山梨醇对咸肉制品品质的影响  

Effect of the sorbitol on the characters of bacon

作　　者：钟玉虎[1] 郇延军[1] 陈妹[1] 栾亚[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第11期290-293,306,共5页Science and Technology of Food Industry

摘　　要：研究无磷持水剂山梨醇对咸肉品质的影响,以及其对咸肉的持水性、质构、感官和水分的分布迁移等指标的影响。结果表明:山梨醇的添加能够显著提高产品的水分含量,减少产品的损失率,提高产品的得率;通过低场核磁共振研究发现,在咸肉加工时间相同的情况下,山梨醇的加入能够降低三种水分的活度;山梨醇的添加对咸肉的硬度和咀嚼性有明显的改善作用(p<0.05),但对弹性、黏聚性影响不显著(p>0.05);当山梨醇的添加量≤8%时,能够显著提高产品的滋味、多汁性,总体可接受性最好的添加量是8%;质构、持水性、T21、T22和T23均与产品的多汁性具有显著的相关性,但与其他感官指标的相关性不显著。Sorbitol is a kind of phosphorus-free water holding agent, the effects of sorbitol addition on the characters of bacon were studied, including water holding capacity,texture, sensory evaluation and the distribution of moisture. The results showed that the added sorbitol could improve moisture content, reduce loss rate of products,and improve product yield.Meanwhile,during the bacon processing,sorbitol could reduce three kinds of water activity,through the low field nuclear magnetic resonance （NMR）studying. Hardness and chewiness were obviously improved（ p 〈0.05） ,while flexibility and cohesion were not significant（ p 〉0.05）.When volume of addition was 8% or less, sorbitol could significantly improve the taste,juiciness of products, and the optimal adding amount for overall acceptability was 8%.Texture, water holding capacity, T21,T22 and T23 with the juiciness of products had a significant correlation, but with other senses indicators,correlation was not significant.

关 键 词：无磷持水剂 山梨醇 咸肉 

分 类 号：TS202.3[轻工技术与工程—食品科学]