功能性添加物对低脂肉丸质构特性的影响  

作　　者：林伟锋[1] 赵谋明[1] 杨晓泉[1] 徐建祥[1] 彭志英[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品工业科技》2002年第4期19-21,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(29872013);教育部骨干教师基金资助项目[教科司(2000)65]

摘　　要：研究了功能性添加物卡拉胶、大豆蛋白对碎肉制品肉丸的质构特性及加工性能的影响。随卡拉胶量的增加,肉丸的硬度、内聚性也在增加,而弹性在减小。大豆蛋白添加1.5%～2%时,肉丸的硬度、内聚性、弹性均较好。添加适量的大豆蛋白与卡拉胶可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。In this paper the influence of added carrg eenan and soybean protein on the texture property and processing performance of flesh pill was studied.The results were as follows:Along with the increase of Carrag eenan dosag e,the hardness and cohesion of flesh pill increased,but the flexibility was decreased;when the dosag e of Soybean protein was 1.5%～2.0%,the hardness,cohesion and flexibility were all satisfactory;the processing performance of low-fat flesh pill was improved due to the proper addition of Carrag eenan and Soybean protein(such as decreasing the cooking loss and improving the freezing and melting stability).

关 键 词：功能性添加物 肉丸 质构特性 肉制品 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]