卡拉胶/魔芋胶和钾盐对猪肉脯及猪肉糜质构特性的影响

亲水性胶体对肉糜制品的品质有重要影响。通过测定猪肉糜的失水率、质构特征以及猪肉脯的水分活度、质构特征,研究卡拉胶和魔芋胶的复配胶体以及K+对猪肉糜和猪肉脯质构特性的影响。结果表明,适宜比例的卡拉胶、魔芋胶复配胶体及0.1%K+能够改善猪肉糜及猪肉脯的质构特性。在猪肉糜中添加0.24%卡拉胶/0.16%的魔芋胶的复配胶与0.1%KCl所制得的猪肉脯质构特性较佳。     

结冷胶对猪肉糜凝胶特性的影响

结冷胶作为脂肪替代物可有效降低猪肉糜中的脂肪含量,对增强低脂肉糜制品品质具有良好作用。本试验将结冷胶与水混合制备结冷胶胶体,研究结冷胶胶体替代猪背膘对猪肉糜凝胶特性及品质的影响。结果表明:添加结冷胶胶体显著影响(p<0.05)猪肉糜的蒸煮得率、色泽、质构、流变性和感官特性。结冷胶胶体添加量为0、0.3%和0.5%(质量分数)时,猪肉糜的蒸煮得率和质构差异不显著(p>0.05),0.7%时,蒸煮得率、L*值、硬度、弹性、内聚性和咀嚼性显著降低(p<0.05)。初始储能模量(G')随着结冷胶胶体添加量的增加而降低;结冷胶胶体添加量为0、0.3%和0.5%猪肉糜80 ℃时的G'差异不显著(p>0.05),结冷胶胶体添加量为0.7%时,G'显著下降(p<0.05)。综上所述,结冷胶胶体添加量为0.3%、0.5%时可降低猪肉糜中猪背膘的添加量。     

复配亲水胶体对牛肉丸品质特性的影响

比较卡拉胶、刺槐豆胶、瓜尔胶组成的复配亲水胶体两种添加方式(干粉添加、凝胶添加)对牛肉丸品质特性的改良效果,得到亲水胶体以干粉形式添加对牛肉丸的硬度、持水性、凝胶强度增强效果更明显,两者添加方式之间差异显著(P0.05),采用混料设计的方法得到3种亲水胶体的最佳配比为卡拉胶59%,刺槐豆胶22%,瓜尔胶19%,最佳添加量为0.8%,在该条件下,牛肉丸的硬度为2267g、持水性为82.1%、凝胶强度为1561g·mm。     

保健仙草蜜的研制

根据魔芋胶、卡拉胶、黄原胶、刺槐豆胶4种胶体的理化特性及协同增效作用,通过正交实验确定胶体最佳配方为:魔芋胶0.1%、卡拉胶0.18%、黄原胶0.06%、刺槐豆胶0.06%,添加仙草、金银花、夏枯草、甘草的萃取液.根据4种原料的保健功能,通过正交实验复配,确定萃取液最佳添加量为:仙草汁6%、夏枯草汁5%、金银花汁6%、甘草汁0.6%,研制出了口味独特、质量稳定的复合保健仙草蜜.     

亲水胶体在牛奶布丁中的应用

以新鲜牛奶和白砂糖为原料,选择高酰基结冷胶、低酰基结冷胶、卡拉胶、刺槐豆胶、黄原胶、魔芋胶、果胶、琼脂、羧甲基纤维素钠和明胶十种亲水性胶体,探讨其种类和添加量对牛奶布丁感官品质的影响。结果表明,能够形成凝胶的亲水胶体为高酰基结冷胶、低酰基结冷胶、卡拉胶、果胶、琼脂和明胶,其对应的最佳添加量分别为0.2%,0.1%,0.2%,0.7%,0.3%和1.1%。以明胶、卡拉胶、高酰基结冷胶复配,正交试验结果表明明胶添加量0.4%,高酰基结冷胶添加量0.1%,卡拉胶添加量0.1%,总添加量为0.6%,此时感官品评分值最高。     

