卡拉胶/魔芋胶和钾盐对猪肉脯及猪肉糜质构特性的影响  

Effect of carrageenan konjac gum and potassium on the properties of pork jerky

作　　者：杨园媛[1] 赵谋明[1] 孙为正[1] 丛懿洁[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第20期303-305,323,共4页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2010A020104003);广东省科技计划项目(2012B020312001)

摘　　要：亲水性胶体对肉糜制品的品质有重要影响。通过测定猪肉糜的失水率、质构特征以及猪肉脯的水分活度、质构特征,研究卡拉胶和魔芋胶的复配胶体以及K+对猪肉糜和猪肉脯质构特性的影响。结果表明,适宜比例的卡拉胶、魔芋胶复配胶体及0.1%K+能够改善猪肉糜及猪肉脯的质构特性。在猪肉糜中添加0.24%卡拉胶/0.16%的魔芋胶的复配胶与0.1%KCl所制得的猪肉脯质构特性较佳。Hydrocolloids play an important role in improving quality of meat emulsion products. The water loss rate of comminuted pork,the water activity of pork jerky and the quality and structure characteristics of them were detected to study on the effect of compound hydrocolloids,which include carrageenan,konjac gum,and K＋ on comminuted pork and pork jerky. Results showed that both carrageenan and konjac gum in a appropriate proportion and 0.1% K＋ could ameliorate the texture property of comminuted pork and pork jerky. Addition of 0.24% carrageenan,0.16% konjac gum and 0.1%KCl could obtain the better pork jerky in the texture property.

关 键 词：猪肉糜 猪肉脯 卡拉胶 魔芋胶 K+ 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]