三种家禽血豆腐凝胶特性和滋味研究  

Study on the Gel Properties and Taste of Three Kinds of Poultry Blood Tofu

作　　者：王鑫 王道营[2] 徐为民[1,2] 邹烨 方维明[1] 田宏伟[3] 周富裕[3] WANG Xin;WANG Daoying;XU Weimin;ZOU Ye;FANG Weiming;TIAN Hongwei;ZHOU Fuyu(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Institute of Agri-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Hubei Zhou HeiYa Enterprise Development Company Limited,Wuhan 430040,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]江苏省农业科学院农产品加工所,江苏南京210014 [3]湖北周黑鸭企业发展有限公司,湖北武汉430040

出　　处：《食品工业科技》2021年第7期76-82,共7页Science and Technology of Food Industry

基　　金：国家现代农业(肉鸡)产业技术体系建设专项(CARS-41);国家自然科学基金(31901612);江苏省农业科技自主创新项目[CX(18)1006];江苏省自然科学基金项目(BK20180300);江苏省重点研发计划(现代农业)重点项目(BE2020301)。

摘　　要：为探究不同家禽血液所制得的血豆腐之间的差异,以鸡血、鸭血和鹅血为样本,制成血豆腐后,对三种血豆腐的保水性、色差、氨基酸分析、滋味物质和微观结构等指标通过显著性差异分析并进行综合评价。结果表明三种血豆腐保水性强弱顺序为鸭血豆腐>鹅血豆腐>鸡血豆腐(P<0.05);质构分析发现鸡血豆腐比鹅血豆腐有更高的硬度、更好的弹性和咀嚼性(P<0.05),鸭血豆腐硬度、咀嚼性最高,口感最好。鸭血豆腐色泽鲜亮诱人、质构指标最优、肌苷酸含量较高,鹅血豆腐其次,鸡血豆腐综合品质最差;低场核磁结果显示,鸭血豆腐中的结合水更加稳定,不易流失,鹅血豆腐次之,鸡血豆腐中的弱结合水的结合性较低,更容易流失;电子舌结果表明,鸭血豆腐鲜味值更显著,鹅血豆腐咸味更明显,鸡血豆腐在酸味和鲜味丰富性较差;微观结构结果表明,鸭血豆腐具有均一的网络结构,能够更加有效地锁住水分。结果表明鸭血是制造血豆腐的最佳材料。以上研究可为家禽血资源的综合利用提供理论支持。To explore the difference of blood tofu made from different poultry blood,in this paper,different blood tofu was made from chicken,duck and goose blood.The indexes of water holding capacity(WHC),color difference,amino acid analysis,flavor substance and microstructure of three kinds of blood tofu were analyzed and evaluated by their significant differences.The results showed that the order of WHC of the three kinds of blood tofu was duck blood tofu>goose blood tofu>chicken blood tofu(P<0.05).Texture analysis found that chicken blood tofu had higher hardness,better elasticity and chewiness than goose blood tofu(P<0.05).Duck blood tofu had the highest hardness,chewiness,and taste.In addition,duck blood tofu presented bright and attractive,with the best texture index and high inosinic acid content.Goose blood tofu second,chicken blood tofu has the worst comprehensive quality.The low-field NMR results showed that the bound water in duck blood tofu was more stable and not easy to lose,followed by goose blood tofu,and weakly bound water in chicken blood tofu was less bound and easier to lose.The results of the electronic tongue showed that duck blood tofu had a more significant umami value.Goose blood tofu had a more salty taste,and chicken blood tofu was less rich in sourness and umami.The microstructure results showed that duck blood tofu had a uniform network structure which could lock moisture more effectively.Duck blood was the best raw material for making blood tofu.The above research can provide theoretical support for the comprehensive utilization of poultry blood resources.

关 键 词：鸡血 鸭血 鹅血 血豆腐 凝胶特性 滋味 

分 类 号：TS201.1[轻工技术与工程—食品科学]