食盐与高温对猪肉糜品质的影响

本文研究不同食盐添加量与高温蒸煮对猪肉糜品质的影响。通过对猪肉糜的蒸煮得率、色泽、质构、流变等进行分析,研究不同食盐添加量(1%、2%、3%)和蒸煮高温(105、115和125 ℃)对猪肉糜品质的影响。结果表明:随着温度的升高,相同食盐添加量猪肉糜的a*值、b*值显著升高(p<0.05),L*值、蒸煮得率、弹性、内聚性下降显著(p<0.05);相同温度下,1%食盐处理组的L*值最小,a*值和b*值最大;3%食盐添加量显著提高(p<0.05)蒸煮肉糜的硬度、弹性和内聚性。加热到105 ℃以后,随着温度升高不同食盐添加量猪肉糜的储能模量(G')呈下降趋势,3%食盐添加量猪肉糜的G'最高。综上所述,高温能够降低猪肉糜的品质,3%食盐添加量在105 ℃时猪肉糜的品质最佳。     

亲水胶体对肉糜凝胶强度和持水性能的影响

将几种不同的亲水胶体复配后应用于低脂肉糜中,通过对肉糜凝胶强度和持水性的测定,筛选出一种复配型亲水胶体作为脂肪替代品。结果表明:复合亲水胶体的最佳配方为大豆分离蛋白2.5%,魔芋精粉1.0%,黄原胶0.2%,卡拉胶0.3%。按此最佳配方添加于肉糜中,添加水量35%,在100℃下加热1.5h,肉糜综合性质较佳。     

复配决明胶配比优化及对肉糜肠品质影响

为研制最佳的复配决明胶配比，明确其对肉制品品质的影响，拓展其在肉制品中的应用，本研究选择添加不同比例的决明胶、卡拉胶、瓜尔豆胶，通过单因素实验和正交实验，以保水性为评价指标，确定最佳复配比为决明胶∶卡拉胶∶瓜尔豆胶=1.3∶1.0∶0.3，保水性为97.21%，并将最优比复配决明胶与市售复配卡拉胶进行对比研究，表明复配决明胶流变特性结果好于市售复配卡拉胶。再将确定比例的复配决明胶与市售复配卡拉胶按不同浓度添加至肉糜肠中，研究其对肉糜肠质构、保水性、感官评价、微观结构的影响。结果表明，复配决明胶可作为更优质的增稠剂在肉糜肠类制品中使用，起到改善其品质的作用。     

低温火腿专用注射胶体的研究

刺槐豆胶可以提高K-卡拉胶凝胶强度、弹性,降低卡拉胶的析水率。当卡拉胶∶刺槐豆胶∶葡萄糖为48.75∶1.25∶50时,复合胶体凝胶强度、弹性、析水率分别为436g、7.14mm、2.39%。复合胶体的凝胶强度、弹性都优于市售卡拉胶。     

黑木耳多糖对猪肉糜质构及氧化特性的影响

以丁基羟基茴香醚（butylated hydroxyanisole,BHA）和卡拉胶为对照,研究黑木耳多糖对猪肉糜的质构特性和氧化特性的影响。分别将0.6%、1%、3%的黑木耳多糖,0.2%的BHA和0.1%的卡拉胶添加到猪肉糜中,4 ℃冷藏9 d,测定其硬度、弹性、回复力、硫代巴比妥酸反应产物（thiobarbituric acid reactive substances,TBARS）值、总巯基含量及羰基含量的变化。结果表明：添加3%的黑木耳多糖可以显著降低猪肉糜的初始硬度（P＜0.05）,添加1%的黑木耳多糖可以延缓猪肉糜硬度的增加,但对弹性和回复力没有明显的影响;经过9 d的贮藏,添加黑木耳多糖的各组猪肉糜TBARS值均小于空白组（2.09 mg/kg）,而总巯基含量则高于空白组,此外添加3%的黑木耳多糖可以较好地抑制羰基的产生,这种作用效果与0.2%的BHA相近。黑木耳多糖作为一种天然产物添加到猪肉糜制品中,可以改善肉糜的质构特性并起到一定的抗氧化作用,能够部分替代合成类抗氧化剂BHA。     

