提高冷冻鸡肉丸食用品质的复合抗冻剂配方优化  

Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs

作　　者：宋蕾[1] 高天[1] 马瑞雪[1] 张昕[1] 张林[1] 江芸[2] 李蛟龙[1] 高峰[1] 周光宏[1] 

机构地区：[1]南京农业大学动物科技学院,江苏省动物源食品生产与安全保障重点实验室,食品安全与营养协同创新中心,江苏南京210095 [2]南京师范大学金陵女子学院,江苏南京210097

出　　处：《食品科学》2016年第8期13-17,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B03)

摘　　要：为缓解冷冻贮藏对冷冻鸡肉丸食用品质的影响,拟得到＂低甜、低热＂且经济适用的复合抗冻剂。选择海藻糖和聚葡萄糖与传统商业抗冻剂（蔗糖和山梨醇）混合进行L_9（3~4）正交试验,并测定了解冻汁液流失率、总压出汁液损失率和质构特性等指标。结果表明：冷冻鸡肉丸中复合抗冻剂的最佳添加量（质量分数）为：海藻糖1.0%、聚葡萄糖4.0%、蔗糖3.0%和山梨醇2.0%。在冷冻鸡肉丸中添加该复合抗冻剂,可以有效地提高其保水性和质构特性。The study aimed to obtain a low-sweetness,low-calorie and economic composite cryoprotectant which mitigates the negative effect of frozen storage on the eating quality of chicken meatballs.Trehalose and polydextrose were selected for combination with two traditional commercial cryoprotectants（sucrose and sorbitol）to design a three-level orthogonal array.Thawing loss,expressible moisture and texture properties were determined.The results showed that the optimal combination was trehalose 1.0%,polydextrose 4.0%,3.0% sucrose and sorbitol 2.0%.The addition of the composite cryoprotectant in frozen chicken meatballs could effectively improve the water holding capacity and texture properties of frozen chicken meatballs.

关 键 词：海藻糖 聚葡萄糖 鸡肉丸 食用品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]