去骨凤爪凝胶特性影响因素的研究  

Study on Influencing Factors for Gel Characteristics of Boneless Chicken Feet

作　　者：李思宁[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与发酵科技》2013年第6期11-18,共8页Food and Fermentation Science & Technology

基　　金：2012国家级科技富民强县专项行动计划项目

摘　　要：以市售凤爪为原料,建立凤爪凝胶特性的综合评价指标,研究压力、pH、氯化钠添加量和柠檬酸钙添加量对去骨凤爪凝胶强度、弹性、脆度和持水率的影响。试验结果表明:四个单因素均能显著提高凤爪的凝胶性能。各因素对去骨凤爪凝胶特性综合指标影响的主次顺序为:氯化钠添加量>柠檬酸钙添加量>压力>pH。由正交试验结果表明去骨凤爪凝胶特性最佳的组合为:500MPa压力下保压25min、pH4.0、氯化钠添加量为1.0%,柠檬酸钙添加量为0.04%。在此组合下,去骨凤爪凝胶特性最好,综合指标为94.765。In this paper, comprehensive evaluation system of chicken feet gel characteristics was established and commercially available chicken feet was used as raw materials to investigate the influence of pressure, pH, the adding amount of sodium chloride and calcium citrate on gel strength, springiness, brittleness and WHC. The result showed gel characteristics could be significantly improved by all the four single factors, the effect size of various factors on the characteristics of boneless chicken feet gel： the adding amount of calcium citrate〉the adding amount of sodium chloride 〉pressure 〉pH. It could be showed that best combination of boneless chicken feet gel characteristics was under 500MPa pressure, holding 25min, pH 4.0, the adding amount of sodium chloride is 1.0%, the adding amount of calcium citrate 0.04% by orthogonal test. On this conditions, gel performance of chicken feet was optimal and comprehensive index was 94.765.

关 键 词：去骨凤爪 凝胶特性 影响因素 正交试验 

分 类 号：TS202.1[轻工技术与工程—食品科学]