Eating quality of low‐fat beef burgers containing fat‐replacing functional blends

Tapioca starch, carrageenan, oat fibre, pectin, whey protein and a commercial mixture of carrageenan and locust bean gum were assessed for their ability to mimic fat characteristics in cooked low‐fat (10%) beef burgers. Thirteen different blends of the ingredients were formulated in order to examine their effects on quality parameters of low‐fat beef burgers. The beef burgers were tested for cook yield, water‐holding capacity (WHC), retention of shape, sensory and mechanical texture analysis. Most blends significantly (P<0.05) increased both cook yield and WHC, in particular blends containing tapioca starch, oat fibre, whey protein and the carrageenan/locust bean gum mixture. These blends substantially reduced both Warner–Bratzler and Kramer shear values. Sensory analysis showed that beef burgers containing tapioca starch, oat fibre and whey protein were acceptable in terms of flavour and texture. The low‐fat control was found to be the toughest and driest of the beef burgers examined. This study shows that blends of these ingredients can be used to offset the poor quality associated with low‐fat beef burgers. © 1999 Society of Chemical Industry     

EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.     

Effect of Gums on Low-Fat Meat Batters

The effects of adding Iota-carrageenan, kappa-carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low-fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low-fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).     

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected.     

番石榴保健果冻的研制

以番石榴果汁为主要原料,长角豆胶、卡拉胶和琼脂为主要胶体,并配以木糖醇、柠檬酸等其他辅料,通过单因素实验、正交实验和感官评定法,对番石榴保健果冻的加工工艺进行了研究。研究结果表明,番石榴汁用量为25%、木糖醇添加量14%、柠檬酸添加量0.12%、刺槐豆胶0.6%、卡拉胶0.7%、琼脂0.3%、氯化钾0.1%的工艺参数可制得果味浓郁、口感滑爽、质地均匀、风味独特的营养保健果冻。     

TEXTURE STABILITY OF HYDROGEL COMPLEX CONTAINING CURDLAN GUM OVER MULTIPLE FREEZE–THAW CYCLES

The texture stability of hydrogel complexes containing curdlan gum over multiple freeze–thaw cycles (FTCs) was investigated. The hydrogels formed by curdlan and xanthan gum, locust bean gum, carrageenan or guar gum at various combinations were stored at 4C for 24 h before subjected to five FTCs alternating between − 16 (18 h) and 25C (6 h). Xanthan/curdlan hydrogels showed the highest freeze–thaw stability in terms of syneresis, heat stability and adhesiveness. The viscosity of xanthan/curdlan combination was the lowest among all samples studied yet the most stable over the five FTCs, whereas significant changes were observed with locust bean/curdlan hydrogels. The guar/curdlan combination before freeze–thaw treatments exhibited predominant elasticity; however, as the cycles progressed the elasticity decreased. The most stable gel strength was achieved when curdlan was combined with guar or xanthan at 2% (w/v) total concentration, while carrageenan/curdlan gels were the least stable.

PRACTICAL APPLICATIONS

Texture instability remains the most significant challenge for frozen food products, especially with inevitable post-production temperature fluctuations. Loss of moisture and changes in textural attributes often results in significant reduction of product quality. Precise control of hydrogel complexes that provide texture stabilization over multiple freeze–thaw cycles will enhance the quality of existing products while enabling the development of new ones.     

