亲水胶体和玉米变性淀粉对鸡胸肉匀浆物凝胶特性的影响

采用三因素三水平的完全随机试验设计，研究卡拉胶(κ型，κCG)、魔芋胶(KGM)和玉米变性淀粉(MCS)对鸡胸肉匀浆物保水性、硬度及超微结构的影响。结果表明，卡拉胶、魔芋胶对匀浆物凝胶体系的保水性和硬度均有极显著影响(p ＜ 0.01)，而玉米变性淀粉对凝胶保水性有极显著影响(p ＜ 0.01)，对硬度有显著影响(p ＜ 0.05)。卡拉胶和魔芋胶之间极显著(p ＜ 0.01)的交互作用，魔芋胶和玉米变性淀粉两者之间显著(p ＜ 0.05)的交互作用均都影响着保水性和硬度，而卡拉胶和玉米变性淀粉的交互作用只对保水性有影响。魔芋胶、卡拉胶和肌肉蛋白可以形成三维网状结构，玉米变性淀粉填充到凝胶网络空隙中起着填充剂的作用，这种结构使得凝胶体系具有较好的三维空间结构，从而影响着凝胶体系的保水性和硬度。

Effects of Additions of Hydrocolloids and Modified Starch on Gel Properties of Chicken Muscle Homogenate

Using three-factor and three-level completely randomized experiment design, this study analyzed the effects of κ- carrageenan (κCG), konjac gum (KGM) and modified corn starch (MCS) additions on water holding capacity (WHC), hardness and ultrastructure of chicken muscle homogenate. The results showed that both κCG and KGM had extremely significant effects on the WHC and hardness (p ＜ 0.01). MCS had extremely significant effects on the WHC (p ＜ 0.01), but presented significant effect on the hardness (p ＜ 0.05). Both the interactions between κCG and KGM (extremely significant, p ＜ 0.01) and between KGM and MCS (significant, p ＜ 0.05) significantly affected the WHC and the hardness, while the interaction between κCG and MCS only affected the WHC. Moreover, κCG, MCS and muscle protein may form three-dimensional network structure, and MCS played a filling agent in the gel network void, which made the gel system has a good three-dimensional structure and then affected the water holding capacity and hardness of the gel system.