羧甲基纤维素钠和羟乙基纤维素对冷冻猪血豆腐品质的影响  

Effect of Addition of Carboxymethyl Cellulose Sodium or Hydroxyethyl Cellulose on the Quality of Frozen Porcine Blood Curd

作　　者：邢彩云 沈玥 位正鹏 宋莲军[1] 乔明武[1] 马燕 王金梅 黄现青[1] XING Caiyun;SHEN Yue;WEI Zhengpeng;SONG Lianjun;QIAO Mingwu;MA Yan;WANG Jinmei;HUANG Xianqing(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Rongcheng Taixiang Food Products Co.Ltd.,Weihai 264311,China;Key Laboratory of Frozen Prepared Marine Foods Processing,Ministry of Agriculture and Rural Affairs,Weihai 264309,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]荣成泰祥食品股份有限公司,山东威海264311 [3]农业部冷冻调理海洋食品加工重点实验室,山东威海264309

出　　处：《肉类研究》2022年第5期37-41,共5页Meat Research

基　　金：河南省科技攻关计划项目(212102110315);河南省肉品技术创新中心项目(20210805);河南省肉类智能分割与生物转化工程研究中心项目(20211125)。

摘　　要：为提高猪血豆腐在冷冻条件下的品质特性,以新鲜猪血为原料,添加羧甲基纤维素钠(carboxymethyl cellulose sodium,CMC-Na)和羟乙基纤维素(hydroxyethyl cellulose,HEC),研究其对冷冻猪血豆腐蒸煮损失、色差、质构及感官品质的影响。结果表明:CMC-Na和HEC添加量均为1.00 g/100 mL时,冷冻猪血豆腐的蒸煮损失比未添加CMC-Na和HEC分别降低69.65%、86.82%(P<0.05),质构特性中的硬度、弹性、咀嚼性比未添加CMC-Na和HEC分别提高41.01%、20.03%、83.43%(P<0.05),其色泽指标红度值和黄度值高于鸭血豆腐(P<0.05),感官上嫩度软硬适中、切面密实、几乎无气孔。因此,添加CMC-Na和HEC能提高冷冻猪血豆腐的品质特性。In this study,the effect of addition of carboxymethyl cellulose sodium(CMC-Na)or hydroxyethyl cellulose(HEC)to fresh pig blood on the cooking loss,color,texture profile analysis(TPA)parameters and sensory quality of frozen porcine blood curd was investigated.The results showed that adding 1.00 g/100 mL of CMC-Na and HEC reduced the cooking loss by 69.65%and 86.82%(P<0.05),increased the texture parameters hardness,springiness and chewiness by 41.01%,20.03%and 83.43%(P<0.05),and increased the color parameters redness(a*)and yellowness(b*)(P<0.05).Sensory evaluation showed that the resultant products had moderate tenderness and compact cross-sectional structure almost without gas pores.These findings led us to conclude that adding CMC-Na or HEC can improve the quality characteristics of frozen porcine blood curd.

关 键 词：冷冻猪血豆腐 羧甲基纤维素钠 羟乙基纤维素 质构 感官评价 品质特性 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]