卡拉胶对猪肉脯品质的影响  

Effect of carrageenan on the quality 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》2013年第24期326-328,343,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：以卡拉胶为目标胶体,通过测定猪肉脯的质构、水分活度、含水量、产率这四个指标,旨在了解卡拉胶对于猪肉脯品质,尤其是对质构特性的影响。结果表明:卡拉胶对于猪肉脯质构特性的改善有较大帮助,且能显著降低猪肉脯的水分活度(p<0.05),提高猪肉脯的耐贮藏性。添加0.4%卡拉胶的猪肉脯的硬度、弹性、咀嚼性、水分活度、含水量、产率分别为1853.1g、0.991、1292.1、0.713、24.19%、53.24%,与空白相比,质构特性、耐贮藏性、多汁性得到显著改善(p<0.05)。Carrageenan was added to the pork jerky to improve their quality. The texture,water activity,water content and yield of the pork jerky were determined to evaluate the effect of carrageenan on their quality, especially for the texture properties. Results showed that carrageenan could improve the texture properties of the jerky. It could significantly reduce the water activity（p〈0.05） and increased the storage durability of the jerky. After the addition 0.4% carrageenan,the hardnessand springiness,as well as chewiness of pork jerky increased to 1853. 1g, 0.991,1292.1, seperately. Water activity decreased to 0.713. Also, water content and yield grew to 24.19% ,53.24%. Compare with the blank control,the experimental group showed significant improvement in the textural properties,storage stability and juiciness（p〈0.05）.

关 键 词：卡拉胶 猪肉脯 品质 质构 水分活度 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]