利用稳定剂复配改善模拟干酪质地特性的研究

为解决模拟干酪的质地比天然干酪差的问题,研究了在模拟干酪配方中添加稳定剂的单因素试验,研究发现使用单一稳定剂的模拟干酪出现弹性较弱、黏聚性较差、添加量过多时产品过硬等缺陷,所以本试验通过对稳定剂进行复配,来改善产品质地,在单因素基础上,采用{3,2}单纯格子设计法对卡拉胶、刺槐豆胶和瓜尔豆胶3种稳定剂进行复配试验,通过检测硬度、弹性、黏聚性和感官评分,获得最优稳定剂的配比,结果为复配稳定剂添加总量为0.40%,卡拉胶、刺槐豆胶和瓜尔豆胶的质量比为1∶0.91∶1.02时,模拟干酪感官评价最好。这是由于稳定剂间的协效性,使模拟干酪质地方面更接近天然干酪。     

变性淀粉对卡仕达酱性能的影响及复配配方

本文在比较羟丙基二淀粉磷酸酯（HWMDP）、乙酰化二淀粉磷酸酯（AWMDP）、乙酰化双淀粉己二酸酯（AWMDA）糊化特性的基础上，将三种变性淀粉应用于卡仕达酱中，通过对比卡仕达酱的质构特性、耐烘烤度、流变特性及感官品质，筛选了合适的变性淀粉，并考察了变性淀粉、玉米淀粉、卡拉胶和刺槐豆胶添加量对卡仕达酱品质的影响。结果表明:HWMDP应用在卡仕达酱后，较添加AWMDP和AWMDA的卡仕达酱硬度大、黏度高，感官特性和耐烘烤性较佳。卡仕达酱增稠剂的适宜添加量为:HWMDP 4%（m/m）、玉米淀粉3%（m/m）、卡拉胶0.45%（m/m）、刺槐豆胶0.45%（m/m）。由该配方制得的卡仕达酱各指标接近对照样。     

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

A mixture design approach was used to evaluate interactions between potato starch, locust bean gum and κ-carrageenan and their effect on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. Starch had a notable influence on cooking yield and texture, increasing product hardness and resilience as starch proportion increased. The added salt did not allow complete starch granule gelatinization and swelling, which negatively affected water retention, cohesiveness and lightness. Locust bean gum and κ-carrageenan improved cooking yield and reduced expressible moisture in formulations containing higher proportions of potato starch. The presence of other ions could have enhanced κ-carrageenan functionality and its synergistic interaction with locust bean gum, improving texture and water retention, with only minor effects on sausage color. At the lower tested proportions starch can be used as an extender in low-fat cooked meat products if κ-carrageenan and locust bean gum are included in similar proportions.     

Effect of polysaccharides with different ionic charge on the rheological,microstructural and textural properties of acid milk gels

The effects of addition of polysaccharides with different ionic charge on rheology, microstructure, texture and water holding capacity (WHC) of acid milk gels were studied and compared to that of gelatin addition. Similar to gelatin, starch (neutral) and xanthan gum (anionic) did not prevent milk gelation in the first 30 min of the acidification stage, even at high concentrations, and the typical casein network in acid milk gels could still be seen from electron micrographs; gelling and melting of these hydrocolloids were observed during the cooling and heating stages at specific concentrations. On the other hand, two neutral polysaccharides, guar gum (≥ 0.05%) and locust bean gum [LBG] (≥ 0.1%) inhibited milk gelation from the beginning of the acidification stage; the microstructure of the gel was modified greatly and no gelling/melting was observed during the cooling or heating stages. Another anionic polysaccharide, carrageenan, induced earlier milk gelation at low concentration (≤ 0.05%), but inhibited gelation entirely at high concentration (0.2%); inflections at ~ 27 °C and 21 °C were also observed during the cooling and heating stages at 0.05% concentration. The gel microstructure was not changed greatly, but showed smaller particle size at a carrageenan concentration of 0.05% than control sample. None of the polysaccharides showed as much improvement in WHC of the milk gels as gelatin did. Hence, xanthan and starch were found to be closer to gelatin in their effect on acid milk gels compared to guar gum, LBG and carrageenan.