淀粉种类对兔肉肉糜凝胶品质的影响  

Effect of Different Types of Starches on the Gel Properties of Grounded Rabbit Meat

作　　者：宋萃[1] 贺稚非[1,2] 李洪军[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《肉类研究》2017年第2期1-5,共5页Meat Research

基　　金：国家现代农业(兔)产业技术体系建设专项(CARS-44-D-1);公益性行业(农业)科研专项(201303144);西南大学基本科研业务费专项资金项目一般项目(XDJK2015C040)

摘　　要：以兔肉为原料制备兔肉肉糜凝胶,测定兔肉肉糜凝胶的持水性、凝胶强度、冻融损失、乳化稳定性等,研究不同种类的淀粉对兔肉肉糜凝胶品质特性的影响。结果表明:添加的4种淀粉均可以显著改善产品的持水性、凝胶强度、冻融损失,使产品有良好的乳化稳定性,显微结构图显示添加淀粉后凝胶的结构得到明显改善,网状结构更加致密有序。同时,淀粉的添加还能改善产品的感官品质。变性淀粉对肉糜凝胶品质的影响要优于天然淀粉。4种淀粉中玉米变性淀粉的效果最好。The effect of different types of starches was investigated on the water holding capacity （WHC）, strength, freezing and thawing stability, emulsion stability and microscopic structure of gels formed from grounded rabbit meat. The results indicated that all four tested types of starches significantly improved the WHC, strength, and freezing and thawing stability of gels, giving high emulsion stability and a dense and well-organized microscopic structure. Meanwhile, they improved the sensory quality of rabbit meat. Modified starches performed better than native starches in improving the gel properties and modified corn starch was the most effective in this regard.

关 键 词：兔肉肉糜凝胶 淀粉 变性淀粉 品质特性 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]