复配亲水胶体对牛肉丸品质特性的影响  

Effect of compound hydrocolloids on quality of beef meat fillet

作　　者：苏博[1] 聂乾忠[1] 石秀清[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品与机械》2015年第2期32-37,共6页Food and Machinery

摘　　要：比较卡拉胶、刺槐豆胶、瓜尔胶组成的复配亲水胶体两种添加方式(干粉添加、凝胶添加)对牛肉丸品质特性的改良效果,得到亲水胶体以干粉形式添加对牛肉丸的硬度、持水性、凝胶强度增强效果更明显,两者添加方式之间差异显著(P<0.05),采用混料设计的方法得到3种亲水胶体的最佳配比为卡拉胶59%,刺槐豆胶22%,瓜尔胶19%,最佳添加量为0.8%,在该条件下,牛肉丸的硬度为2267g、持水性为82.1%、凝胶强度为1561g·mm。In order to detect the effects of compound hydrocolloids made of carrageenan,locust bean gum,guar gum on the quality of beef meat fillet,two alternative adding modes（dry powder / hydrocolloids） were studied.Results showed that dry powder addition of compound hydrocolloids could dramatically enhance the hardness,water-holding capacity and gel strength of produced beef meat fillet.The differences between these two adding modes concerning these quality parameters proved to be significant（P〈0.05）.By adopting the Design of Mixture Experiments,an optimized proportion of the compound hydrocolloids among these three were：carrageenan 59%,locust bean gum 22%,guar gum 19%,and the optimal addition amount was 0.8%.Under these conditions,the hardness,waterholding capacity and gel strength of produced beef meat fillet were 2 267 g,82.1%,and 1 561 g·mm,respectively.

关 键 词：牛肉丸 亲水胶体 转谷氨酰胺酶 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]