40 minutes and medium temperature 40 ℃.The results show that the effects of xanthan gum on WBC,color and textural parameters are obvious with respect to pressurized and unpressurized gels,the WBC and the yellow（b＊） of both gels are significantly enhanced with a elevated content,but the values of textural parameters are decreased evidently with the increased content（P0.05）.Each textural parameter of pressurized gels is significantly higher than corresponding one of unpressurized gels in the range of 0.4%～0.6%（P0.01）,however,there are opposite results in 1.0% content.So the textural parameters of the pressurized gels are controlled by the addition level of xanthan gum.

关 键 词：黄原胶 受压猪肉凝胶 保水性 色泽 质构 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]