微细化魔芋凝胶对猪肉丸品质的影响  

Effects of micronized konjac gel on the quality of pork balls

作　　者：李玥 汪师帅 眭红卫 王菁 LI Yue;WANG Shi-shuai;SUI Hong-wei;WANG Jing(College of Cooking and Food Engineering,Wuhan Business University,Wuhan430056)

机构地区：[1]武汉商学院烹饪与食品工程学院,武汉430056

出　　处：《食品科技》2018年第11期156-160,共5页Food Science and Technology

基　　金：武汉商学院博士科研基金项目(2016KB002)

摘　　要：微细化的魔芋凝胶是一种优质的脂肪模拟物。将魔芋凝胶加入猪肉丸中,以不同的比例取代猪肉中的脂肪,从色度、质构以及储藏稳定性等方面探讨其对猪肉丸品质的影响。结果表明,猪肉丸中魔芋凝胶所占比例越大,猪肉丸的亮度、剪切力下降,而水分损失、蒸煮损失增加。魔芋凝胶的存在阻碍了肉丸中蛋白凝胶网络结构的形成,导致肉丸的凝胶强度、持水性下降。然而,由于魔芋凝胶的加入,有效降低猪肉丸中的脂肪含量,使猪肉丸在储藏期间脂肪氧化程度降低,微生物污染程度降低。The micronized konjac gel was a premium fat substitute.It was added to the pork balls to replace the pork fat in different proportions.The effects of konjac gel on the quality of pork balls were discussed from the perspective of color,texture and storage stability.The results Showed that the greater konjac gel proportion in pork balls,the lower the brightness and shearing force,and the larger moisture loss and cooking loss of the pork balls.The presence of konjac gel hindered the formation of network structure in pork balls,resulting in a decrease in gel strength and water holding capacity of pork balls.In addition, due to the addition of konjac gel,the fat content in the pork balls was effectively reduced,so that the fat oxidation of the pork balls during storage was reduced,as well as microbial contamination.

关 键 词：魔芋凝胶 猪肉丸 质构 色度 PH 脂肪氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]