亚麻籽胶在乳化肠中添加方式的研究

为最佳地发挥亚麻籽胶在乳化肠中的应用效果,考察亚麻籽胶以不同的方式加入以及加入后斩拌时间对乳化肠水油渗出率、保水性、质构的影响。结果表明：亚麻籽胶的添加量为0.2g/100g和0.3g/100g时,以乳化物方式加入亚麻籽胶生产的乳化肠析水率显著低于以粉末方式加入的乳化肠（P〈0.05）;以乳化物方式添加亚麻籽胶的乳化肠水油渗出率低,但差异不显著（P〉0.05）。以乳化物方式加入亚麻籽胶的乳化肠硬度显著低于以粉末方式加入的乳化肠（P〈0.05）;对乳化肠的弹性影响差异不显著（P〉0.05）。在4℃贮藏期间,以乳化物方式加入亚麻籽胶的乳化肠更好地保持了其质构稳定性。以乳化物方式加入亚麻籽胶后,比较斩拌1、2、3min的乳化肠发现,斩拌3min的乳化肠贮藏期间质构稳定,持水持油性较好。

Effect of Different Methods of Flaxseed Gum Addition on Properties of Emulsion Sausages

This study was designed to analyze the effect of different methods of flaxseed gum addition and chopping time on water and oil penetration,water-holding capacity and texture of emulsion sausages.When flaxseed gum was added as an emulsion instead of a power at 0.2 g/100 g or 0.3 g/100 g,emulsion sausages showed significantly decreased water segregation rate(P<0.05).Moreover,emulsion sausages with added flaxseed gum emulsion revealed lower water and oil penetration with no significant difference(P>0.05) and significantly lower hardness(P<0.05) but no significant difference in elasticity(P>0.05).The texture stability of emulsion sausages with added flaxseed gum emulsion could be maintained better during storage at 4 ℃.The texture of emulsion sausages with 3 min chopping was more stable during storage.Better water-binding and oil-binding capacities were also found.