食用胶与高压结合处理对鸡胸肉凝胶质构特性的影响  

The effect of combined treatment ofedible gum and high pressure on the texture properties of chicken breast gel

作　　者：刘勤华[1] LIU Qinhua

机构地区：[1]河南科技学院高等职业技术学院,河南辉县453600

出　　处：《肉类工业》2020年第8期16-18,共3页Meat Industry

摘　　要：研究了卡拉胶、黄原胶和魔芋胶与高压处理相结合对鸡胸肉凝胶质构特性的影响。试验结果表明:与未添加组相比,添加食用胶试验组可以使鸡胸肉凝胶的硬度、内聚性、咀嚼性和回复性有所增加;与此不同的是,凝胶的黏着性、弹性则呈现降低的变化;但随着添加量的改变,又呈现不同的变化趋势。The effects of combined treatment of carrageenan,xanthan gum and konjac gumand high pressure on the texture properties of chicken breast gel were studied.The results showed that compared with no added group,the hardness,cohesiveness,chewiness and resilience of chicken breast gel were increased inedible gum added experimental group.In contrast,the adhesiveness and springiness of gelshowed decreased change.However,with the change of the addition amount,it showed different trends.

关 键 词：高压 食用胶 鸡胸肉凝胶 质构特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]