地皮菜添加量对鸡胸肉糜凝胶特性的影响

以新鲜鸡胸肉为实验对象,探究地皮菜添加量对鸡胸肉糜蒸煮得率、保水性、色泽、质构、凝胶强度、流变特性和微观结构等的影响.结果表明:随着地皮菜添加量的增加,鸡胸肉糜的蒸煮得率和保水性呈先上升后下降的趋势,添加量在1.2％时最大,分别为95.71％和95.33％;鸡胸肉糜的L*值、a*值、b*值均显著降低(P＜0.05);硬...

Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters

In this study, the effects of Nostoc commune addition on the cooking yield, water-holding capacity, color, texture properties, gel strength, dynamic rheology and microstructure of chicken breast meat batters were investigated. The results indicated that cooking yield and water-holding capacity increased firstly, reaching a maximum of 95.71% and 95.33% at an addition level of 1.2%, respectively, and then decreased with increasing level of N. commune addition. L*, a* and b* values significantly decreased(P < 0.05), while hardness, springiness, cohesiveness and chewiness rose constantly except that the difference in hardness and springiness was not statistically significant between addition levels of 1.2% and 1.5%(P > 0.05). Upon heating, the storage modulus G’ at 20 and 80 ℃ increased with increasing addition of N. commune;dynamic frequency scanning showed that G’ increased first until reaching a maximum at 1.2% addition level and then decreased with N. commune addition at the same oscillation frequency. The results of scanning electron microscopy showed that compared with the control group, the microstructure of chicken breast meat batters added with N. commune was more compact and uniform. In summary, addition of an appropriate amount of N. commune can significantly improve the gel properties of chicken breast meat batters. This study can provide a theoretical basis and technical support for the application of N. commune in minced meat products.