魔芋粉与黄原胶复配物对重组牛肉品质特性的影响

将转谷氨酰胺酶和酪蛋白酸钠作为重组牛肉使用的黏合剂,添加量为原料牛肉质量的1.2%(m/m)。为了改善重组牛肉的品质特性,在此基础上添加魔芋粉与黄原胶复合物,通过测定重组牛肉的粘结强度、剪切力、解冻损失、蒸煮损失、色差和质构来说明食用胶对重组牛肉加工特性的影响。研究结果表明,魔芋粉与黄原胶的比例为6:4,复合食品胶添加量为0.4%(m/m)时,重组牛肉的粘结强度最好(p<0.05),生肉和熟肉的剪切力均最低,改善了肉的嫩度,使得重组肉具有最好的粘结效果。 

Effect of konjac flour and xanthan gum on quality characteristics of restructured beef

The restructured beef was prepared by adding transglutaminase (TG) and sodium casetnate as coldbinding agent and the added quantity was 1.2% of the grossary weight.In order to improve the quality characteristics of restructured beef, konjac flour and xanthan gum were added.The binding strength, shearing force, thawing loss, cooking loss, color (L* and a*-values) and texture of restructured beef were determined.The result showed that the ratios of konjac flour and xanthan gum was 6:4, and additive amount of hybrid edible gum was 0.4% of the grossary weight could produced the highest binding strength (p<0.05) and the lowest shearing force.Meanwhile, the texture of restructured beef was improved and also possessed the best bond effect.