脂肪含量对低盐猪肉凝胶品质的影响  

Effect of Fat Content on Quality of Low-salt Pork Meat Gels

作　　者：卢琳[1] 张振环[1] 王路[1] 孙高军[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《肉类研究》2012年第1期1-4,共4页Meat Research

基　　金：国家自然科学基金青年基金项目(31101240);合肥工业大学青年基金项目(2011HGQC1020)

摘　　要：以未添加磷酸盐的低盐猪肉凝胶作为研究对象,考察脂肪添加量(0～20%)对猪肉凝胶保水、质构和色泽的影响。结果显示,脂肪添加量在15%～20%范围内,凝胶保水性显著增加(P<0.05);添加5%以上的脂肪,可显著提高猪肉凝胶的L*值(P<0.05);在脂肪添加量不高于5%条件下,猪肉凝胶可形成良好的硬度、弹性、凝聚性和咀嚼性,并能保持较好的红度值(a*值),利于开发低脂猪肉制品。The effect of fat addition （0 - 20%） on water-holding capacity （WHC）, textural properties and color of low-salt pork meat gels （LPMG） without phosphates was investigated. The results showed that the addition of 15% and 20% fat could i significantly enhance the WHC of LPMG （P 〈 0.05）. Fat addition above 5% could significantly enhance L＊ value （P 〈 0.05）. With lower fat content （≤ 5%）, LPMG revealed better hardness, springiness, cohesiveness and chewiness and the a＊ value was well maintained, which implied its potential application in the development of low-fat pork meat products.

关 键 词：脂肪添加量 低盐猪肉凝胶 保水 质构 色泽 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]