卡拉胶对肉制品质构特性及保水性的影响机制研究  

Research on the Influencing Mechanism of Carrageenan on the Texture Characteristics and Water Retention of Meat Products

作　　者：林瑞君 LIN Ruijun(Fujian Lvqi Food Colloid Co.,Ltd.,Zhangzhou 363107,China)

机构地区：[1]福建省绿麒食品胶体有限公司,福建漳州363107

出　　处：《食品安全导刊》2025年第10期68-70,共3页China Food Safety Magazine

摘　　要：目的:研究卡拉胶对肉制品质构及保水性的影响机制。方法:通过实验测定探究不同类型和浓度的卡拉胶对肉制品硬度、弹性、内聚性和保水性的影响。结果:2%的κ-卡拉胶可显著提高肉制品硬度约50%,且保水率增至85%。结论:卡拉胶通过形成凝胶网络等机制,显著改善肉制品的品质。Objective:To study the mechanism of the effect of carrageenan on the texture characteristics and water retention of meat products.Method:The effects of different types and concentrations of carrageenan on the hardness,elasticity,cohesion and water retention of meat products were investigated by experimental determination.Result:2%κ-carrageenan significantly increased the hardness of meat products by about 50%,and the water retention rate increased to 85%.Conclusion:Carrageenan can significantly improve the quality of meat products through the formation of gel network and other mechanisms.

关 键 词：卡拉胶 肉制品 质构特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]