卡拉胶在低脂肉制品中的应用研究  

The Research on the Application of Carrageenan in Low-fat Meat Products

作　　者：王健[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2010年第10期81-84,共4页Food Research and Development

基　　金：天津市科技支撑计划重点项目(08ZCKFNC00800)

摘　　要：以卡拉胶作为脂肪替代物生产低脂香肠,采用传统高脂肪香肠的加工方法进行加工,在各组样品中添加不同含量(0.2%、0.4%、0.6%)的卡拉胶,测定各组香肠的持水力、成品质构(硬度、咀嚼性、弹性、内聚性)、感官评价,并与传统高脂肪香肠进行对比分析。结果显示:当卡拉胶的添加量为0.2%时,低脂香肠与普通香肠在持水力、成品质构(硬度、咀嚼性、弹性、内聚性)和感官评价等方面均无显著性差异(P>0.05),进而确定卡拉胶作为传统高脂肪香肠中脂肪替代物的最佳添加量为0.2%。Low fat sausage was made by carrageenan as fat substituting using traditional high fat sausage process. The water-holding capacity, texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content （0.2 %,0.4 %,0.6 %）of carrageenan. Then, when the substituting amount was 0.2 %, there was not markedly difference （P0.05）between the low fat sausage and tradition high fat sausage in water-holding capacity, the value of QTS （hardness, chewiness, springiness, cohesiveness）and sensory evaluation. The conclusion showed that the best substituting amount of carrageenan was 0.2 % in the tradition high fat sausage.

关 键 词：卡拉胶 持水力 成品质构 感官评价 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]