热改性全蛋粉对乳化肠品质特性的影响  

Effect of Heat-denatured Whole Egg Powder on Quality of Emulsified Sausage

作　　者：宋本尧 赵英[1] 迟玉杰[1] 李胤楠[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《中国家禽》2015年第23期33-37,共5页China Poultry

基　　金："十二五"国家科技支撑计划项目(2012BAD33B03);国家自然科学基金项目(31470094);现代农业产业技术体系建设专项资金项目(CARS-41-K25)

摘　　要：蛋粉因具有乳化性、胶凝性等多种功能特性而被广泛应用。研究将不同添加量(2%、5%和8%)的全蛋粉经过不同时间(30、60和90 min)的80℃热变性处理后添加到乳化肠中,研究热改性全蛋粉对其质构特性(硬度和弹性)、蒸煮损失、保水性和感官特性的影响。结果表明,添加热改性全蛋粉的乳化肠其质构特性、保水性等指标都明显高于添加天然全蛋粉(P<0.05);并且热处理时间越长,乳化肠的硬度、弹性和保水性等越高,蒸煮损失越小。向乳化肠中添加5%经90 min热改性全蛋粉时,其质构特性和保水性均最高,蒸煮损失最小,随着添加量的增加,各指标呈降低趋势,与感官评价所得到的结果一致。结果提示,可将5%经90 min热改性后的全蛋粉应用到乳化肠的生产中以改善产品的品质。Egg powder, with the emulsifying properties and gel properties was widely used in meat products. In order to improve the textural properties,water retention and other functional properties of meat products, the egg powder with the nutritional value and functional properties was added to meat products in this study, so the texture and water-holding capacity were improved, accordingly. The whole egg powder with different addition levels （2%, 5% and 8% ）was heated for different time （30,60 and 90 rain）at 80 ~C, which was added to the emulsified sausage. The results showed that texture the property and water-holding capacity of emulsified sausage with heat-denatured whole egg powder were significantly higher than sample with nature whole egg powder （P〈0.05） ; meanwhile,the heat time was longer, the hardness, springiness and water-holding capacity of emulsified sausage were higher, cooking loss was lower. The texture property and water-holding capacity of sample with 5% whole egg powder heated for 90 min were the highest, the cooking loss was the lowest. According with the increasing addition level,the properties decreased. Com- bined with the results of sensory evaluation, the quality of emulsified sausage could be improved by adding 5% whole egg powder heated for 90 rain in the production of emulsified sausage.

关 键 词：乳化肠 蛋粉 热改性 保水性 质构特性 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]